Elements and Performance Criteria

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. 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

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 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