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

Assessment must be carried out in a manner that recognises the cultural and literacy requirements of the assessee and is appropriate to the work performed. Competence in this unit must be achieved in accordance with food safety standards and regulations.

Critical aspects for assessment and evidence required to demonstrate competency in this unit

Evidence of ability to:

identify food handling procedures and food safety issues for work

apply food safety procedures when handling food products

identify and act on non-conformances

ensure cleaning standards are met

follow environmental and waste management procedures.

Context of and specific resources for assessment

Assessment must occur in a real or simulated workplace where the assessee has access to:

food safety policies and procedures relevant to work function

work procedures, including procedures for entering and exiting food handling areas

work process and related services/resources

work area and related equipment to undertake work function

waste collection, treatment, recycling and/or disposal methods

monitoring and reporting system.

Method of assessment

This unit should be assessed together with core units and other units of competency relevant to the function or work role.

Guidance information for assessment

To ensure consistency in one's performance, competency should be demonstrated on more than one occasion over a period of time in order to cover a variety of circumstances, cases and responsibilities, and where possible, over a number of assessment activities.

Required skills

Ability to:

access and apply workplace information on food safety policies and procedures relating to own work

fit and use appropriate personal protective clothing and equipment as required by work tasks to meet food business requirements

maintain personal conduct consistent with workplace requirements

check own work area to identify food safety hazards

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

take necessary precautions when moving between or around the workplace and/or from one task to another to minimise the risk of contamination

recognise and report situations or procedures that could compromise food safety according to workplace procedure, including following procedures in own work and related work area to report to the appropriate personnel, in required detail and in a timely manner

take corrective or preventative action within level of responsibility

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

sort and dispose of waste as required by work responsibility according to workplace procedure

maintain housekeeping standards in work area

use oral communication skills/language competence to fulfil the job role as specified by the organisation, including questioning, active listening, asking for clarification and seeking advice from supervisor

work cooperatively within a culturally diverse workforce

Required knowledge

Knowledge of:

food safety requirements related to own work as determined by the workplace

sources of advice on food safety issues and responsibilities in the workplace

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 for materials and equipment used in the food handling area, including materials that are unsuitable for use, such as breakable or dirty equipment/materials

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 the nature of work responsibilities and food safety requirements as specified by the workplace)

the types of contamination that can occur as a result of work activities, and procedures used to prevent these types of contamination from occurring

cleaning and sanitation requirements and responsibilities, including cleaning methods appropriate to a food handling environment and those used in the specific food handling area

waste collection, recycling and handling procedures

housekeeping standards to be maintained in the work area

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.

Policies and procedures

Work is carried out in accordance with company policies and procedures, regulatory and licensing requirements, legislative requirements, site licences and industrial awards and agreements

Workplace information

Workplace information may include:

standard operating procedures (SOPs)

advice on food safety requirements related to work function

standard forms

written or verbal instructions

Food handling area

Food handling area can refer to any work area where receiving, handling and inspecting, preparing, processing, packaging, storing and/or despatching occur

Examples of contamination that can result from work activities

Examples of contamination that can result from work activities 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

Personal hygiene, clothing and footwear and requirements

Personal hygiene, clothing and footwear and requirements to report health conditions or illness must meet workplace requirements and procedures. At a minimum such procedures must ensure that any person in a food premises does not contaminate food, does not have unnecessary contact with ready-to-eat food and 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 and relevant state and territory regulations/legislation