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

For the purpose of applying this competency standard in circumstances where formal food safety programs are not legal requirements, the term can be understood to cover the same detail as would be covered by a food safety program.

Food handling:
· 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 in the workplace.
· products/materials handled and stored can include raw materials, ingredients, consumables, part-processed product, finished product and cleaning materials.

Personal hygiene:
Minimum personal hygiene requirements are specified by the food safety program. At a minimum this must meet legal requirements as set out in the relevant food safety standards and/or State legislation and regulations.

Reporting of health conditions and illness must meet workplace requirements and procedures. At a minimum this must meet legal requirements as set out in the relevant food safety standard and/or State legislation and regulations.

Clothing and footwear:
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 nets, overalls and gloves.

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:
· 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 Standard 3.2.2 and/or State legislation and 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 dressing to be used when undertaking food handling
· suitable standard of materials, equipment and utensils used in the food-handling area.
· cleaning plan and procedures and use and storage of cleaning equipment as required to carry out own work responsibilities
· waste collection, recycling and handling procedures relevant to own work responsibilities

Practical skills
The essential skills a person needs to perform work to the required standards include:
· locating and following workplace information relating to food safety responsibilities
· carrying out work responsibilities to ensure that food safety is not compromised
· monitoring own work and implementing and recording any controls as required by the food safety program
· handling, cleaning and storing equipment, utensils, packaging materials and similar items according to the requirements of the food safety program
· identifying and correcting or reporting situations or procedures that do not meet the requirements of the food safety program
· maintaining personal hygiene consistent with the food safety program
· taking necessary precautions when moving between or around the workplace and/or from one task to another so that food safety is not compromised
· wearing and maintaining appropriate clothing/footwear as required by work tasks and consistent with the requirements of the food safety program
· reporting health conditions and illness as appropriate according to the food safety program
· handling and disposing of recalled or contaminated food, waste and recyclable material according to food safety program where this is part of work responsibility
· maintaining the work area in a clean and tidy state
· identifying and reporting signs of pest infestation according to the food safety program.

Oral and written workplace communication used for:
· documenting and making corrective actions
· giving verbal, written or diagrammatic instructions relating to procedures outlining food safety responsibilities
· communicating acceptable product handling methods with staff
· interpreting food safety program
· reporting and documenting health conditions and illnesses.

Numeracy skills used for:
· interpreting critical limits as documented in the food safety plan.

Critical aspects of competence
Assessment must confirm the ability to:
· oversee the activities of individuals working in a food-handling area and directly involved in the production or processing of seafood.

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
· waste disposal routines
· reporting and recording requirements of the food safety plan.

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

Context of assessment
Assessment of this unit may occur in either 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 food safety legislation and regulations.

Method of assessment
Observation of practical exercises in the workplace.

Resources required for assessment
· enterprise food safety plan
· HACCP plan
· enterprise OHS policy and procedures
· access to candidates supervisor/s
· relevant protective clothing and equipment.