This unit of competency covers the skills and knowledge required to maintain personal hygiene and conduct food handling, housekeeping and waste disposal related to work tasks and responsibilities where work involves operation of production and/or packaging equipment and processes.

Unit details

Study level:
Vocational and further education (TAFE)
Unit code:


Assessment tasks will be designed to reinforce and extend knowledge and skill competence within set and controlled parameters in accordance with each competency unit's learning outcomes and performance criteria requirements, including the setting of project and 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: - locate and follow workplace information; - follow workplace procedures; - monitor food safety hazards; - record results of monitoring, and maintain records; - identify and report situations that do not meet the requirements of the food safety program; - take corrective action as required by food safety program; - handle, clean and store equipment, utensils, packaging materials and similar items; - maintain personal hygiene; - take necessary precautions when moving around the workplace; - wear and maintain appropriate clothing/footwear; - report health conditions and illness as appropriate; - handle and dispose of out-of-specification or contaminated food, waste and recyclable material; - maintain the work area in a clean and tidy state; - identify and report signs of pest infestation; - record food safety information in appropriate format; - clean and sanitise equipment according to enterprise procedures; - collect samples and conduct tests; - participate in investigating food safety breaches; - use oral communication skills/language competence to fulfil the job role, and; - work cooperatively within a culturally diverse workforce.Students will also be expected to demonstrate the following knowledge: - sources of information and expertise on procedures and responsibilities for food safety; - basic concepts of HACCP-based food safety; - food safety management arrangements in the workplace; - awareness of common microbiological, physical and chemical hazards related to the foods handled in the work area; - basic understanding of the properties, handling and storage requirements of ingredients, materials and products handled and used; - suitable standard for materials, measuring devices, equipment and utensils used in the work area; - food safety requirements related to work responsibilities; - methods used to monitor that food safety is under control; - action required in the event of non-compliance; - purpose of keeping records and the recording requirements of the food safety program; - methods used in the workplace to isolate or quarantine food which may be unsafe; - product and ingredient traceability procedures; - clothing and footwear requirements for working in and/or moving between food handling areas; - personal clothing maintenance, laundering and storage requirements; - appropriate bandages and dressings to be used when undertaking food handling; - housekeeping requirements and responsibilities relating to own work; - procedures to follow in the event of pest sighting or discovery of infestation; - purpose and importance of cleaning and sanitation procedures; - waste collection, recycling and handling procedures relevant to own work responsibilities; - cleaning and sanitation procedures; - impact of rework handling/addition on food safety, and; - sampling and test methods.

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