Application
This unit describes the performance outcomes, skills and knowledge required to handle food safely in the retail environment following organisational food safety procedures and relevant legislation and standard procedures.
It applies to individuals working in roles that involve the handling of food. They operate with some independence under general supervision and guidance from others, and within established organisational policies and procedures and relevant legislative requirements.
Food handlers must comply with the requirements contained within the Australia New Zealand Food Standards (ANZFS) Code (the Code).
The legislative requirement for a business to comply with the national standard for food safety practices, along with training and certification requirements, differ between State and Territory Governments. Those developing training to support this unit must consult the relevant state or territory food safety authority to determine any accreditation arrangements for courses, trainers and assessors.
In some states and territories businesses are required to designate a food safety supervisor who is required to be certified as competent in this unit through a registered training organisation.
Elements and Performance Criteria
ELEMENTS | PERFORMANCE CRITERIA |
Elements describe the essential outcomes. | Performance criteria describe the performance needed to demonstrate achievement of the element. |
1. Follow food safety program. | 1.1.Access information from food safety program to ensure food handling is completed safely. 1.2.Monitor food safety according to organisational processes and document as required. 1.3.Control identified food safety hazards relevant to operations. 1.4.Take corrective action within scope of job responsibility when non-compliance and food safety hazards are identified and report to relevant personnel as required. 1.5.Record food safety information, including equipment breakdowns, according to food safety program. |
2. Store and handle food safely. | 2.1.Receive and transport food supplies to appropriate storage areas promptly, safely and without damage. 2.2.Store and display food in environmental conditions that protect against contamination and maximise freshness, quality and appearance. 2.3.Store food at controlled temperatures and ensure that food items remain at correct temperature during storage and display. 2.4.Use cooling and heating processes that support microbiological safety of food. 2.5. Identify and take action to remove potentially unsafe food safety processes or situations. 2.6.Change or sanitise food-handling implements between handling different food products to avoid cross-contamination. 2.7.Mark and keep separate from other foodstuffs any food identified for disposal until disposal is complete. 2.8.Dispose of food promptly to avoid cross-contamination. |
3. Maintain personal hygiene standards. | 3.1.Follow hand washing procedures to minimise risk of contamination. 3.2.Wear appropriate clothing and footwear and maintain uniform cleanliness standards. 3.3.Secure hair and cover all open wounds to minimise risk to food safety. 3.4.Report any health issues or illness to appropriate personnel. |
4. Maintain equipment and work area. | 4.1.Clean and sanitise equipment, surfaces and utensils following organisational procedures. 4.2.Identify and report cleaning, sanitising and maintenance requirements. 4.3.Dispose of or report chipped, broken or cracked food handling utensils. 4.4.Take measures within scope of responsibility to ensure food-handling areas are free from insects, pests and vermin and report incidents of animal or pest infestation. |
Evidence of Performance
Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:
demonstrate safe handling of food, following organisational policies and procedures and food safety program during three work shifts, by:
using appropriate control measures to control food hazards at each of the following points:
receiving
storing
preparing
displaying
disposing
completing food safety documentation, recording and reporting
maintaining personal hygiene standards
maintaining food work area and equipment.
Evidence of Knowledge
Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:
key aspects of Commonwealth, state or territory and local food safety compliance requirements as relevant to job role:
personal hygiene
contents of national codes and standards that underpin regulatory requirements
reasons for food safety programs and what they must contain
local government food safety regulations and inspection regimes
consequences of failure to observe food safety policies and procedures
meaning of contaminant, contamination and potentially hazardous foods as defined by the Australia New Zealand Food Standards (ANZFS) Code (the Code)
food handling and hygiene principles:
organisational food safety program, its purpose and implications for own work
own roles and responsibilities, and those of food safety personnel for food handling requirements from raw material to finished product
techniques for minimising contamination and spoilage
common sources and types of contamination and food safety hazards, including:
conditions conducive to microbial growth
known allergens associated with food handling and processing
common types of physical, chemical and microbiological agents that can contaminate food
conditions that can cause physical, chemical and microbiological contamination
correct storage of food, including hot, cold, raw and cooked, and appropriate control measures
causes of deterioration of food, contamination, cross-contamination
procedures for identifying and reporting potential or actual sources of contamination
food handling implements
need for change of implements between products
correct storage medium for serving implements
shelf life of food products
control measures for food hazards
procedures for recording failures in the food safety program, including equipment breakdowns
temperature control and the temperature danger zone
correct temperature of storage and display units and how to maintain:
load limits and effects of overloading
effects of breaking temperature chain
effects of blocking coils and air vents
food storage requirements for:
refrigeration
freezers
dry stores
cleaning work areas:
cleaning procedures and schedules for work areas and equipment (internal and external)
purpose and importance of cleaning and sanitation procedures
safe use and storage of cleaning tools, equipment and chemicals, and insecticides and pesticides
routine maintenance for work areas and equipment
waste collection and disposal, recycling and handling procedures
pest control procedures
food handling practices for:
food segregation
food packaging for storage
labelling of food
stock rotation
optimal maintenance of storage areas:
cleanliness and sanitation
ventilation
lighting
required temperature
free from vermin or infestation
free from defects
correct disposal of damaged or spoiled supplies
known allergens associated with food ingredients, food processing and handling
application of workplace documentation for food handling:
organisational food safety program
organisational policies and procedures on hygiene and sanitation practices
food safety incident reports
safety data sheets for cleaning and sterilising products.
Assessment Conditions
Skills must be demonstrated in a retail environment. This can be:
an industry workplace
a simulated industry environment.
Assessment must ensure access to:
relevant documentation:
current plain English regulatory documents distributed by government regulators outlining key aspects Commonwealth, state or territory and local food safety compliance requirements as relevant to job role
organisational food safety program
organisational policies and procedures for food safety and hygiene and sanitation practices
hazard control measures
food safety incident report
cleaning and maintenance schedules and safety data sheets for cleaning and sterilising products
personal protective clothing and equipment:
aprons and outerwear
food handling gloves
correct head and footwear
cleaning and sanitation materials and chemicals
a range a food products
food handling implements
food storage and display equipment.
Assessors must satisfy the Standards for Registered Training Organisations’ requirements for assessors.
Foundation Skills
Foundation skills essential to performance in this unit, but not explicit in the performance criteria are listed here, along with a brief context statement. | |
SKILLS | DESCRIPTION |
Reading skills to: | interpret plain English documents that outline organisational policies and procedures for food safety and hygiene and sanitation practices. |
Numeracy skills to: | calibrate and use a temperature probe and calculate timing appropriate to the preparation of food products follow simple dilution requirements for chemicals and cleaning products, and calculate ratios in order to make them up. |
Sectors
Retail
Competency Field
Food Safety