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. Add any 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.


A food safety program:
Systematically identifies the food safety hazards that may be reasonably expected to occur in all food handling operations of the food business
Identifies where and how each hazard can be controlled, describes how these controls are to be monitored, the corrective action required if control conditions are not met and information to be recorded
Must comply with relevant national, state and industry legislation/regulations
For the purpose of applying this guideline competency standard in circumstances where formal food safety programs are not a legal requirement, the term can be understood to cover the same detail as would be covered by a food safety program. Where a business has not identified food safety hazards, determined where and how these hazards are to be controlled and how controls are to be monitored, this guideline competency standard would not apply


Procedures outlining food safety responsibilities may be:
Provided in formats to suit the workplace such as written, verbal, diagrams and electronic advice


Transport vehicles are:
Appropriate for the transportation of food
Capable of maintaining the required environment for the food type transported


Safe food transport parameters:
Depend on the type of food transported
Industry guidelines and codes should be used as a basis for setting these parameters where available


Confirming readiness for use of food transport vehicle and containers/receptacles may include:
Confirming that the vehicle is in good operating order and that containers/receptacles used to store food meet the relevant hygiene requirements
Where food must be transported in a controlled temperature environment, this includes bringing the food handling area and storage container/receptacle within the required temperature range before loading/unloading and confirming that equipment required to maintain temperature is operational


Responsibility for monitoring food safety, identifying non-conformance and taking corrective action:
Relates to own tasks and responsibilities
Occurs in the context of the food safety program
An example of corrective action includes separating or isolating non-conforming product

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 this competency unit:
The individual being assessed must provide evidence of specified essential knowledge as well as skills
Consistency of performance should be demonstrated over the typical range of food transportation and related food safety requirements


Context of and specific resources for assessment:
Assessment should replicate workplace conditions as far as possible
Assessment should be structured on whole work activities and address all knowledge and skill requirements
Simulations may be used to represent workplace conditions as closely as possible
Where, for reasons of safety, access to equipment and resources and space, assessment takes place away from the workplace, simulations should be used to represent workplace conditions as closely as possible
Resources essential for assessment include:
food safety program
food transport vehicles and containers/receptacles
monitoring devices and procedures
reporting procedures


Method of assessment:
Observation in the work place (if possible)
Written assignments/projects
Case study and scenario as a basis for discussion of issues and strategies to contribute to best practice
Questioning
Role play simulation


Access and equity considerations:
All workers in the health industry should be aware of access and equity issues in relation to their own area of work
All workers should develop their ability to work in a culturally diverse environment
In recognition of particular health issues facing Aboriginal and Torres Strait Islander communities, workers should be aware of cultural, historical and current issues impacting on health of Aboriginal and Torres Strait Islander people
Assessors and trainers must take into account relevant access and equity issues, in particular relating to factors impacting on health of Aboriginal and/or Torres Strait Islander clients and communities