SITXFSA005_Learner Evidence_Gyanee Acharya_AHMI3636_Final
docx
keyboard_arrow_up
School
Duke College *
*We aren’t endorsed by this school
Course
1
Subject
Health Science
Date
Nov 24, 2024
Type
docx
Pages
6
Uploaded by SHIPANA
Learner Evidence
SITXFSA005: Use hygienic practices for food safety
This document is to provide the learner with a reference point for recording their own performance
on criteria required for this unit. They should detail the nature of the evidence, where it can be
accessed and its relevancy to the criteria.
In your own words, please provide details for any evidence you refer to,
answering the following:
What did you do?
When did you do it?
When or over what period of time did you do it?
How did you do it?
What was the outcome?
Evidence must be:
Valid
– the evidence you provide must be directly relevant to the unit criteria you are submitting it
for.
Sufficient
– the evidence you provide must be substantial enough to allow someone to judge your
competency. Note that this means the evidence should be high quality, rather than high quantity.
Authentic
– the evidence must be your own work (or assessment of your own work).
Current
– the evidence you provide must be from the present or the very recent past (e.g.
qualifications must still be
recognised and valid
).
Element/criteria
Details of evidence of competency in criteria
1.
Follow hygiene procedures and identify food hazards
1.
1
Follow organisational hygiene
procedures
Hygiene procedures may relate to:
Personal hygiene.
Safe and hygienic handling of food and
beverages.
Regular hand washing.
Correct food storage.
Suitable dress and personal protective
equipment and clothing.
Avoidance of cross-contamination.
Hygienic cleaning practices to avoid cross
contamination.
1.
2
Report unsafe practices that breach
hygiene procedures promptly
We might report unsafe practices that breach
hygiene procedures to their manager,
supervisor or team leader. Unsafe practices
should always be reported immediately to a
supervisor, delegated Workplace Health and
Safety officer or representative.
1.
3
Identify food hazards that may affect
the health and safety of customers,
colleagues and self
Airborne dust.
Colleagues without appropriate training or
Understanding of good hygiene practices,
policies and procedures.
Contaminated food.
Contaminated garbage.
Dirty equipment and utensils.
Equipment not working correctly, such as fridge
and temperature probes.
1.
4
Remove or minimise the hygiene hazard
and report as appropriate for follow-up
Follow personal hygiene and cleaning and
sanitising procedures at all times during
preparation. Wash and sanitise equipment and
utensils before and after use and when
preparing different foods with the same
equipment.
2.
Report any personal health issues
2.
1
Report personal health issues likely to
cause a hygiene risk
A food handler who knowingly handles food
while suffering certain diseases is guilty of an
offence and can be fined. Employers can also be
fined if they knew the person was suffering
from the disease. Report all illnesses to your
employer – even when you become unwell
during your shift – again this is a legal
requirement.
2.
2
Report incidents of food contamination
resulting from personal health issues
Managers must report employee illnesses
resulting from the following pathogens to the
local health department:
Salmonella typhi
Shigella spp.
Shiga toxin-producing E –coli
Hepatitis A virus
The manager must work with the local
regulatory agency to determine when the food
handler can safely return to work.
2.
3
Cease participation in food handling
activities where own health issue may
cause food contamination
Restrict them from working with or around
food. Exclude them from the establishment if
you primarily serve a high-risk population
3.
Prevent food contamination
3.
1
Maintain clean clothes, wear required
personal protective clothing, and only
use organisation-approved bandages
and dressings
Personal hygiene is a serious issue and must be
treated as such: the industry simply cannot
afford to tolerate workers who treat it as a joke.
You are regarded by patrons and your employer
as a professional and you must therefore know
what is expected, cub/ate sound work practices,
and be vigilant in ensuring regulations are
complied with.
3.
2
Prevent food contamination from
clothing and other items worn
Maintain clean clothes, wear required personal
protective clothing and only use organisation
approved bandages and dressings.
