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

Critical aspects for assessment evidence required to demonstrate competence in this unit

Assessment must confirm the ability to:

demonstrate and apply an understanding of the principles of the food safety program as they relate to work responsibilities.

Assessment must confirm knowledge of:

methods and procedures used in the workplace to monitor that food safety is under control

hazards related to the foods handled and stored in the workplace

purpose of corrective action and the appropriate corrective action to take if monitoring indicates that food safety control requirements are not met

purpose of keeping records and the recording requirements of the food safety program

recall procedures as they relate to own work responsibilities

safe food handling requirements and procedures related to work responsibilities

sources of information on procedures and responsibilities for food safety relating to own work, including HACCP and food safety plan, and product specification requirements and quality parameters

understanding of the properties, handling and storage requirements of equipment, materials and products handled and used.

Context of and specific resources for assessment

Assessment of this unit may occur in either a real or simulated workplace. Such an environment must provide a typical range of seafood 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 assessee to demonstrate and apply an understanding of the principles of the food safety program as they relate to work responsibilities.

Resources may include:

codes of practice

enterprise OHS policy and procedures

enterprise recording and reporting requirements

relevant documentation, including enterprise food safety plan

relevant legal/regulatory requirements.

Method of assessment

The following assessment methods are suggested:

demonstration

workplace documentation

written or oral questions.

Guidance information for assessment

This unit may be assessed holistically with other units within a qualification.

Required skills

communicating results of food safety monitoring

following procedures to identify, separate and report product which is or may be non-conforming and/or implement other necessary corrective action within level of responsibility

identifying situations where food safety requirements or parameters are not met within level of responsibility

monitoring food safety hazards as required by the food safety program, such as visual inspection, sampling and testing

participating in investigation and reporting on unsafe food as identified by internal monitoring and/or customer complaints

recording results of monitoring and maintain records as required by the food safety program

reporting practices or processes in own work that could result in unsafe food

taking corrective action as required by food safety program within level of responsibility

using food safety program information to find advice on food safety responsibilities relating to own work.

Literacy skills used for:

recording results and the maintenance of records

reporting food safety as identified in internal monitoring and/or customer complaints.

Numeracy skills used for:

interpreting and applying information from the food safety program

recording results of visual inspection, sampling and testing.

Required knowledge

methods and procedures used in the workplace to:

monitor that food safety is under control, including an understanding of the purpose of sampling and taking measurements, such as temperature and pH, and conducting inspections and tests (where inspections and tests are part of the work responsibility, it includes an understanding of the procedures to follow)

control food safety hazards and minimise risk

identify and separate food which may be unsafe

microbiological, physical and chemical hazards related to the foods handled and stored in the workplace, such as the types of hazards likely to occur, the conditions under which they occur and possible consequences

purpose of corrective action and the appropriate corrective action to take if monitoring indicates that food safety control requirements are not met

purpose of keeping records and the recording requirements of the food safety program

recall procedures as they relate to own work responsibilities

safe food handling requirements and procedures related to work responsibilities

sources of information on procedures and responsibilities for food safety relating to own work, including Hazard Analysis Critical Control Point (HACCP) and food safety plan, and product specification requirements and quality parameters

properties, handling and storage requirements of equipment, materials and products handled and used.

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.

Relevant government regulations, licensing and other compliance requirements may include:

ESD principles, environmental hazard identification, risk assessment and control

HACCP, hygiene and temperature control along chain of custody

imports quarantine and inspection, and importing approved arrangements for Australian Quarantine Inspection Service (AQIS), Australian Customs Service (ACS) and Biosecurity Australia (BA)

business or workplace operations, policies and practices:

commercial law, including fair trading and trade practices

consumer law

corporate law, including registration, licensing and financial reporting

disability policies and practices

equal opportunity, anti-discrimination and sexual harassment

industrial relations and awards, individual employment contracts and share of catch agreements

jurisdictional variations

superannuation

taxation

trade practices

warnings and dismissals

worker's compensation

OHS hazard identification, risk assessment and control

product quality assurance:

correct naming and labelling (e.g. country of origin, Australian Fish Names Standard and eco-labelling)

correct quantities, sizes and other customer requirements

third-party certification (e.g. Australian Grown and ISO 14001:2004 Environmental management systems).

