Unit of competency Outline
Date retreived
22/07/2026 10:01 PM AWST
22/07/2026 10:01 PM AWST
Whilst all efforts are made to provide accurate and timely information from the relevant source/documentation, please be aware that the information supplied may not be the most current version. The accuracy of the detail has not been confirmed by the Department and therefore should not be relied upon without first confirming the contents.
Transport and store food
Transport and store food
Unit of competency
National Code
SITXFSA202
SITXFSA202
State Code
WF781
WF781
TGA Status
Replaced
Replaced
DTWD Status
Replaced
Replaced
State Implementation and Classification
Approved Date
25/02/2014
Field of Education
110111 - Food Hygiene
Original Release Date
25/02/2014
Nominal Hours
12
Description
This unit describes the performance outcomes, skills and knowledge required to transport food from a food preparation area to another location. It also deals with holding or storage on arrival.
Notes
Elements and Performance Criteria
1. Transport food safely and hygienically.
- 1.1 Select suitable food transportation vehicles according to legislative requirements.
- 1.2 Package, load, restrain and unload food appropriately.
- 1.3 Use hygienic food safety practices for food transportation
- 1.4 Use safe manual handling techniques when moving and storing food.
- 1.5 Maintain records of food transportation as required.
2. Store food safely and hygienically.
- 2.1 Select food storage conditions for specific food types.
- 2.2 Maintain environmental conditions for specific food types to ensure freshness, quality and appearance.
- 2.3 Ensure storage and holding methods optimise nutritional quality and comply with relevant stock control principles.
- 2.4 Use hygienic food safety practices and observe work health and safety procedures and practices.
- 2.5 Keep storage areas free from contaminants and pests.
The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.
Type of transportation used may include:
cars
refrigerated trucks
trolleys, carts and buggies
vans.
Legislative requirements refer to federal, state or territory, and local regulations and guidelines and may apply to:
food safety programs
lining
sealing
temperature.
Specific food types may include:
dairy
dried goods
eggs
frozen food
fruit and vegetables
meat and fish.
Environmental conditions may relate to:
humidity
light
pests
temperature.
Type of transportation used may include:
cars
refrigerated trucks
trolleys, carts and buggies
vans.
Legislative requirements refer to federal, state or territory, and local regulations and guidelines and may apply to:
food safety programs
lining
sealing
temperature.
Specific food types may include:
dairy
dried goods
eggs
frozen food
fruit and vegetables
meat and fish.
Environmental conditions may relate to:
humidity
light
pests
temperature.
The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package.
Overview of assessment
Critical aspects for assessment and evidence required to demonstrate competency in this unit
Evidence of the ability to:
transport and store food items according to food safety requirements and regulations
demonstrate knowledge of specific requirements for different food types, including:
dairy
dried goods
eggs
frozen food
fruit and vegetables
meat and fish.
Context of and specific resources for assessment
Assessment must ensure use of:
vehicles suitable for the transportation of food
food ingredients and ready to eat food items to be transported
industry-current equipment for the transportation and storage of food
current plain English regulatory documents distributed by the national, state, territory or local government food safety authority
the Code
current commercial food safety programs, policies and procedures used for the management of food safety.
Method of assessment
A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit:
direct observation of the individual transporting and storing food items
inspection of food transported and stored by the individual
use of case studies to assess knowledge of requirements for different food types
written or oral questioning to assess knowledge of food safety requirements
review of portfolios of evidence and thirdparty workplace reports of onthejob performance by the individual.
Guidance information for assessment
The assessor should design integrated assessment activities to holistically assess this unit with other units relevant to the industry sector, workplace and job role, for example:
SITHCCC104 Package prepared foodstuffs
SITXFSA101 Use hygienic practices for food safety.
Overview of assessment
Critical aspects for assessment and evidence required to demonstrate competency in this unit
Evidence of the ability to:
transport and store food items according to food safety requirements and regulations
demonstrate knowledge of specific requirements for different food types, including:
dairy
dried goods
eggs
frozen food
fruit and vegetables
meat and fish.
Context of and specific resources for assessment
Assessment must ensure use of:
vehicles suitable for the transportation of food
food ingredients and ready to eat food items to be transported
industry-current equipment for the transportation and storage of food
current plain English regulatory documents distributed by the national, state, territory or local government food safety authority
the Code
current commercial food safety programs, policies and procedures used for the management of food safety.
Method of assessment
A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit:
direct observation of the individual transporting and storing food items
inspection of food transported and stored by the individual
use of case studies to assess knowledge of requirements for different food types
written or oral questioning to assess knowledge of food safety requirements
review of portfolios of evidence and thirdparty workplace reports of onthejob performance by the individual.
Guidance information for assessment
The assessor should design integrated assessment activities to holistically assess this unit with other units relevant to the industry sector, workplace and job role, for example:
SITHCCC104 Package prepared foodstuffs
SITXFSA101 Use hygienic practices for food safety.
Replaces
| State Code | National Code | Title | Type |
|---|---|---|---|
| S6530 | SITXFSA003A | Transport and store food in a safe and hygienic manner | Unit of competency |
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| AWQ49 | SITXFSA003 | Transport and store food | Unit of competency |