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:

ensure readiness of transport in accordance with product requirements

identify risks associated with transporting food products

identify and apply control measures for ensuring safety of food

load and unload goods according to requirements

identify and act on non-compliances

complete workplace records as required

apply safe work practices and identify OHS hazards and controls

apply food safety procedures.

Context of and specific resources for assessment

Assessment must occur in a real or simulated workplace where the assessee has access to:

loading/unloading and transport advice/schedules

food safety information (this may be included in a food safety plan and/or integrated into work procedures)

work procedures relevant to loading/unloading and transportation, including advice on required temperature parameters to be maintained

workplace information, such as temperature charts and cleaning records as appropriate

food materials and product to be loaded/unloaded and transported

documentation and recording requirements and procedures .

Method of assessment

This unit should be assessed together with core units and other units of competency relevant to the function or work role.

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.

Required skills

Ability to:

access workplace information to determine food handling and transport requirements

select, fit and use personal protective clothing and/or equipment

confirm that the vehicle and associated equipment are appropriate and ready for use, including confirming that vehicle type is capable of maintaining the required temperature range for product

prepare transport containers (this will vary depending on the type of food and transport method), such as checking cleaning records, and where required, confirming product compatibility to ascertain that appropriate level of cleaning has occurred

prepare the storage/holding environment as required, including confirming that temperature parameters for the loading and unloading areas are met

follow procedures to load/unload food to ensure that materials/product is loaded/unloaded in correct sequence and configuration and that food cannot become contaminated by being located in proximity to other food or non-food items that can cause contamination (osmosis)

monitor temperature parameters and related food safety control points before, during and after transporting food and record information in the required format

take appropriate corrective action in response to failure to meet temperature parameters or other food safety requirements as required by workplace procedures

clean and sanitise food containers 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 control points in the loading/unloading and transportation of food materials and product and related methods of control

characteristics of food transported and related transport environment requirements

micro-biological, physical and chemical hazards that can occur when loading, transporting and unloading food, appropriate to nature and method of food transported, including the types of hazards likely to occur, the conditions under which they occur, and possible consequences

methods and procedures used to control food safety hazards (this depends on the type of controls and equipment used), including the purpose and operation of equipment, procedures in place to maintain food safety and workplace records, such as temperature control charts and cleaning and sanitation records

procedures used to confirm that transportation and related food safety equipment is appropriate for use and operational, such as equipment capacity to maintain a given temperature environment appropriate to the food product

cleaning and sanitation requirements for food containers where relevant

where contamination by osmosis is a possibility, the potential for cross-contamination resulting from location in proximity to other food or non-food items that are transported

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.

Policies and procedures

Work is carried out according to company policies and procedures, licensing requirements, legislative requirements and industrial awards and agreements. When applied to the pharmaceutical industry, relevant Good Manufacturing Practice (GMP) codes apply and reference to food safety is replaced by GMP

Workplace information

Workplace information may include:

standard operating procedures (SOPs)

food safety program

product handling specifications

transport schedules and instructions

transport vehicle manufacturers' advice

standard forms and reports

Transport vehicles

Transport vehicles are appropriate for the transportation of food and capable of maintaining the required environment for the food type transported

Food safety controls

Food safety controls refer to the methods used to control food safety hazards. Control methods, requirements and record keeping are specified in workplace food safety procedures which typically form part of a workplace food safety program

Safe food transport parameters

Safe food transport parameters depend on the type of food transported. Industry guidelines and codes, such as Cold Chain guidelines should be used as a basis for setting these parameters where available

Confirming readiness for use of food transport vehicle

Confirming readiness for use of food transport vehicle and containers/receptacles can include:

confirming that the vehicle is in good operating order and that containers/receptacles used to store food meet the relevant cleaning and sanitation requirements

It may also include:

bringing the food handling area and storage container/receptacle to within the required temperature range before loading/unloading and confirming that equipment required to maintain temperature is operational

Food safety incidents

A food safety incident is a situation where the safe limits or parameters identified by the food safety program are not met