OHS guidelines may include:

appropriate workplace provision of first aid kits and fire extinguishers

clean, uncluttered, hygienic workplace

codes of practice, regulations and/or guidance notes which may apply in a jurisdiction or industry sector

enterprise-specific OHS procedures, policies or standards

hazard and risk assessment of workplace and maintenance activities and control measures

induction or training of staff, contractors and visitors in relevant OHS procedures and or requirements to allow them to carry out their duties in a safe manner

OHS training register

safe lifting, carrying and handling techniques, including manual handling, and the handling and storage of hazardous substances

safe systems and procedures for outdoor work, including protection from solar radiation, fall protection, confined space entry and the protection of people in the workplace

systems and procedures for the safe maintenance of property, machinery and equipment, including hydraulics and exposed moving parts

the appropriate use, maintenance and storage of PPE.

Food safety and hygiene regulations and procedures may include:

Australian Shellfish Sanitation program

display, packaging and sale of food, including seafood and aquatic products

equipment design, use, cleaning and maintenance

exporting requirements, including AQIS Export Control (Fish) orders

handling and disposal of condemned or recalled seafood products

HACCP, food safety program, and other risk minimisation and quality assurance systems

location, construction and servicing of seafood premises

people, product and place hygiene and sanitation requirements

Primary Products Standard and the Australian Seafood Standard (voluntary)

processing, further processing and preparation of food, including seafood and aquatic products

product labelling, tracing and recall

receipt, storage and transportation of food, including seafood and aquatic products

requirements set out in Australian and New Zealand Food Authority (ANZFA) Food Standards Code and state and territory food regulations

temperature and contamination control along chain of custody.

ESD principles may include:

controlling the use and recycling of water, and managing water quality and quantity

increasing use of renewable, recyclable and recoverable resources

managing environmental hazard identification, risk assessment and control

managing imported products quarantine and inspection, facility biosecurity, translocation of livestock and genetic material, and health certification

managing stock health and welfare, especially for handling, holding, transport and slaughter

managing sustainable fisheries or broodstock/seedstock collection requirements, such as size limits, quotas, season restrictions, population dynamics, fishing impacts, reducing by-catch, fisheries management strategies and maintaining biodiversity

managing, controlling and treating effluents, chemical residues, contaminants, wastes and pollution

minimising noise, dust, light or odour emissions

planning environmental and resource efficiency improvements

preventing genetically modified organisms and live cultured or held organisms from escaping into environment,

protecting native and protected flora and fauna, marine or land parks or areas, adhering to the Convention on International Trade in Endangered Species of Wild Flora and Fauna (CITES), the Ramsar Convention, World Heritage and other international treaties for which Australia is a signatory

reducing emissions of greenhouse gases

reducing use of non-renewable resources

reducing disturbances to soils, erosion and surface water flows from machinery use and other activities

reducing energy use and introducing alternative energy sources.

PPE may include:

buoyancy vest or personal floatation device (PFD)

personal locator beacon or Emergency Position Indicating Radio Beacon (EPIRB)

insulated protective clothing for freezers or chillers and refrigeration units

protective outdoor clothing for tropical conditions

non-slip and waterproof boots (gumboots) or other safety footwear

hard hat or protective head covering

protective hair, beard and boot covers

gloves, mitts or gauntlets, and protective hand and arm covering

protective eyewear, glasses and face mask

hearing protection (e.g. ear plugs and ear muffs)

respirator or face mask

sun protection (e.g. sun hat, sunscreen and sunglasses)

safety harness

uniforms, overalls or protective clothing (e.g. mesh and waterproof aprons)

waterproof clothing (e.g. wet weather gear and waders).

Food safety hazard may be:

biological, chemical or physical agent in, or condition of, food that has the potential to cause an adverse health effect.

Food handling operations may include:

products/materials handled and stored, such as:

consumables

part-processed product

cleaning materials

finished product

ingredients

raw materials.

Monitored may include:

breach of food safety procedures, such as:

failure to check delivery temperatures of food in refrigerators promptly

failure to wash hands when required

use of cloths for unsuitable purposes

confirming that a food safety hazard is in control, such as:

taking temperatures

collecting samples

conducting visual inspections

conducting other tests as required.

Corrective action may include:

extending cooking time, reprocessing, reworking, and/or withdrawing food from production

retraining of staff

taken within level of responsibility and in the context of the food safety program

the attendant record keeping associated with the food safety plan, or other quality management processes operation in the food business, including retraining

confirmation that the appropriate action was taken and the procedure was rectified.