SITXFSA005 - Use hygienic practices for food safety

Unit code:SITXFSA005Study level:TAFE

Nominal hours

Location

Footscray Nicholson

Prerequisites

(Or equivalent to be determined by unit coordinator)
Co-requisites
(Corequisite units must be studied concurrently with this unit)

Overview

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.

Assessment

For Melbourne campuses

Assessment tasks will be designed to reinforce & extend knowledge and skill competence within set & controlled parameters in accordance with each units learning outcomes & performance criteria requirements, including the setting of work based practical application tasks designed to provide evidence of competence outcomes, within periodic and scheduled timelines.

Students will be expected to demonstrate the following required skills:

use hygienic food handling practices in line with organisational procedures, including each of the following on at least three occasions:

correct hand-washing procedures
appropriate use of uniform and personal protective equipment
effective personal health and hygiene practices
hygienic food service

use procedures to:

report unsafe hygiene practices.

Students will also be expected to demonstrate the following knowledge:

basic aspects of commonwealth, state or territory food safety laws, standards and codes as follows:

meaning of contaminant, contamination and potentially hazardous foods as defined by the Australia New Zealand Food Standards Code
employee and employer responsibility to participate in hygienic practices
role of local government regulators
ramifications of failure to observe food safety law and organisational policies and procedures

health issues likely to cause a hygiene risk relevant to food safety:

airborne diseases
food-borne diseases
infectious diseases

hygiene actions that must be adhered to in order to avoid food-borne illnesses
effective hand washing procedures
when hand-washing is required:

upon entering a food service area
before commencing or recommencing work with food
immediately after:
handling raw food
handling money
smoking, coughing, sneezing or blowing the nose
eating or drinking
touching the hair, scalp or any wound
using the toilet
using cleaning products or chemicals
using point of sale terminals

effective personal health and hygiene practices:

skin clean and no body odour
non-excessive make-up
hair clean and long hair tied back or in hair net
nails clean and appropriate length
clean-shaven or beard trimmed
clean uniform or clothing and enclosed shoes
piercings removed or covered
use of appropriate food-grade bandages where required

for specific industry sector and organisation:

major hygiene-related causes of food contamination and food-borne illnesses
workplace hygiene hazards when handling food and food contact surfaces
contents of organisational hygiene and food safety procedures
hygienic work practices for individual job roles and responsibilities
procedures for reporting hygiene risks and unsafe work practices, including personal health issues.

Required reading

The qualified trainer and assessor will provide teaching and learning materials as required in the form of workbooks produced by Victoria University and/or via the Victoria University e-learning system.