Elements describe the essential outcomes of a unit of competency.
Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.
1. Follow food safety program.
1.1 Access and use relevant information from organisational food safety program.
1.2 Follow policies and procedures in food safety program.
1.3 Control food hazards at critical control points .
1.4 Complete food safety monitoring processes and complete documents as required.
1.5 Identify and report non-conforming practices.
1.6 Take corrective actions within scope of job responsibility for incidents where food hazards are not controlled.
2. Store food safely.
2.1 Select food storage conditions for specific food type .
2.2 Store food in environmental conditions that protect against contamination and maximise freshness, quality and appearance.
2.3 Store food at controlled temperatures and ensure that frozen items remain frozen during storage.
3. Prepare food safely.
3.1 Use cooling and heating processes that support microbiological safety of the food.
3.2 Monitor food temperature during preparation using required temperature measuring device to achieve microbiological safety.
3.3 Ensure safety of food prepared , served and sold to customers under other conditions .
4. Provide safe single use items.
4.1 Store, display and provide single use items so they are protected from damage and contamination.
4.2 Follow instructions for items intended for single use .
5. Maintain a clean environment.
5.1 Clean and sanitise equipment, surfaces and utensils.
5.2 Use appropriate containers and prevent accumulation of garbage and recycled matter.
5.3 Identify and report cleaning , sanitising and maintenance requirements.
5.4 Dispose of or report chipped, broken or cracked eating, drinking or food handling utensils.
5.5 Take measures within scope of responsibility to ensure food handling areas are free from animals and pests and report incidents of animal or pest infestation.
6. Dispose of food safely.
6.1 Mark and keep separate from other foodstuffs any food identified for disposal until disposal is complete.
6.2 Dispose of food promptly to avoid cross contamination.
This section describes the skills and knowledge required for this unit.