The evidence guide provides advice on assessment and must be read in conjunction with the Performance Criteria, Required Skills and Knowledge, the Range Statement and the Assessment Guidelines for this Training Package.

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

The individual being assessed must provide evidence of specified essential knowledge as well as skills

Consistency in performance should consider the worker's ability to monitor and effectively address issues as they arise regarding food storage and handling, as well as hygiene procedures within community food outlets/premises

This needs to occur more than once and over a period of time

Access and equity considerations:

All workers in the health industry should be aware of access and equity issues in relation to their own area of work

All workers should develop their ability to work in a culturally diverse environment

In recognition of particular health issues facing Aboriginal and Torres Strait Islander communities, workers should be aware of cultural, historical and current issues impacting on health of Aboriginal and Torres Strait Islander people

Assessors and trainers must take into account relevant access and equity issues, in particular relating to factors impacting on health of Aboriginal and/or Torres Strait Islander clients and communities

Context of and specific resources for assessment:

Due to the fact that the worker may have no legislative authority at this level, shop keepers and food handlers can object to their entry onto premises during formal inspections

Evidence of competence is best obtained by observing activities in the field

However, if not possible, observations in realistic simulated environments may be substituted

Oral questioning and hypothetical situations (scenarios) may also be used to assess competence

Access is required to:

key people for formal inspections ie: environmental health officers, or anybody with legislative authority to inspect food premises and outlets

appropriate thermometers, e.g. probe thermometer, or in some instances a non contact infra-red thermometer

alcohol swabs to wipe the thermometer with

swab test kits for bacteria

This describes the essential skills and knowledge and their level required for this unit.

Essential knowledge:

The candidate must be able to demonstrate essential knowledge required to effectively do the task outlined in elements and performance criteria of this unit, manage the task and manage contingencies in the context of the identified work role

This includes knowledge of:

Basic legislative requirements and standards (FSANZ National Food Safety Standards) necessary when assisting with any formal food premise inspections in communities

High risk foods, e.g. foods that generally need to be refrigerated and have a high moisture content

How to prevent cross contamination through correct food storage and handling practices and the breaking of the food contamination chain

Links between improper food storage and handling and the transmission of bacterial infections (food poisoning)

The "danger zone" and the various ways that food can become contaminated through incorrect storage

Ways in which food can become contaminated through incorrect handling

Essential skills:

It is critical that the candidate demonstrate the ability to effectively do the task outlined in elements and performance criteria of this unit, manage the task and manage contingencies in the context of the identified work role

This includes the ability to:

Adequately deal with, and resolve conflict if necessary

Apply problem solving skills in relation to interpreting the nature and extent of problems and identifying the most appropriate way to address issues

Collaborate and negotiate with relevant people, i.e. store owners, shop keepers, food handlers, and food transporters

Demonstrate planning skills

Demonstrate understanding of the importance of proper food hygiene/handling/storage

Effectively network and communicate with the employing organisation, store owners, shop keepers, food handlers, food transporters, Environmental Health Officers and community members

Keep records of schedules and costs

Work co-operatively with others

The Range Statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Add any 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.

Key people may include:

Anybody with legislative authority to inspect food premises and outlets

Environmental Health Officers

Inspection may refer to:

Construction and design of food outlet/premises

Refrigerator and freezer facilities

Preparation and storage surfaces

Sanitary facilities

Lighting

Hot food storage

Dry storage areas

Food hygiene practices

Premises/food outlets may include:

Community store

Take away outlets

Food stalls at community events

Any other food preparation facility in the community

Monitor and oversee food storage handling and hygiene procedures could refer to:

Overseeing that problems noticed as part of the inspection are being adequately dealt with and addressed by relevant people

Monitoring food outlets in the community to ensure that food storage, handling and hygiene practices are adequate

Checking that potentially hazardous (perishable) foods are stored either at 5 degrees Celsius or below, or at 60 degrees Celsius or above

Checking that all food items are protected from contamination by foreign objects or substances, dirt, insects and vermin

Observing store owners and food handlers practice safe personal hygiene practices such as washing hands before touching food, after going to the toilet, after using a tissue or a handkerchief, after smoking,

Relevant people may include:

Store owners or shop keepers

Food handlers

Food transporters

Any other food preparation facility in the community

Advice may be in relation to:

Strategies for safe food storage, handling and hygiene practices, e.g. preventing cross- contamination of foods, importance of keeping food out of the danger zone, importance of practicing safe personal hygiene practices when handling food

Contact numbers of people who can assist with further information and advice if required

Appropriate timeframe may refer to:

Time allocated in relation to any work orders given by key people as part of inspections

Time needed to address issues, taking into account the nature and extent of problems, and any remote issues that may be apparent

Obvious non compliance to issues of concern

Reporting may be:

Verbally in either first language or English

Written in either first language or English, e.g. notes, checklists, etc.

Recommendations refers to:

Workers interpretation of the nature and extent of problems, and personal opinions about the most appropriate way to address issues

Organisation may include:

Community council

Community clinic

Other employer bodies/agencies

Community members may include:

Store committee members

Elders

Aboriginal Health Workers

Interested community members

A plan of action may include:

Holding a community meeting with the store keeper and/or food handlers to discuss issues of concern

Delegating somebody to discuss issues of concern on a one to one basis

Referring issues on to key people with legislative authority to enforce changes

Follow up procedures are monitored may refer to:

Overseeing whether or not problems are being addressed and rectified

Making note of any problems that still exist, or additional issues of non compliance to the plan of action implemented