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.


A food safety program:
Systematically identifies the food safety hazards that may be reasonably expected to occur in all food handling operations of the food business
Identifies where and how each hazard can be controlled, describes how these controls are to be monitored, the corrective action required if control conditions are not met and information to be recorded
Must comply with relevant national, state and industry legislation/regulations
For the purpose of applying this guideline competency standard in circumstances where formal food safety programs are not a legal requirement, the term can be understood to cover the same detail as would be covered by a food safety program. Where a business has not identified food safety hazards, determined where and how these hazards are to be controlled and how controls are to be monitored, this guideline competency standard would not apply


Procedures outlining food safety responsibilities may be:
Provided in formats to suit the workplace such as written, verbal, diagrams and electronic advice


Food handling refers to:
Basic handling and inspection
Preparation
Cooking
Cooling
Processing
Display
Packaging
Storage
Transportation


Responsibility for maintaining food safety
Relates to own tasks and responsibilities
Is based on implementing the food safety program as established for the workplace


Products/materials handled and stored may include:
Raw materials
Ingredients
Consumables
Part-processed product
Finished product
Cleaning materials


Minimum personal hygiene requirements:
Are specified by the food safety program
Must, at a minimum, meet legal requirements as set out in the Food Safety Standard 3.2.2, Division 4:14 and/or state legislation/regulations


Reporting of health conditions and illnesses requirements:
Are specified by the food safety program
Must, at a minimum, meet legal requirements as set out in Food Safety Standard 3.2.2, Division 4:13 and/or state legislation/regulations.


Appropriate clothing and footwear:
Depends on work requirements
Should be designed to ensure that the body and clothing itself, does not contaminate food or surfaces likely to come into contact with food
Examples of clothing designed to prevent contamination by the body include hair nets, beard snoods and gloves


Personal hygiene requirements set out in Food Safety Standard 3.2.2. Division 4.15 include:
Taking all practicable measures to ensure that a food handlers body, and anything they are wearing does not contaminate food or surfaces
Take all practicable measures to prevent contact with ready-to-eat food
Level of outer clothing is appropriate for food handling
Only waterproof bandages and dressings are used on exposed body parts
Not eating over unprotected food or surfaces likely to come into contact with food
Not sneeze, blow or cough over unprotected food or surfaces likely to come into contact with food
Not spit, smoke or use tobacco or similar preparations in areas in which food is handled
Not urinate or defecate except in the toilet
Wash hands:
Whenever hands are likely to be a source of contamination
Immediately before working with ready-to-eat food after handling raw food
Immediately after using the toilet
Before commencing or recommencing food handling
Immediately after smoking, coughing, sneezing, using a handkerchief or disposable tissue, eating, drinking or using tobacco or similar substances
When washing hands:
use hand washing facilities provided
thoroughly clean hands using soap or other effective means, and warm running water
thoroughly dry hands on a single use towel or other way that is not likely to transfer pathogenic micro-organisms to the hands


Reporting of health conditions and illnesses requirements set out in Food Safety Standard 3.2.2, Division 4:14... must include:
Reporting any disease the food handler may be suffering or carrying, to the supervisor
Not engaging in food handling where there is a reasonable likelihood of food contamination as a result of the disease
If continuing work on food handling premises - take reasonable measures to prevent food from being contaminated as a result of the disease


Food for disposal is held and kept separate until it is:
Destroyed or otherwise used or disposed of so that it cannot be used for human consumption
Returned to the supplier
Further processed in a way that ensures its safety and suitability
Ascertained to be safe and suitable


Food for disposal includes:
Food that is subject to recall
Food that has been returned
Food that is not safe or suitable
Food that is reasonably suspected of not being safe or suitable

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 of performance should be demonstrated over the required range of workplace situations


Context of and specific resources for assessment:
Assessment should replicate workplace conditions as far as possible
Assessment should be structured on whole work activities and address all knowledge and skill requirements
Simulations may be used to represent workplace conditions as closely as possible
Where, for reasons of safety, access to equipment and resources and space, assessment takes place away from the workplace, simulations should be used to represent workplace conditions as closely as possible
Resources essential for assessment include:
Food safety program
Food handling area
Relevant reporting procedures


Method of assessment
Observation in the work place (if possible)
Written assignments/projects
Case study and scenario as a basis for discussion of issues and strategies to contribute to best practice
Questioning
Role play simulation


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