Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
SITXFSA401 Mapping and Delivery Guide
Develop and implement a food safety program
Version 1.0
Issue Date: May 2024
Qualification | - |
Unit of Competency | SITXFSA401 - Develop and implement a food safety program |
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Description | This unit describes the performance outcomes, skills and knowledge required to develop, implement and evaluate a food safety program for the all stages in the food production process including receipt, storage, preparation, service and disposal. It requires the ability to determine program requirements and prepare policies and procedures for other personnel to follow. | ||
Employability Skills | This unit contains employability skills. | ||
Learning Outcomes and Application | This unit applies to all tourism, hospitality and catering organisations with permanent or temporary kitchen premises or smaller food preparation areas.This includes restaurants, cafes, clubs, hotels, tour operators, attractions, function, event, exhibition and conference caterers, educational institutions, aged care facilities, correctional centres, hospitals, defence forces, cafeterias, kiosks, canteens, fast food outlets, residential caterers, inflight and other transport caterers.A food safety program would most commonly be based on the Hazard Analysis and Critical Control Points (HACCP) method but this unit can apply to other food safety systems.It applies to senior personnel who work independently and who are responsible for making strategic decisions on establishing and monitoring risk control systems for foodrelated hazards. This could include chefs, kitchen managers, catering managers, fast food store managers and owner-operators of small business catering operations or retail food outlets. | ||
Duration and Setting | X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting. |
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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 | |
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Elements of Competency | Performance Criteria | |||||||
Element: Evaluate organisational requirements for food safety program. |
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Element: Develop food safety program to control hazards. |
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Element: Implement food safety program. |
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Element: Participate in food safety audit. |
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Element: Evaluate and revise food safety program. |
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