Application

This unit describes the performance outcomes, skills and knowledge required to monitor implementation of, and adherence to, a food safety program by coordinating corrective action to ensure compliance with food safety standards; providing support and guidance to team members; and making contributions to the improvement of the food safety program.

It applies to individuals working in roles responsible for the supervision of food handling practices and adherence to food safety programs. They operate with independence and under limited supervision and guidance from others, and within established organisational policies and procedures and relevant legislative requirements.

Food handlers must comply with the requirements contained within the Australia New Zealand Food Standards (ANZFS) Code (the Code).

The legislative requirement for a business to comply with the national standard for food safety practices, along with training and certification requirements, differ between State and Territory Governments. Those developing training to support this unit must consult the relevant state or territory food safety authority to determine any accreditation arrangements for courses, trainers and assessors.

Unit mapping information

No equivalent unit.

Licensing, legislative, regulatory or certification requirements

No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

Foundation skills

Foundation skills essential to performance are explicit in the performance criteria of this unit of competency.

Unit sector or competency field

Retail—Food Safety

Prerequisite, co-requisite or interdependent assessment of units

SIRRFSA001 Handle food safely in a retail environment

Assessment conditions

Skills must be demonstrated in a retail environment. This can be:

• an industry workplace

• a simulated retail work environment

Assessment must ensure access to:

• relevant documentation:

  • food safety program

  • organisational policies and procedures on hygiene and sanitation practices

  • hazard control measures

  • food safety incident report

  • cleaning and maintenance schedules and safety data sheets for cleaning and sterilising products

• personal protective clothing and equipment:

  • aprons and outerwear

  • food handling gloves

  • correct head and footwear

• cleaning and sanitation materials and chemicals

• food products

• food handling implements

• food handling equipment

• food storage and display equipment

• team members; these can be:

  • individuals in an industry workplace, or

  • individuals who participate in role plays or simulated activities, set up for the purpose of assessment, in a simulated industry environment

Assessors must satisfy the Standards for Registered Training Organisations’ requirements for assessors.