Elements and Performance Criteria

The Range Statement provide the range of applications of this unit of competency to allow for differences within enterprises and workplaces. It provides details of practices, knowledge and requirements referred to in the elements and performance criteria. The variables chosen in training and assessment will depend on the work contexts.

The following variables may include but are not limited to

Store policies and procedures in regard to:
hygiene and sanitation practices

Legislation and statutory requirements may include:
occupational health and safety
environmental protection legislation
waste disposal
hazardous substances and dangerous goods
manual handling
food safety regulations

Personal hygiene practices may include:
hand washing procedures
personal presentation and cleanliness
hair tied back, under net or under cap
not touching hair
not sneezing near food
wearing of jewellery
reporting of personal illnesses/infections
wounds, cuts, wearing of bandages or dressings
changing gloves when handling different products

Personal movement may include:
removing protective clothing prior to moving outside or from one area to another
not moving into defined areas

Safety requirements may include:
wearing gloves to protect hands from cleaning chemicals, heat or cold (insulation)
wearing mesh gloves when using or cleaning sharp equipment
wearing protective clothing, footwear
use of equipment, such as ovens, slicers, knives, tongs

Protective clothing may include:
preventing contamination/cross contamination of food
wearing of gloves, hairnets, hats, shoes, uniforms, outer garments and aprons when handling food as required
clothing maintenance, laundering and storage requirements

Product handling procedures may include:
variety of products eg, meat, chicken, fish, seafood, milk products
cooked/uncooked, hot/cold products
avoidance of contamination/cross contamination
proximity of chemicals to food products
use and storage of chemicals

Food handling implements may include:
gloves
tongs
spoons
scoops

Work areas and equipment may include:
walls to required levels
benches
storage/display units
cool rooms, refrigerators
ovens, bain maries, rotisseries, grills, deep fryers, hot plates
knives, slicers
drink machines, milk shake makers, coffee makers

Cleaning requirements may include:
time of day
work area

Relevant personnel may include:
store supervisor
manager
team leader

Improvement in continuous improvement may include:
participation in structured improvement program
day to day problem solving

The following components of the evidence guide relate directly to the performance criteria and the Range Statement for the unit of competency and provide guidance for assessment of the unit in the workplace and/or training program.
Critical Aspects of Evidence

Competency in this unit requires evidence that the candidate:

Consistently applies store policies and procedures which comply with consumer law and legislative requirements in regard to hygiene and sanitation practices.
Consistently follows and applies relevant legislation and statutory requirements including consumer law, occupational health and safety, hygiene and sanitation, environmental issues and store policies and procedures especially in regard to safe handling and storage of product.
Consistently applies industry codes of practice.
Consistently and accurately identifies, interprets, applies and implements the store food safety plan/program, according to health and hygiene requirements and store procedures.
Consistently follows and applies store policies and procedures with regard to use of cleaning equipment and safe handling and disposal of waste.
Consistently follows store policies and procedures with regard to personal hygiene practices including:
personal cleanliness, reporting of personal illness/infections
store personal presentation requirements for hair, clothes, footwear, jewellery
hand washing procedures
use and maintain clothing/footwear and related apparatus to meet hygiene requirements.
Consistently inspects own work area and identifies common food safety hazards and possible causes.
Consistently follows and applies store policies and procedures with regard to removal and isolation of suspect product and/or taking other corrective action.
Consistently maintains personal conduct to minimise risk to food safety.
Consistently monitors critical control points to identify food safety risks in own work area. This may include carrying out checks, inspections and tests.
Consistently investigates contamination/cross-contamination events and takes action to prevent contamination from occurring/recurring.
Consistently records food safety information according to store policies and procedures.
Consistently contributes to continuous improvement in own work area.

