Unit of competency Outline
Date retreived
23/07/2026 5:01 AM AWST
23/07/2026 5:01 AM 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.
Follow basic food safety practices
Follow basic food safety practices
Unit of competency
National Code
SFIPROC403C
SFIPROC403C
State Code
D9266
D9266
TGA Status
Deleted
Deleted
DTWD Status
Transition (Deleted)
Transition (Deleted)
State Implementation and Classification
Approved Date
07/08/2012
Field of Education
110111 - Food Hygiene
Original Release Date
07/08/2012
Nominal Hours
20
Description
This unit of competency covers basic food safety practices, including personal hygiene and conduct when working in a food business. It describes the most basic level of competence required by any person in any industry who directly handles food.Where a food handler requires a more detailed understanding of the types of food safety hazards likely to occur in their workplace and methods of control, refer to SFIPROC404C Apply and monitor food safety requirements.This unit supports the implementation of national, state and territory food safety legislation and regulations.Licensing, legislative, regulatory or certification requirements may apply to this unit. Therefore it will be necessary to check with the relevant state or territory regulators for current licensing, legislative or regulatory requirements before undertaking this unit.
Notes
Elements and Performance Criteria
1. Interpret food safety program requirements
- 1.1. Workplace information relating to food safety responsibilities is accessed, interpreted and confirmed with personnel as identified in the enterprise food safety program.
- 1.2. Hazard and Critical Control Points (HACCP) and food safety procedures relevant to own work responsibility are identified and confirmed with relevant personnel.
- 1.3. Own work practices are monitored for compliance with food safety program and modelled in the workplace.
- 1.4. Personnel are supported to implement food safety program and procedures.
2. Maintain food safety while carrying out food handlingactivities
- 2.1. Food handling and storage is carried out according to the food safety program.
- 2.2. Procedures or practices which are not consistent with food safety program are identified, reported or corrected.
- 2.3. Corrective action is taken within level of responsibility, according to the food safety program.
- 2.4. Recalled or contaminated food, waste and recyclable material is handling and disposed of according to food safety program.
- 2.5. The workplace in maintained in a clean and tidy order to meet hygiene standards.
3. Comply with personal hygiene standards
- 3.1. Personal hygiene meets the requirements for the food safety program.
- 3.2. Health conditions and/or illness are reported and recorded as required by the food safety program.
- 3.3. Clothing and footwear worn is appropriate for the food handling task and meets the requirements of the food safety program.
- 3.4. Precautions are taken when moving between or around the workplace and/or from one task to another so that food safety is not compromised.
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.
Relevant government regulations, licensing and other compliance requirements may include:
ecologically sustainable development (ESD) principles, environmental hazard identification, risk assessment and control
food safety, HACCP, hygiene and temperature control along chain of custody
imports quarantine and inspection, and importing approved arrangements for Australian Quarantine Inspection Service (AQIS), Australian Customs Service (ACS) and Biosecurity Australia (BA)
business or workplace operations, policies and practices:
commercial law, including fair trading and trade practices
consumer law
corporate law, including registration, licensing and financial reporting
disability policies and practices
equal opportunity, anti-discrimination and sexual harassment
industrial relations and awards, individual employment contracts and share of catch agreements
jurisdictional variations
superannuation
taxation
trade practices
warnings and dismissals
worker's compensation
occupational health and safety (OHS) hazard identification, risk assessment and control
product quality assurance:
correct naming and labelling (e.g. country of origin, Australian Fish Names Standard and eco-labelling)
correct quantities, sizes, other customer requirements
third-party certification (e.g. Australian Grown and ISO 14001:2004 Environmental management systems.
Food safety and hygiene regulations and procedures may include:
Australian Shellfish Sanitation program
display, packaging and sale of food, including seafood and aquatic products
equipment design, use, cleaning and maintenance
exporting requirements, including AQIS Export Control (Fish) orders
handling and disposal of condemned or recalled seafood products
HACCP, food safety program, and other risk minimisation and quality assurance systems
location, construction and servicing of seafood premises
people, product and place hygiene and sanitation requirements
Primary Products Standard and the Australian Seafood Standard (voluntary)
processing, further processing and preparation of food, including seafood and aquatic products
product labelling, tracing and recall
receipt, storage and transportation of food, including seafood and aquatic products
requirements set out in Australian and New Zealand Food Authority (ANZFA) Food Standards Code and state and territory food regulations
temperature and contamination control along chain of custody.
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, territory 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.
Own work responsibilities may include:
cleaning and storing equipment and utensils
handling and storage of products and materials, such as:
consumables
finished product
ingredients
part-processed product
raw materials
seafood handling, such as:
basic handling and inspection
display, packaging and storage
preparation, cooking and cooling
processing
transportation of seafood.
Own work practices may include:
personal hygiene requirements as specified in the food safety program
wearing clothing designed to ensure that the body and clothing itself does not contaminate food or surfaces likely to come into contact with food, such as:
hair nets and beard nets
overalls and gloves.
