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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 in performance should consider the workers ability to monitor and effectively address issues as they arise regarding food storage and handling as well as hygiene procedures within community food outletspremises This needs to occur more than once and over a period of time

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 andor Torres Strait Islander clients and communities

Context of and specific resources for assessment	Due to the fact that the worker may have no legislative authority at this level shop keepers and food handlers can object to their entry onto premises during formal inspections Evidence of competence is best obtained by observing activities in the field However if not possible observations in realistic simulated environments may be substituted Oral questioning and hypothetical situations scenarios may also be used to assess competence Access is required to key people for formal inspections ie environmental health officers or anybody with legislative authority to inspect food premises and outlets appropriate thermometers eg probe thermometer or in some instances a non contact infrared thermometer alcohol swabs to wipe the thermometer with swab test kits for bacteria

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.

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

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HLTPOP321C - Assist with monitoring food storage and handling procedures in the community

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Elements and Performance Criteria

Required Skills

Evidence Required

Range Statement