Assessor Resource

FDFFS1001A
Follow work procedures to maintain food safety

Assessment tool

Version 1.0
Issue Date: May 2024


This unit is based on and equivalent to the guideline food safety unit GFSBFSPA Follow basic food safety practices.

Note that this unit does not apply to the pharmaceutical industry. Refer to FDFPH1001A Follow work procedures to maintain Good Manufacturing Practice.

This unit of competency covers the skills and knowledge required to maintain food safety when carrying out work tasks. Basic food safety practices include personal hygiene and conduct, food handling, housekeeping and waste disposal related to work tasks and responsibilities where work involves routine manual processes and/or operation of simple automated equipment.

You may want to include more information here about the target group and the purpose of the assessments (eg formative, summative, recognition)

Employability Skills

This unit contains employability skills.



Evidence Required

List the assessment methods to be used and the context and resources required for assessment. Copy and paste the relevant sections from the evidence guide below and then re-write these in plain English.

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.

Submission Requirements

List each assessment task's title, type (eg project, observation/demonstration, essay, assingnment, checklist) and due date here

Assessment task 1: [title]      Due date:

(add new lines for each of the assessment tasks)

Assessment Tasks

Copy and paste from the following data to produce each assessment task. Write these in plain English and spell out how, when and where the task is to be carried out, under what conditions, and what resources are needed. Include guidelines about how well the candidate has to perform a task for it to be judged satisfactory.

Required skills

Ability to:

locate and follow workplace information relating to food safety responsibilities

monitor own work and implement any controls as required by the food safety program, such as visual inspection and checks

follow workplace procedures to maintain food safety as required by the food safety program relating to own work

identify and correct or report situations that do not meet the requirements of the food safety program and/or could result in unsafe food

handle, clean and store equipment, utensils, packaging materials and similar items according to the requirements of the food safety program as required by work role

maintain personal hygiene consistent with the food safety program

take necessary precautions when moving around the workplace and/or from one task to another to maintain food safety

wear and maintain appropriate clothing/footwear as required by work tasks and consistent with the requirements of the food safety program

report health conditions and illness as appropriate according to the food safety program

handle and/or dispose of out-of-specification or contaminated materials, ingredients and product, waste and recyclable material according to food safety program as required by work responsibilities

maintain the work area in a clean and tidy state

identify and report signs of pest infestation

clean and sanitise equipment according to enterprise procedures

record food safety information according to enterprise procedures

use oral communication skills/language competence to fulfil the job role as specified by the organisation, including questioning, active listening, asking for clarification and seeking advice from supervisor

work cooperatively within a culturally diverse workforce

Required knowledge

Knowledge of:

food safety requirements related to work responsibilities, including personal hygiene, requirements and procedures to report illness and safe food handling practices for own work, as well as an awareness of the possible consequences of not following these procedures

common types and sources of contamination that occur in the work area, such as cross contamination

control methods and procedures used in the , such as reporting non-compliance and following instructions

storage and handling requirements for ingredients, materials and product used related to work role

housekeeping requirements and responsibilities relating to own work, and use and storage of housekeeping/cleaning equipment where required

purpose and importance of cleaning and sanitation procedures

suitable standard for materials, equipment and utensils used in the work area

waste collection, recycling and handling procedures relevant to own work responsibilities

procedures to follow in the event of pest sighting or discovery of infestation

clothing and footwear requirements for working in and/or moving between food handling areas

personal clothing maintenance, laundering and storage requirements

appropriate bandages and dressings to be used when undertaking food handling

cleaning procedures where relevant

recording requirements and responsibilities where relevant

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

Copy and paste from the following performance criteria to create an observation checklist for each task. When you have finished writing your assessment tool every one of these must have been addressed, preferably several times in a variety of contexts. To ensure this occurs download the assessment matrix for the unit; enter each assessment task as a column header and place check marks against each performance criteria that task addresses.

Observation Checklist

Tasks to be observed according to workplace/college/TAFE policy and procedures, relevant legislation and Codes of Practice Yes No Comments/feedback
Food handling requirements are identified 
Food handling is carried out according to the food safety program 
The workplace is maintained in a clean and tidy order to meet workplace standards 
Work is conducted in accordance with workplace environmental guidelines 
Work area, materials, equipment and product are routinely monitored to ensure compliance with food safety requirements 
Processes, practices or conditions which are not consistent with the food safety program are identified and corrective action is taken within the level of responsibility 
Personal hygiene meets the requirements of the food safety program 
Health conditions and/or illness are reported as required by the food safety program 
Clothing and footwear worn is appropriate for the food handling task and meets the requirements of the food safety program 
Movement around the workplace complies with the food safety program 

Forms

Assessment Cover Sheet

FDFFS1001A - Follow work procedures to maintain food safety
Assessment task 1: [title]

Student name:

Student ID:

I declare that the assessment tasks submitted for this unit are my own work.

Student signature:

Result: Competent Not yet competent

Feedback to student

 

 

 

 

 

 

 

 

Assessor name:

Signature:

Date:

Assessment Record Sheet

FDFFS1001A - Follow work procedures to maintain food safety

Student name:

Student ID:

Assessment task 1: [title] Result: Competent Not yet competent

(add lines for each task)

Feedback to student:

 

 

 

 

 

 

 

 

Overall assessment result: Competent Not yet competent

Assessor name:

Signature:

Date:

Student signature:

Date: