Elements and Performance Criteria

The range of variables places the competency in context and allows for differences between enterprises and workplaces, including practices, knowledge and requirements. The range of variables also provides a focus for assessment and relates to the unit as a whole. The following variables may be present.

Food handling:
Food-handling area can refer to any work area where receiving, basic handling and inspection, preparation, cooking, processing, display, packaging, storage and/or transport occur.

Contamination that can result from work activities in a food-handling area include chemical contamination which could be caused by lubricants, resins, and cleaning and sanitation chemicals, physical contamination which could be caused by metal, glass, plastic and cloths and microbiological contamination that could result from cross-contamination when moving into and between food-handling areas. Both direct contamination of the product and contamination of the work area are to be avoided.

Products and materials used by anyone working in a food-handling areas must be suitable for this use.

Personal hygiene:
Personal hygiene, clothing and footwear and requirements to report health conditions or illness must meet workplace requirements and procedures. At a minimum such procedures must ensure that any person in a food premises does not contaminate food, does not have unnecessary contact with ready-to-eat food and does not spit, smoke or use tobacco or similar in a food-handling area. Refer to Food Safety Standards 3.2.2, Clause 17:3 as a minimum guide and/or relevant State legislation and regulations.

Food safety program:
A food safety program is that which systematically identifies the food safety hazards that may be reasonably expected to occur in all food-handling operations of the food business. The food safety program will comply with relevant national, State and industry legislation and regulations.

The food business is responsible for establishing a food safety program. Where a person who is not a direct employee of the business carries out the functions covered by this guideline competency standard, they are responsible for ascertaining the requirements of the food business relating to food safety. These requirements may be set out in procedures and/or in agreements or contractual arrangements established with service providers. Responsibilities of any person visiting and/or working in a food-handling area will be communicated prior to entering the food-handling area.

Each unit of competency has an evidence guide that relates directly to the performance criteria and the range of variables. Its purpose is to guide assessment of the unit in the workplace and/or training program. The following components provide information to assist this purpose.

Underpinning knowledge
The essential knowledge and understanding a person needs to perform work to the required standards include:
· food safety requirements related to own work as determined by the food business
· methods and procedures to be followed when carrying out work responsibilities in a food handling area to ensure that food safety is not compromised. This will depend on the nature of work responsibilities and food safety requirements as specified by the workplace. It includes an understanding of the types of contamination and cross-contamination that can occur as a result of work activities and storage, procedures used to prevent these types of contamination from occurring and the action required if food safety is or may have been compromised
· personal hygiene practices and clothing and footwear requirements associated with working in and moving in and between food handling areas
· suitable standard of products, materials, tools and equipment used in the food handling area. This includes and awareness of chemicals suitable for use in a food environment, appropriate equipment and work methods, and materials that are unsuitable for use such as breakable or dirty equipment/materials
· cleaning and sanitation requirements and responsibilities. This includes an understanding of cleaning methods appropriate to a food handling environment and those used in the specific food handling area
· waste collection, recycling and handling procedures
· housekeeping standards to be maintained in the work area.

Practical skills
The essential skills a person needs to perform work to the required standards include:
· locating or confirming and following work and related food safety responsibilities as required by the food business
· maintaining personal hygiene consistent with food business requirements
· carrying out work responsibilities to ensure that food safety is not compromised
· taking necessary precautions when moving between or around the workplace and/or from one task to another so that food safety is not compromised
· identifying and correcting or reporting situations or procedures that relate to own work that could compromise food safety
· reporting health conditions and illness as required by workplace food safety procedures
· wearing and maintaining appropriate clothing/footwear as required by work tasks to meet food business requirements
· maintaining housekeeping standards in the food handling area and disposing of waste as required by work responsibility to meet food business requirements.

Oral and written workplace communication used for:
· compiling reports
· reading and interpreting food safety plans
· reporting and recording workplace health and illness
· reading, interpreting and modifying work procedures.

Numeracy skills used for:
· interpreting technical documents
· monitoring temperatures.

Critical aspects of competence
Assessment must confirm the ability to:
· oversee the activities of staff operating in a food handling area. Whilst not directly involved in the production or processing of seafood the individual is responsible for maintaining the hygienic and sanitary integrity of the food handling area.

Assessment must confirm knowledge of:
· the requirements of the food safety plan in general and personal hygiene requirements in particular
· activities needed to return to the required levels of hygiene and sanitation
· procedures and/or practices which are not consistent with the food safety plan
· organisation of work in a food-handling area and the scheduling of work to avoid loss of hygiene integrity
· waste disposal routines
· communication between workforce and others including contractors.

Interdependent assessment of units
This unit may be assessed after/with:
· No recommendations.

Context of assessment
Assessment of this unit must occur in a real or simulated workplace. Such an environment must provide a typical range of seafood handling and related food safety requirements that would normally be found in a food handling business. The assessment process must provide an opportunity for the assessee to demonstrate work activities that are consistent with the workplace seafood safety procedures and with food safety legislation.

Method of assessment
Observation of practical exercises in the workplace or a simulated work environment.

Resources required for assessment
Resources may include:
· enterprise product/production specifications
· enterprise OHS policy and procedures
· enterprise maintenance schedules and procedures
· HACCP plans
· relevant food safety standards
· access to candidates peers, supervisors
· access to enterprise engineering and/or production expertise.