Underpinning Skills and Knowledge

Knowledge and skills are essential to apply this unit in the workplace, to transfer to other contexts and deal with unplanned events. The requirements for this unit of competency are listed below:


Knowledge of:

Store policies and procedures, in regard to:
personal hygiene practices
Correct protective clothing
Safety requirements to protect self and others
Food handling and hygiene principles including:
awareness of the store food safety plan/program, its purpose and implications for own work
own roles and responsibilities and those of food safety personnel for food handling requirements from raw material to finished product
methods/techniques for minimising contamination and spoilage
common sources and types of contamination/food safety hazards, including conditions conducive to microbial growth and known allergens associated with food handling and processing
common types of physical, chemical and micro-biological agents which can contaminate food
conditions which can cause physical, chemical and micro-biological contamination
correct storage of food including hot/cold, raw/cooked and relevant critical control points
causes of deterioration of food, contamination, cross contamination
store procedures for identifying and reporting potential or actual sources of contamination
food handling implements eg. gloves, tongs
need for change of implements between products
need for frequent change of storage medium for serving implements
shelf life of products
Hazards Analysis and Critical Control Points (HACCP)
Load limits of storage, display units to maintain correct temperatures including:
effects of breaking temperature curtain, effects of blocking coils/air vents
overloading
Procedures for recording failures in the food safety plan/program, including equipment breakdowns, and immediate action to be taken
Cleaning of work area:
store cleaning procedures/schedules for work areas and equipment (internal/external)
purpose and importance of cleaning and sanitation procedures
safe use and storage of cleaning tools, equipment and cleaning chemicals/insecticides/pesticides
routine maintenance for work areas and equipment
waste collection and disposal, recycling and handling procedures
pest control procedures used in the workplace
Relevant legislation and statutory requirements
Relevant occupational health and safety requirements
Food safety policies, plans and responsibilities including an understanding of the relationship between the quality system, the food safety plan/program and audit requirements
Characteristics of materials, product and processes used to carry out work responsibilities
Relevant industry codes of practice

Skills in:

Handling of chemicals
Maintaining work area
Product handling
Use of personal protective equipment
Literacy and numeracy skills in regard to:
reading and understanding store procedures

Assessment Process
For valid and reliable assessment of this unit, evidence should be gathered through a range of methods to indicate consistent performance.
It can be gathered from assessment of the unit of competency alone, through an integrated assessment activity or through a combination of both.
Evidence should be gathered as part of the learning process.

Integrated Competency Assessment
Evidence is most relevant when provided through an integrated activity which combines the elements of competency for each unit, or a cluster of units of competency.

The candidate will be required to:

Apply knowledge and skills which underpin the process required to demonstrate competence, including appropriate key competencies.
Integrate knowledge and skills critical to demonstrating competence in this unit.
Unit WRRLP6C can be assessed with the other units that make up a particular job function.

Evidence Gathering Methods

Evidence should include products, processes and procedures from the workplace context or from a simulated work environment. Evidence might include:

Observation of the person in the workplace
Simulated role play
Third party reports from a supervisor
Customer feedback
Answers to questions about specific skills and knowledge

Resources Required
A real or simulated work environment
A food safety plan/program, based on Hazards Analysis and Critical Control Points (HACCP)
Protective clothing
Cleaning materials and chemicals
Pest control equipment/chemicals
Suitable merchandise
Relevant documentation such as store policy and procedures on hygiene and sanitation practices
Food handling implements
Food storage and display equipment

There are a number of processes that are learnt throughout work and life which are required in all jobs. They are fundamental processes and generally transferable to other work functions. Some of these are covered by the key competencies, although others may be added. The questions below highlight how these processes are applied in this unit of competency. Following each question a number indicates the level to which the key competency needs to be demonstrated where 0 = not required, 1 = perform the process, 2 = perform and administer the process, and 3 = perform, administer and design the process.
Communicating ideas and information
Hygiene and sanitation problems/situations need to be communicated to relevant personnel. (1)

Collecting analysing and organising information
Store food safety plan/program needs to be identified, analysed and organised. (2)

Planning and organising activities
Maintaining and cleaning work area and equipment requires activities to be planned and organised. (2)

Working with others and in teams
Team work will be required to maintain work areas. (1)

Using mathematical ideas and techniques
Handling cleaning chemicals will require the use of mathematical ideas and techniques. (2)

Solving problems
Problem solving skills will be required when rectifying hygiene and sanitation problems/situations. (2)

Using technology
Various equipment throughout this unit will require the use of technology. (2)