DELIVERY AND ASSESSMENT

SITXFSA001 Use hygienic practices for food safety

This nationally recognised unit of competency provides information on the use of safe food handling practices in food handling work functions in line with organisational hygiene procedures.
The unit covers the following areas;

• Follow hygiene procedures and identify food hazards.
• Report any personal health issues.
• Prevent food contamination.
• Prevent cross contamination by washing hands.

THIS COURSE IS SUITABLE FOR LEARNERS WHO:

1. Are new to the industry.
2. Require industry accreditation.
3. Prefer to complete an online program in their own time.
4. Are about to move into a role which requires service or sale of food.

Evidence gathering

This will be achieved from the following: 

• Individual assessments & role play (simulated environments) 
• Practical application and demonstration of skills  
• Feedback and questions during the program from the trainer 
• Multi choice questions 
• Assessment using the equipment required to complete the unit of study and task. 

AMOUNT OF TRAINING

Your course will take you around six (6) hours to work through the learning material and then two and half (2.5) hours of assessment.
To ensure that you meet the learning outcomes for this unit, you are asked to complete the following General Assessment requirements – there are two (2) main sections of the assessment – Knowledge and Performance.

• Knowledge assessment assess your ability to understand legislation, operational requirements to maintain food safety standards and personal hygiene to protect yourself and others around food.
• Performance evidence is gathered by assessing your ability to undertake practical activities in handling food, maintaining personal hygiene, and keeping food prep and storage areas clean and safe.

KNOWLEDGE ASSESSMENT

• The knowledge assessment refers to the quizzes contained throughout the course.
• the quizzes are found at the end of each module,
• each question must be answered correctly to enable you to proceed to the next module,
• there are seven (7) modules to work through.
• if an incorrect answer/s is submitted, you will be automatically taken to the beginning of the module to re-read content and re-answer the incorrect question/s
• *Please note that you are required to be in each module for a minimum of 30 minutes to progress to the next section.

OTHER PARTY OBSERVATION REPORT (OPOR)

This section of the assessment provides evidence of practical and verbal communication skills. An OPOR (a checklist the observer must fill in) needs to be submitted once the online course is complete. The report will be used, along with the in-course assessments, to make sure you meet the requirements for this Unit of Competency.
To meet the OPOR requirements, the skills must be demonstrated in a working food preparation area.

This can be:

• an industry workplace
• a simulated industry environment,
• The OPOR should be completed by your supervisor, employer, or someone you know with appropriate experience in the hospitality industry. This person directly observes and is able to make a valid comment on your use of safe work practices, demonstration of relevant practical skills and knowledge while performing a range of tasks in a hospitality setting.

Once the completed OPOR has been submitted, AAAT assessors will:

• Assess the OPOR to ensure all observation task have been completed to industry standard.
• Contact your Observer to verify the observation task.
• Conduct an independent verification of the Observer, checking submitted evidence is authentic.

COURSE MATERIAL

• Assessment is conducted through our learning portal.
• All your learning resources including food standards, videos, legislation, and safety guides, are available on your learner portal.
• Assessment material is online, though some items may be downloaded.

Reference made to Legislation and Regulations that specifically deal with: 

• FSANZ 
• Food Safety Program 
• Food Safety Guide 
• The Food Standards 
• Governing Agencies 

EQUIPMENT YOU WILL NEED TO HAVE ACCESS TO

• It is recommended you complete the course on a personal computer, preferably Chrome.
• Fixtures and equipment used for food preparation. e.g., Work bench, fridge, sink, storage facilities.
• Small equipment used for food preparation. e.g., containers, cutlery, cutting boards, glassware, serving utensils, etc.
• Appropriate and designated facilities for handwashing including liquid soap, single use towels.