Application

This unit describes the performance outcomes, skills and knowledge required to use personal hygiene practices to prevent contamination of food that might cause food-borne illnesses. It requires the ability to follow predetermined organisational procedures and to identify and control food hazards.

The unit applies to all organisations with permanent or temporary kitchen premises or smaller food preparation or bar areas.

This includes restaurants, cafes, clubs, hotels, and bars; tour operators; attractions; function, event, exhibition and conference catering; educational institutions; aged care facilities; correctional centres; hospitals; defence forces; cafeterias, kiosks, canteens and fast food outlets; residential catering; in-flight and other transport catering.

It applies to food handlers who directly handle food or food contact surfaces such as cutlery, plates and bowls during the course of their daily work activities. This includes cooks, chefs, caterers, kitchen stewards, kitchen hands, bar, and food and beverage attendants, and sometimes room attendants and front office staff.

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

In some States and Territories businesses are required to designate a food safety supervisor who is required to be certified as competent in this unit through a registered training organisation.

Unit mapping information

SITXFSA101 Use hygienic practices for food safety

Licensing, legislative, regulatory or certification requirements

Food safety legislative and knowledge requirements may differ across borders. 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.

Foundation skills

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

Unit sector or competency field

Cross-Sector—Food Safety

Prerequisite, co-requisite or interdependent assessment of units

Not applicable

Assessment conditions

Skills must be demonstrated in an operational food preparation area. This can be:

• an industry workplace

• a simulated industry environment

Assessment must ensure access to:

• fixtures:

  • work benches

  • refrigeration unit

  • sink

  • storage facilities

• small equipment:

  • assorted pots and pans

  • containers for hot and cold storage

  • crockery

  • cutlery

  • cutting boards

  • food handler gloves

  • glassware

  • knives

  • packaging materials

  • receptacles for presentation and display purposes

  • small utensils:

    • tongs

    • serving utensils

• appropriate facilities for handwashing:

  • designated hand washing sink

  • antiseptic liquid soap

  • single use towels

  • warm running water

• food ingredients and ready to eat food items

• current plain English regulatory documents distributed by the commonwealth, state, territory or local government food safety authority

• Australia New Zealand Food Standards Code

• current commercial food safety programs, policies and procedures used for managing food safety

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