Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
SFIPROC403C Mapping and Delivery Guide
Follow basic food safety practices
Version 1.0
Issue Date: May 2024
Qualification | - |
Unit of Competency | SFIPROC403C - Follow basic food safety practices |
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Description | This unit of competency covers basic food safety practices, including personal hygiene and conduct when working in a food business. It describes the most basic level of competence required by any person in any industry who directly handles food.Where a food handler requires a more detailed understanding of the types of food safety hazards likely to occur in their workplace and methods of control, refer to SFIPROC404C Apply and monitor food safety requirements.This unit supports the implementation of national, state and territory food safety legislation and regulations.Licensing, legislative, regulatory or certification requirements may apply to this unit. Therefore it will be necessary to check with the relevant state or territory regulators for current licensing, legislative or regulatory requirements before undertaking this unit. | ||
Employability Skills | This unit contains employability skills. | ||
Learning Outcomes and Application | This unit has application for those in a supervising role who are responsible for overseeing the activities of individuals working in a food handling area and directly involved in the production or processing of seafood.All enterprise or workplace procedures and activities are carried out according to relevant government regulations, licensing and other compliance requirements, andfood safety and hygiene regulations and procedures. | ||
Duration and Setting | X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting. |
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Prerequisites/co-requisites | |||
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 | |
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Elements of Competency | Performance Criteria | |||||||
Element: Interpret food safety program requirements |
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Element: Maintain food safety while carrying out food handlingactivities |
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Element: Comply with personal hygiene standards |
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