Prevent food contamination from clothing and
other items worn.
Prevent unnecessary direct contact with ready
to eat food.
3.
3
Prevent unnecessary direct contact
with ready to eat food
Clean gloves may help prevent unnecessary
contact with ready- to-eat food. However, if
gloves become torn or contaminated and are
continued to be used to handle food, they will
contaminate food. If you choose to use gloves,
hands must be washed before putting them on
and the gloves must be clean at all times.
3.
4
Ensure hygienic personal contact with
food and food contact surfaces
Make sure bandages or dressings on any
exposed parts of the body are covered with a
waterproof
covering.
Don’t
eat
over
unprotected food or surfaces that might come
into contact with food. Don’t sneeze or cough
over unprotected food or surfaces that come
into contact with food. Don’t smoke where food
is handled.
3.
5
Use hygienic cleaning practices that
prevent food-borne illnesses
Clean: Wash hands and surfaces often.
Separate: Don't cross-contaminate.
Cook: Cook to proper temperatures.
Chill: Refrigerate promptly.
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
- Access to all documents
- Unlimited textbook solutions
- 24/7 expert homework help
4.
Prevent cross-contamination by washing hands
4.
1
Wash hands at appropriate times and
follow hand washing procedures
consistently
Yes, we have follow simple hand washing
procedures.
4.
2
Wash hands using appropriate facilities
Handwashing facilities may be fixed or mobile
and include a sink with tap water, buckets with
taps, tippy-taps, and jugs or basins designated for
handwashing. Soap includes bar soap, liquid
soap, powder detergent, and soapy water but
does not include ash, soil, sand or other
handwashing agents.
Performance Evidence
Evidence of the ability to complete tasks outlined in elements and performance criteria of
this unit in the context of the job role, and:
Demonstrate use of safe food
handling practices in food handling
work functions in line with
organisational hygiene procedures
on at least three occasions
Yes
Demonstrate procedures to:
o
identify food hazards
o
report unsafe practices
o
report incidents of food
contamination.
Yes
Foundation Skills
Reading skills:
Interpret organisational documents
or diagrams relating to:
o
organisational food safety
programs
o
hygiene and food safety
procedures
o
hazard analysis and critical
control points (HACCP)
practices.
Yes
Oral communication skills:
Report hygiene hazards and non-
compliant organisational practices
accurately.
Yes
Knowledge Evidence
Demonstrated knowledge required to complete the tasks outlined in elements and
performance criteria of this unit:
Basic aspects of commonwealth,
state or territory food safety laws,
standards and codes as follows:
o
meaning of contaminant,
contamination and potentially
hazardous foods as defined by
the Australia New Zealand Food
Standards Code
o
employee and employer
responsibility to participate in
hygienic practices
o
reasons for food safety
programs and what they must
contain
o
role of local government
regulators
o
ramifications of failure to
observe food safety law and
organisational policies and
procedures
Yes
Health issues likely to cause a
hygiene risk relevant to food safety:
o
airborne diseases
o
food-borne diseases
o
infectious diseases
Yes
Hygiene actions that must be
adhered to in order to avoid food-
borne illnesses
Yes
Hand washing practices:
o
before commencing or
recommencing work with food
o
immediately after:
handling raw food
smoking, coughing,
sneezing or blowing the
nose
eating or drinking
touching the hair, scalp or
any wound
using the toilet
Yes
Basic aspects of hazard analysis and
critical control points (HACCP)
method of controlling food safety
Yes
Specific industry sector and
organisation:
o
major causes of food
contamination and food-borne
illnesses
o
sources and effects of
microbiological contamination
of food
o
workplace hygiene hazards
when handling food and food
contact surfaces
o
basic content of organisational
food safety programs
o
contents of organisational
hygiene and food safety
procedures
o
hygienic work practices for
individual job roles and
responsibilities.
Yes
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
- Access to all documents
- Unlimited textbook solutions
- 24/7 expert homework help