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, 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.
Food safety program
A food safety program is a written document that specifies how a business will control all food safety hazards that may be reasonably expected to occur in all food handling operations of the food business. The food safety program and related procedures must comply with legal requirements of the food safety standards and must be communicated to all food handlers. Where no food safety program is in place, food safety requirements may be specified in general operating procedures
Food safety information
Food safety information may be provided in:
food safety program
standard operating procedures (SOPs)
specifications
log sheets
written or verbal instruction
Food handling
Food handling refers to:
food receipt and storage
food preparation, cooking, holding, cooling, chilling and reheating
packaging
disposal
Products/materials handled and stored
Products/materials handled and stored can include:
raw materials
ingredients
consumables
part-processed product
finished product
cleaning materials
Breach of food safety procedures
Examples of a breach of food safety procedures could include:
failure to check delivery temperatures of potentially hazardous chilled food
failure to place temperature-sensitive food in temperature controlled storage conditions promptly
failure to wash hands when required
use of cloths for unsuitable purposes
Responsibility for monitoring food safety
Responsibility for monitoring food safety, identifying breaches in food safety procedures and taking corrective action relates to own tasks and responsibilities and occurs in the context of the food safety program in the workplace
Food safety hazard
A food safety hazard is a biological, chemical or physical agent in, or condition of, food that has the potential to cause an adverse health effect
Personal hygiene requirements
Minimum personal hygiene requirements are specified by the food safety program. At a minimum this must meet legal requirements as set out in the Food Safety Standard 3.2.2, Division 4:14 and/or state or territory legislation/regulations
Reporting of health conditions and illness requirements
Reporting of health conditions and illness requirements are specified by the food safety program. At a minimum this must meet legal requirements as set out in Food Safety Standard 3.2.2, Division 4:13 and/or state or territory legislation/regulations
Appropriate 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:
purpose designed overalls or uniforms
hair-nets
beard snoods
gloves
overshoes

EVIDENCE GUIDE
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
Assessment must be carried out in a manner that recognises the cultural and literacy requirements of the assessee and is appropriate to the work performed. Competence in this unit must be achieved in accordance with food safety standards and regulations.

Critical aspects for assessment and evidence required to demonstrate competency in this unit
Evidence of ability to:
identify food safety handling requirements in the workplace
apply and monitor own compliance with food safety standards
maintain required standards of personal hygiene
maintain clean and tidy work area
report non-compliances
apply safe work practices and identify OHS hazards and controls.

Context of and specific resources for assessment
Assessment must occur in a real or simulated workplace where the assessee has access to:
food safety information relating to the workplace, including a food safety program outlining food safety hazards and control methods. It may also include company policies, procedures and codes of practice, such as Good Manufacturing Practice (GMP)
related work instructions and procedures
work tasks and responsibilities
cleaning and sanitation policies and procedures
appropriate clothing and related apparatus
reporting and monitoring systems.

Method of assessment
This unit should be assessed together with core and other units of competency relevant to the work role. Examples could be:
FDFOP2004A Clean and sanitise equipment
Where the company operates a combined quality/food safety system, assessment of this unit should be combined with assessment of:
FDFOP1009A Follow work procedures to maintain quality.

Guidance information for assessment
To ensure consistency in one's performance, competency should be demonstrated on more than one occasion over a period of time in order to cover a variety of circumstances, cases and responsibilities, and where possible, over a number of assessment activities.