SITXFSA006 - Participate in safe food handling practices

Students will also be expected to demonstrate the following knowledge:

• key features of commonwealth, state or territory and local food safety compliance requirements as they impact workers at an operational level:

• contents of national codes and standards that underpin regulatory requirements
• reasons for food safety programs and what they must contain
• local government food safety regulations and inspection regimes
• meaning of contaminant, contamination and potentially hazardous foods as defined by the Australia New Zealand Food Standards Code
• ramifications of failure to observe food safety law and organisational policies and procedures

• hazard analysis and critical control points (HACCP) or other food safety system principles, procedures and processes as they apply to particular operations and different food types:

• critical control points for the specific food production system and the predetermined methods of control, especially time and temperature controls used in the receiving, storing, preparing, processing, displaying, serving, packaging, transporting and disposing of food
• main types of safety hazards and contamination
• conditions for development of microbiological contamination
• cross contamination of food allergens
• environmental conditions and temperature controls, for storage
• temperature danger zone and the two-hour and four-hour rule
• temperature control for cooling and storing of processed food

• contents of organisational food safety program, including procedures, associated requirements, and monitoring documents
• food safety monitoring techniques:

• bacterial swabs and counts
• checking and recording that food is stored in appropriate timeframes
• chemical tests
• monitoring and recording food temperatures using a temperature measuring device accurate to plus or minus one degree Celsius
• monitoring and recording temperature of cold and hot storage equipment
• visually examining food for quality

• methods to ensure the safety of food served and sold to customers:

• packaging control:
  using packaging materials suited to foods
  monitoring of packaging damage
• protective barriers
• temperature control
• supervision of food displays
• utensil control

• providing separate serving utensils for each dish
• safe food handling practices for the following different food types:

• dairy
• dry goods
• eggs including raw egg foods
• frozen goods
• fruit and vegetables
• meat and poultry
• fin-fish and shellfish

• operating procedures for temperature probe:

• calibration
• correct use
• cleaning methods
• identifying faults

• choice and application of cleaning, sanitising and pest control equipment and materials following manufacturers advice
• cleaning, sanitising and maintenance requirements relevant to food preparation and storage:

• cleaning:
  dirt
  food waste
  grease
  pest waste removal
• sanitising:
  eating and drinking utensils
  food contact surfaces
• maintenance:
  minor faults
• high risk customer groups:
  children or babies
  pregnant women
  aged persons
  people with immune deficiencies
  people with allergies
  people with medical conditions.