Cambodian Skills Delivery Model

SEAL National Course Catalogue · MLVT / National Training Board

Sector Frameworks

1,164

Qualifications

15,161

Competency Units

10,938

Elements

41,782

Learning Outcomes

2,822

Assessment Packages

Participate in safe food handling practices

KHU-TOU-0196

Australian Equivalent

SITXFSA006

Elements

Learning Outcomes

This unit describes the performance outcomes, skills and knowledge required to handle food safely during the storage, preparation, display, service and disposal of food. It requires the ability to follow predetermined procedures as outlined in a food safety program. The unit applies to all organisations with permanent or temporary kitchen premises or smaller food preparation areas. This includes restaurants, cafes, clubs, and hotels; 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. Safe food handling practices are based on an organisation’s individual food safety program. The program would normally be based on the hazard analysis and critical contr

Elements & Learning Outcomes

E1Follow food safety program.

0196.E1.O1Access and use relevant information from organisational food safety program.

0196.E1.O2Follow policies and procedures in food safety program.

0196.E1.O3Control food hazards at critical control points.

0196.E1.O4Complete food safety monitoring processes and complete documents as required.

0196.E1.O5Identify and report non-conforming practices.

0196.E1.O6Take corrective actions within scope of job responsibility for incidents where food hazards are identified.

E2Store food safely.

0196.E2.O1Select food storage conditions for specific food type.

0196.E2.O2Store food in environmental conditions that protect against contamination and maximise freshness, quality and appearance.

0196.E2.O3Store food at controlled temperatures and ensure that frozen items remain frozen during storage.

0196.E2.O4Ensure food is stored to avoid cross-contamination of ingredients.

E3Prepare food safely.

0196.E3.O1Use cooling and heating processes that support microbiological safety of food.

0196.E3.O2Monitor food temperature during preparation using required temperature measuring device to achieve microbiological safety.

0196.E3.O3Ensure safety of food prepared, served and sold to customers.

0196.E3.O4Prepare food to meet customer requirements, including actions to address allergen requests by customers.

E4Provide safe single use items.

0196.E4.O1Store, display and provide single use items so they are protected from damage and contamination.

0196.E4.O2Follow instructions for items intended for single use.

E5Maintain a clean environment.

0196.E5.O1Clean and sanitise equipment, surfaces and utensils.

0196.E5.O2Use appropriate containers and prevent accumulation of garbage and recycled matter.

0196.E5.O3Identify and report cleaning, sanitising and maintenance requirements.

0196.E5.O4Dispose of, or report damaged or unsafe eating, drinking or food handling utensils.

0196.E5.O5Take measures within scope of responsibility to ensure food handling areas are free from animals and pests and report incidents of animal or pest infestation.

E6Dispose of food safely.

0196.E6.O1Mark and separate from other foodstuffs any food identified for disposal until disposal is complete.

0196.E6.O2Dispose of food promptly to avoid cross-contamination.

0196.E6.O3Use appropriate documentation to record disposed food items.