Personnel are supported by:
individual coaching
on-the-job and off-the-job training
performance feedback
wall charts and diagrams
work team meetings and discussions
written information sheets.
Food handling activities may include:
handling and storing products/materials, such as:
cleaning materials
consumables
finished product
ingredients
part-processed product
raw materials.
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.
Relevant government regulations, licensing and other compliance requirements may include:
ecologically sustainable development (ESD) principles, environmental hazard identification, risk assessment and control
food safety, HACCP, hygiene and temperature control along chain of custody
imports quarantine and inspection, and importing approved arrangements for Australian Quarantine Inspection Service (AQIS), Australian Customs Service (ACS) and Biosecurity Australia (BA)
business or workplace operations, policies and practices:
commercial law, including fair trading and trade practices
consumer law
corporate law, including registration, licensing and financial reporting
disability policies and practices
equal opportunity, anti-discrimination and sexual harassment
industrial relations and awards, individual employment contracts and share of catch agreements
jurisdictional variations
superannuation
taxation
trade practices
warnings and dismissals
worker's compensation
occupational health and safety (OHS) hazard identification, risk assessment and control
product quality assurance:
correct naming and labelling (e.g. country of origin, Australian Fish Names Standard and eco-labelling)
correct quantities, sizes, other customer requirements
third-party certification (e.g. Australian Grown and ISO 14001:2004 Environmental management systems.
Food safety and hygiene regulations and procedures may include:
Australian Shellfish Sanitation program
display, packaging and sale of food, including seafood and aquatic products
equipment design, use, cleaning and maintenance
exporting requirements, including AQIS Export Control (Fish) orders
handling and disposal of condemned or recalled seafood products
HACCP, food safety program, and other risk minimisation and quality assurance systems
location, construction and servicing of seafood premises
people, product and place hygiene and sanitation requirements
Primary Products Standard and the Australian Seafood Standard (voluntary)
processing, further processing and preparation of food, including seafood and aquatic products
product labelling, tracing and recall
receipt, storage and transportation of food, including seafood and aquatic products
requirements set out in Australian and New Zealand Food Authority (ANZFA) Food Standards Code and state and territory food regulations
temperature and contamination control along chain of custody.
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, territory 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.
Own work responsibilities may include:
cleaning and storing equipment and utensils
handling and storage of products and materials, such as:
consumables
finished product
ingredients
part-processed product
raw materials
seafood handling, such as:
basic handling and inspection
display, packaging and storage
preparation, cooking and cooling
processing
transportation of seafood.
Own work practices may include:
personal hygiene requirements as specified in the food safety program
wearing clothing designed to ensure that the body and clothing itself does not contaminate food or surfaces likely to come into contact with food, such as:
hair nets and beard nets
overalls and gloves.
Personnel are supported by:
individual coaching
on-the-job and off-the-job training
performance feedback
wall charts and diagrams
work team meetings and discussions
written information sheets.
Food handling activities may include:
handling and storing products/materials, such as:
cleaning materials
consumables
finished product
ingredients
part-processed product
raw materials.
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
Critical aspects for assessment evidence required to demonstrate competence in this unit
Assessment must confirm the ability to:
follow basic food safety procedures and practices in a supervisory role.
Assessment must confirm knowledge of:
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
reporting and recording requirements of the food safety plan
the requirements of the food safety plan in general and personal hygiene requirements in particular
waste disposal routines.
Context of and specific resources for 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.
Resources required for assessment may include:
personnel to supervise
enterprise food safety plan
enterprise OHS policy and procedures
HACCP plan
relevant protective clothing and equipment.
Method of assessment
The following assessment methods are suggested:
demonstration
workplace documentation
written or oral questions.
Guidance information for assessment
This unit may be assessed holistically with other seafood processing units within a qualification.
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 evidence required to demonstrate competence in this unit
Assessment must confirm the ability to:
follow basic food safety procedures and practices in a supervisory role.
Assessment must confirm knowledge of:
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
reporting and recording requirements of the food safety plan
the requirements of the food safety plan in general and personal hygiene requirements in particular
waste disposal routines.
Context of and specific resources for 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.
Resources required for assessment may include:
personnel to supervise
enterprise food safety plan
enterprise OHS policy and procedures
HACCP plan
relevant protective clothing and equipment.
Method of assessment
The following assessment methods are suggested:
demonstration
workplace documentation
written or oral questions.
Guidance information for assessment
This unit may be assessed holistically with other seafood processing units within a qualification.
Replaces
| State Code | National Code | Title | Type |
|---|---|---|---|
| S4275 | SFIPROC403B | Follow basic food safety practices | Unit of competency |
| State Code | National Code | Title | Type |
|---|---|---|---|
| D627 | SFI40511 | Certificate IV in Seafood Processing | Qualification |