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.


Food safety hazards may include:
Biological agents in food
Chemical agents in food
Physical agents in food
Condition of food

That has the potential to cause an adverse health effect (See Standard 3.2.1)


Food safety program
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. It 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
The food safety program 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


Applying and monitoring food safety program must include:
Monitoring food safety
Carrying out corrective action
Reporting matters outside level of responsibility


Responsibility for applying and monitoring food must include:
The context of
the food safety program
own tasks and responsibilities


Examples of breaches to food safety procedures include, but are not limited to:
Failure to check delivery temperatures of potentially hazardous, chilled food
Failure to place temperature sensitive food in refrigerators promptly
Failure to wash hands when required
Use of cloths for unsuitable purposes


Monitoring describes the methods used to confirm that food safety hazards are controlled. Examples include, but are not limited to:
Monitoring food safety
Taking temperatures
Collecting samples
Visual inspections
Conducting other tests as required


Corrective action may include:
Extending cooking time
Reprocessing
Reworking
Withdrawing food

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


Related units:
This competency unit should be assessed in conjunction with:
HLTFS309C Oversee the day-to-day implementation of food safety in the workplace