|
|
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. |
| |
Key people may include: | Anybody with legislative authority to inspect food premises and outlets Environmental Health Officers |
| |
Inspection may refer to: | Construction and design of food outlet/premises Refrigerator and freezer facilities Preparation and storage surfaces Sanitary facilities Lighting Hot food storage Dry storage areas Food hygiene practices |
| |
Premises/food outlets may include: | Community store Take away outlets Food stalls at community events Any other food preparation facility in the community |
| |
Monitor and oversee food storage handling and hygiene procedures could refer to: | Overseeing that problems noticed as part of the inspection are being adequately dealt with and addressed by relevant people Monitoring food outlets in the community to ensure that food storage, handling and hygiene practices are adequate Checking that potentially hazardous (perishable) foods are stored either at 5 degrees Celsius or below, or at 60 degrees Celsius or above Checking that all food items are protected from contamination by foreign objects or substances, dirt, insects and vermin Observing store owners and food handlers practice safe personal hygiene practices such as washing hands before touching food, after going to the toilet, after using a tissue or a handkerchief, after smoking, |
| |
Relevant people may include: | Store owners or shop keepers Food handlers Food transporters Any other food preparation facility in the community |
| |
Advice may be in relation to: | Strategies for safe food storage, handling and hygiene practices, e.g. preventing cross- contamination of foods, importance of keeping food out of the danger zone, importance of practicing safe personal hygiene practices when handling food Contact numbers of people who can assist with further information and advice if required |
| |
Appropriate timeframe may refer to: | Time allocated in relation to any work orders given by key people as part of inspections Time needed to address issues, taking into account the nature and extent of problems, and any remote issues that may be apparent Obvious non compliance to issues of concern |
| |
Reporting may be: | Verbally in either first language or English Written in either first language or English, e.g. notes, checklists, etc. |
| |
Recommendations refers to: | Workers interpretation of the nature and extent of problems, and personal opinions about the most appropriate way to address issues |
| |
Organisation may include: | Community council Community clinic Other employer bodies/agencies |
| |
Community members may include: | Store committee members Elders Aboriginal Health Workers Interested community members |
| |
A plan of action may include: | Holding a community meeting with the store keeper and/or food handlers to discuss issues of concern Delegating somebody to discuss issues of concern on a one to one basis Referring issues on to key people with legislative authority to enforce changes |
| |
Follow up procedures are monitored may refer to: | Overseeing whether or not problems are being addressed and rectified Making note of any problems that still exist, or additional issues of non compliance to the plan of action implemented |
| |