Unit of competency Outline

Date retreived
22/07/2026 9:19 PM AWST

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Transport and store food in a safe and hygienic manner

Transport and store food in a safe and hygienic manner

Unit of competency
National Code
SITXFSA003A
State Code
S6530
TGA Status
Replaced
DTWD Status
Replaced
Current Release Number
1.00
Current Release Date
05/05/2009
View on TGA
State Implementation and Classification
Approved Date
04/07/2014
Field of Education
089901 - Purchasing, Warehousing And Distribution
Original Release Date
04/07/2014
Nominal Hours
12
Description
This unit describes the performance outcomes, skills and knowledge required to transport food from a food preparation area to another location. It also deals with holding or storage on its arrival. The unit applies to all catering operations but is particularly relevant to external catering and events. This unit does not cover the transport of food for room service which is covered in SITHFAB008A Provide room service. It does not cover the skills required to drive a van or truck which are covered in TLIC107C Drive vehicle and other units of competency in the Transport and Distribution Training Package.Transportation refers to the moving of food and food items from one location to another. For example, transporting food from a kitchen to a school or hospital or providing event catering. It does not refer to the transport of food from the kitchen to the dining room or as part of room service. The person transporting the food may or may not be driving the vehicle.No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.
Notes
Elements and Performance Criteria
1 Identify appropriate food transportation.
  • 1.1 Select suitable food transportation vehicles according to legislative requirements.
2 Transport food safely and hygienically.
  • 2.1 Package, load, restrain and unload food appropriately.
  • 2.2 Employ hygienic work practices and observe OHS regulations.
  • 2.3 Maintain appropriate and accurate records of food transportation.
3 Store food safely and hygienically.
  • 3.1 Select food storage conditions appropriate to specific food types.
  • 3.2 Maintain appropriate environmental conditions for specific food types to ensure freshness, quality and appearance.
  • 3.3 Ensure that storage and holding methods optimise nutritional quality and comply with relevant stock control principles.
  • 3.4 Employ hygienic work practices and observe OHS procedures and practices.
  • 3.5 Keep storage areas free from contaminants and pests.
RANGE STATEMENT
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 in the performance criteria is detailed below.

Type of transportation used:
will vary according to organisation needs and type of food being transported
may include:
vans
cars
refrigerated trucks
trolleys, carts and buggies.


Legislative requirements refer to federal, state or territory, and local regulations and guidelines and may apply to:
temperature
lining
sealing
food safety programs.


Specific food types must include:
dairy
meat and fish
eggs
fruit and vegetables
dried goods
frozen food.


Environmental conditions may involve:
temperature
humidity
exposure to light
exposure to weather
exposure to pests.
EVIDENCE GUIDE
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 competency
Evidence of the following is essential:
safe transport and storage of food items within food safety requirements and regulations
transport of a range of food item types.


Context of and specific resources for assessment
Assessment must ensure:
demonstration of skills using real food items to be transported and relevant transportation and storage equipment to move food between locations.


Methods of assessment
A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit:
direct observation of the candidate transporting and storing food items
inspection of food transported and stored by the candidate
problem-solving and case studies to address various conditions that apply to the transport and storage of different food items
written or oral questions to test knowledge of hygiene issues related to transport and storage
review of portfolios of evidence and third-party workplace reports of on-the-job performance by the candidate.
Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example:
SITHCCC030A Package prepared foodstuffs.


Assessing employability skills
Employability skills are integral to effective performance in the workplace and are broadly consistent across industry sectors. How these skills are applied varies between occupations and qualifications due to the different work functions and contexts.
Employability skills embedded in this unit should be assessed holistically with other relevant units that make up the skill set or qualification and in the context of the job role.
Replaces
State Code National Code Title Type
E2041 THHBCAT03B Transport and store food in a safe and hygienic manner Unit of competency
Replaced By
State Code National Code Title Type
WF781 SITXFSA202 Transport and store food Unit of competency