Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners

HLTGM207C Mapping and Delivery Guide
Carry out work in a food handling area

Version 1.0
Issue Date: May 2024


Qualification -
Unit of Competency HLTGM207C - Carry out work in a food handling area
Description This unit covers basic food safety practices to be followed by people who work in a food handling area but are not directly responsible for handling foodExamples of typical functions include electrical, maintenance, pest control and cleaning services
Employability Skills This unit contains Employability Skills
Learning Outcomes and Application This unit supports the implementation of national and state food safety legislation and regulations and is based on the national Food Safety Guideline Competency Standards
Duration and Setting X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting.
Prerequisites/co-requisites Not Applicable
Competency Field
Development and validation strategy and guide for assessors and learners Student Learning Resources Handouts
Activities 		Slides
PPT 		Assessment 1 Assessment 2 Assessment 3 Assessment 4
Elements of Competency Performance Criteria              
Element: Maintain food safety while working in a food handling area
  • Identify and follow food safety requirements related to work tasks
  • Carry out work responsibilities so that the safety of food is not compromised
  • Identify and report procedures or practices which are not consistent with food safety program
  • Take corrective action within level of responsibility, according to the food safety program
       
Element: Maintain food handling area in clean and orderly state
  • Ensure equipment, utensils and the food handling area meet the cleaning and sanitation requirements of food safety program
  • Collect and dispose of waste according to food safety program
       


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, 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

Assessment of this unit must occur in a real or simulated workplace

Such an environment must provide a typical range of food handling and related food safety requirements that would normally be found in a food handling business

The assessment process must provide an opportunity for the individual being assessed to demonstrate work activities that are consistent with the workplace food safety procedures and with food safety legislation

The specific assessment context will be defined by the workplace

Consistency of performance should be demonstrated over the required range of workplace situations relevant to an identified work role

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

Submission Requirements

List each assessment task's title, type (eg project, observation/demonstration, essay, assignment, 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.

This describes the essential skills and knowledge and their level required for this unit.

Essential knowledge:

The candidate must be able to demonstrate essential knowledge required to effectively do the task outlined in elements and performance criteria of this unit, manage the task and manage contingencies in the context of the identified work role

This includes knowledge of:

Appropriate practices to ensure efficient use of resources

Cleaning and sanitation requirements and responsibilities. This includes an understanding of cleaning methods appropriate to a food handling environment and those used in the specific food handling area

Food safety requirements related to own work as determined by the food business

Housekeeping standards to be maintained in the work area

Methods and procedures to be followed when carrying out work responsibilities in a food handling area to ensure that food safety is not compromised:

this will depend on:

food safety requirements as specified by the workplace

the nature of work responsibilities

it includes an understanding of:

action required if food safety is or may have been compromised

procedures used to prevent these types of contamination from occurring

the types of contamination that can occur as a result of work activities

Personal hygiene practices and clothing and footwear requirements associated with working in and moving in and between food handling areas and moving between food handling and non food-handling areas

Suitable standard of products, materials, tools and equipment used in the food handling area, which includes awareness of:

appropriate equipment and work methods

chemicals suitable for use in a food environment

materials that are unsuitable for use such as breakable or dirty equipment/materials

Waste collection, recycling and handling procedures

Essential skills:

It is critical that the candidate demonstrate the ability to effectively do the task outlined in elements and performance criteria of this unit, manage the task and manage contingencies in the context of the identified work role

This includes the ability to:

Carry out work responsibilities to ensure that food safety is not compromised

Identify and correct or report situations or procedures that relate to own work that could compromise food safety

Locate or confirm and follow work and related food safety responsibilities as required by the food business

Maintain housekeeping standards in the food handling area and dispose of waste as required by work responsibility to meet food business requirements

Maintain personal hygiene consistent with food business requirements

Report health conditions and illness as required by workplace food safety procedures

Take into account opportunities to address waste minimisation, environmental responsibility and sustainable practice issues

Take necessary precautions when moving between or around the workplace and/or from one task to another so that food safety is not compromised

Wear and maintain appropriate clothing / footwear as required by work tasks to meet food business requirements

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

The food business is responsible for establishing a food safety program. Where a person who is not a direct employee of the business carries out the functions covered by this guideline competency standard, they are responsible for ascertaining the requirements of the food business relating to food safety

These requirements may be set out in procedures and/or in agreements or contractual arrangements established with service providers

Responsibilities of any person visiting and/or working in a food handling area must be communicated prior to entering the food handling area

Food handling area can refer to:

any work area where receiving, basic handling and inspection, preparation, cooking, processing, display, packaging, storage and/or transport occur

Examples of contamination that can result from work activities in a food handling area include:

Chemical contamination which could be caused by lubricants, resins, and cleaning and sanitation chemicals

Physical contamination which could be caused by metal, glass, plastic and cloths

Microbiological contamination that could result from cross-contamination when moving into and between food handling areas

Both direct contamination of the product and contamination of the work area are to be avoided

Products and materials used by anyone working in a food handling area:

Must be suitable for this use

Personal hygiene, clothing and footwear and requirements to report health conditions or illness:

Must meet workplace requirements and procedures

Must, at a minimum, ensure that any person in a food premises:

does not contaminate food

does not have unnecessary contact with ready-to-eat food

does not spit, smoke or use tobacco or similar in a food handling area

Refer to Food Safety Standard 3.2.2, Clause 17:3 as a minimum guide and/or relevant state legislation/ regulations

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
Identify and follow food safety requirements related to work tasks 
Carry out work responsibilities so that the safety of food is not compromised 
Identify and report procedures or practices which are not consistent with food safety program 
Take corrective action within level of responsibility, according to the food safety program 
Ensure equipment, utensils and the food handling area meet the cleaning and sanitation requirements of food safety program 
Collect and dispose of waste according to food safety program 

Forms

Assessment Cover Sheet

HLTGM207C - Carry out work in a food handling area
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

HLTGM207C - Carry out work in a food handling area

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: