Handle food safely in a retail environment
Unit Information about the SIRRFSA001 training material in this resource
This unit describes the performance outcomes, skills and knowledge required to handle food safely in the retail environment following organisational food safety procedures and relevant legislation and standard procedures.
It applies to individuals working in roles that involve the handling of food. They operate with some independence under general supervision and guidance from others, and within established organisational policies and procedures and relevant legislative requirements.
Food handlers must comply with the requirements contained within the Australia New Zealand Food Standards (ANZFS) Code (the Code).
Unit mapping information
No equivalent unit.
Licensing, legislative, regulatory or certification requirements
The legislative requirement for a business to comply with the national standard for food safety practices, along with training and certification requirements, differ between State and Territory Governments. Those developing training to support this unit must consult the relevant state or territory food safety authority to determine any accreditation arrangements for courses, trainers and assessors.
In some states and territories businesses are required to designate a food safety supervisor who is required to be certified as competent in this unit through a registered training organisation.
Foundation skills essential to performance are explicit in the performance criteria of this unit of competency.
Unit sector or competency field
Prerequisite, co-requisite or interdependent assessment of units
Skills must be demonstrated in a retail environment. This can be:
an industry workplace
a simulated industry environment
Assessment must ensure access to:
current plain English regulatory documents distributed by government regulators outlining key aspects Commonwealth, state or territory and local food safety compliance requirements as relevant to job role
organisational food safety program
organisational policies and procedures for food safety and hygiene and sanitation practices
hazard control measures
food safety incident report
cleaning and maintenance schedules and safety data sheets for cleaning and sterilising products
personal protective clothing and equipment:
aprons and outerwear
food handling gloves
correct head and footwear
cleaning and sanitation materials and chemicals
a range a food products
food handling implements
food storage and display equipment
Assessors must satisfy the Standards for Registered Training Organisations’ requirements for assessors.