Elements and Performance Criteria

The Range Statement explains the scope and context of the unit of competency allowing for differences between workplaces. The scope of variables chosen for training and assessment requirements will depend on the particular work situation

This range statement provides further advice to interpret the scope and context of this guideline competency standard. It assumes:

A food safety program systematically identifies the food safety hazards that may be reasonably expected to occur in all food handling operations of the food business. It identifies where and how each hazard can be controlled, describes how these controls are to be monitored, the corrective action required if control conditions are not met and information to be recorded. The food safety program must comply with relevant national, state and industry legislation/regulations. For the purpose of applying this guideline competency standard in circumstances where formal food safety programs are not a legal requirement; the term can be understood to cover the same detail as would be covered by a food safety program. Where a business has not identified food safety hazards, determined where and how these hazards are to be controlled and how controls are to be monitored, this guideline competency standard would not apply.

Procedures outlining food safety responsibilities may be provided in formats to suit the workplace such as written, verbal, diagrams and electronic advice.

Food handling refers to basic handling and inspection, preparation, cooking, cooling, processing, display, packaging, storage and transportation.

Responsibility for maintaining food safety relates to own tasks and responsibilities and is based on implementing the food safety program as established for the workplace.

Products/materials handled and stored can include raw materials, ingredients, consumables, part-processed product, finished product and cleaning materials.

Minimum personal hygiene requirements are specified by the food safety program. At a minimum this must meet legal requirements as set out in the Food Safety Standard 3.2.2, Division 4:14 and/or state legislation/regulations.

Appropriate clothing and footwear depends on work requirements. It should be designed to ensure that the body and clothing itself, does not contaminate food or surfaces likely to come into contact with food. Examples of clothing designed to prevent contamination by the body include hair nets, beard snoods and gloves.

This guide describes the evidence of skills and knowledge to be collected by the assessment process.
Demonstrated ability to:
Locate and follow workplace information relating to food safety responsibilities
Carry out work responsibilities to meet the requirements of the food safety program relating to own work
Monitor own work and implement any controls as required by the food safety program
Handle, clean and store equipment, utensils, packaging materials and similar items according to the requirements of the food safety program
Identify and correct or report situations or procedures that do not meet the requirements of the food safety program
Maintain personal hygiene consistent with the food safety program
Take necessary precautions when moving around the workplace and/or from one task to another to maintain food safety
Wear and maintain appropriate clothing / footwear as required by work tasks and consistent with the requirements of the food safety program
Report health conditions and illness as appropriate according to the food safety program
Handle and dispose of recalled or contaminated food, waste and recyclable material according to food safety program where this is part of work responsibility
Maintain the work area in a clean and tidy state
Identify and report signs of pest infestation according to the food safety program

Essential knowledge:
The food safety requirements and procedures related to own work. These depend on the nature of food handled and food handling responsibilities
Possible consequences of not following these procedures
Legal responsibilities relating to personal hygiene practices and the reporting of illness as required by the food safety program. At a minimum this must meet the requirements of Food Safety Standard 3.2.2 and/or state legislation/regulations. It may also include restrictions on wearing of jewellery and other adornments such as nail polish
Clothing and footwear requirements for working in and/or moving between food handling areas
Personal clothing maintenance, laundering and storage requirements
Appropriate bandages and dressings to be used when undertaking food handling
Suitable standard for materials, equipment and utensils used in the food handling area
Responsibilities for maintaining the work area in a clean and tidy state
Use and storage of cleaning equipment as required to carry out own work responsibility
Waste collection, recycling and handling procedures relevant to own work responsibilities

Consistency in performance:
This guide describes basic assessment principles that need to be observed when conducting assessment.
The competencies described in this standard need to be assessed over time and events, under normal workplace conditions.
The assessment process must support the key assessment principles of validity, reliability, fairness and flexibility.
Assessment should be structured on whole work activities and address all components of the Evidence guide.
The Evidence guide should be customised to address the specific requirements of the food business.
Assessment should not require a higher level of communication competency than that required by work responsibilities.
The assessor must be competent in this unit of competence.

Assessment context
Assessment of this unit must occur in a real or simulated workplace. Such an environment must provide a typical range of food handling and related food safety requirements that would normally be found in a food handling business. The assessment process must provide the opportunity for the assessee to demonstrate basic food safety practices consistent with those required by the food safety program and/or procedures and consistent with food safety legislation/regulations. The specific assessment context will be defined by the workplace.