HLTFSE005

Apply and monitor food safety requirements

Release 1

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Participant Guide

Trainer Manual

Unit Information about the HLTFSE005 training material in this resource

Application

This unit of competency describes the skills and knowledge required to control and monitor food safety and respond to non-conformance as required by the food safety program.

This unit applies to food services workers who implement the requirements of the food safety plan. Work is performed under supervision and within defined guidelines.

Unit mapping information

No equivalent unit.

Licensing, legislative, regulatory or certification requirements

The skills in this unit must be applied in accordance with Commonwealth and State/Territory legislation, Australian/New Zealand standards and industry codes of practice.

Foundation skills

Foundation skills essential to performance are explicit in the performance criteria of this unit of competency.

Unit sector or competency field

None specified.

Prerequisite, co-requisite or interdependent assessment of units

Not applicable

Assessment conditions

Skills must have been demonstrated in a workplace or a simulated environment that reflects workplace conditions. The following conditions must be met for this unit:

  • use of suitable facilities equipment and resources, including:

    • food service and food safety program policies and procedures

    • food service facilities, equipment and utensils for handling, preparing, storing, heating, transporting and disposing of food and beverages

    • monitoring equipment

    • appropriate clothing and footwear

    • personal protective clothing and wound dressings

    • food and beverages

    • cleaning equipment

    • hand washing facilities and equipment

  • modelling of industry operating conditions

Assessors must satisfy the Standards for Registered Training Organisations (RTOs) 2015/AQTF mandatory competency requirements for assessors.