Elements and Performance Criteria

RANGE STATEMENT
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 in the performance criteria is detailed below.

Food safety requirements and procedures may include:
food safety, hygiene and sanitation practices
procedures for product recall.


Relevant staff members may include:
team leader
supervisor
manager
employees.


Food safety program may include:
specific risk factors
critical control points
parameters
action required in response to non-conformance.


Legislative and statutory requirements may include:
food safety regulations
hygiene and sanitation
OHS
environmental protection legislation
waste disposal
manual handling
use and storage of hazardous substances and dangerous goods
labelling of workplace substances.


Regular schedule or roster for store or department cleaning tasks and inspections may include:
progressive cleaning
at end of trade
the use of check sheets
inspection lists
taking temperatures
collecting samples
visual inspections
control charts.


Corrective action may include:
cooking times
reprocessing
corrective systems and processes
withdrawing product.


Food safety hazards may be:
biological
physical
chemical.

EVIDENCE GUIDE
The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, the range statement and the Assessment Guidelines for this Training Package.

Critical aspects for assessment and evidence required to demonstrate competency in this unit
Evidence of the following is essential:
consistently applies store policy and procedures and the store's food safety program, which complies with food safety regulations and legislative requirements in regard to hygiene and sanitation practices
consistently follows and applies relevant legislation, statutory requirements and industry codes of practice, including consumer law, OHS, hygiene and sanitation, environmental issues and store policy and procedures, especially in regard to safe handling and storage of products
consistently applies, implements and monitors the store food safety program, including waste removal, eradication of insects, pests and vermin, and monitoring food safety hazards to identify, remove and minimise risks according to health and hygiene, OHS and environmental requirements and store policy and procedures
consistently monitors team performance to ensure compliance with food safety program, records and reports to management and staff on compliance with hygiene and sanitation legislation, and promptly deals with incidents of non-compliance, including ensuring information is provided to modify the food safety program as needed
develops, maintains and communicates regular schedule or roster for cleaning and maintenance procedures, and conducts regular inspections to ensure compliance
mentors and coaches staff supportively to implement the store food safety program
responds to occurrences of non-compliance, promptly identifies and rectifies problems, implements relevant product recall procedures, where required, and investigates, monitors and reports on possible potential food safety hazards to ensure continuous improvement.


Context of and specific resources for assessment
Assessment must ensure access to:
a real or simulated work environment
a food safety program, based on hazard analysis and critical control point (HACCP)
protective clothing
cleaning materials and chemicals
pest control equipment and chemicals
suitable food products and merchandise
relevant documentation, such as store policy and procedures on hygiene and sanitation practices
food handling implements
food storage and display equipment.


Methods of assessment
A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit:
observation of performance in the workplace
a role play
third-party reports from a supervisor
customer and staff feedback
answers to questions about specific skills and knowledge.
Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended.


Assessing employability skills
Employability skills are integral to effective performance in the workplace and are broadly consistent across industry sectors. How these skills are applied varies between occupations and qualifications due to the different work functions and contexts.
Employability skills embedded in this unit should be assessed holistically in the context of the job role and with other relevant units that make up the skill set or qualification.