Hospitality (Food and Beverage) Curriculum Framework SIT12
Program: 1
Units of Competency:
HSC Indicative
Hours
Code
Title
Core/Elective
SITXFSA101
Use Hygienic Practices for Food Safety
Core
10
SITXWHS101
Participate in safe work practices
Core
15
Prerequisite Units
Rationale: This program provides the opportunity for Clients to develop knowledge and skills required to work effectively in an environmentally sustainable manner.
Clients will develop the specific knowledge and understanding to enable the skills to be developed and applied in the workplace. Environmentally sustainable work practices
and procedures will need to be addressed throughout the HSC (Hospitality) course.
This program is designed to be delivered in an integrated approach with other units of competency as a part of the HSC (Hospitality) course. It is not intended to be
delivered as a program on its own.
Trainers should look at the other units of competency that they are delivering Cluster { Food & Beverages } to identify how and when elements of this program can be
integrated with the development of other skills and knowledge.
Employability Skills (please indicate)
Self Management
Planning and Organising


Initiative & Enterprise
Team Work


Learning
Problem Solving
CEO Wollongong RTO 90487
Teaching Program Task 1 SITXFSA Use Hygienic Practices for food safety – SITXWHS101 Participate in safe work Practices


Communication
Technology


1
July 2014
Hospitality (Food and Beverage) Curriculum Framework SIT12
HSC requirements and advice – key terms and concepts: SITXFSA101 Us Hygienic Practices for food safety
Required Skills
 Communication skills to verbally report hygiene hazards
and poor organisational practice
 Literacy skills to comprehend workplace documents or
diagrams that interpret the content of:
 Organisational food safety program
 Hygiene and food safety procedures
 Hazard Analysis and Critical Control
Points (HACCP) practices
Problem-solving skills to identify and report hygiene hazards

Required Knowledge
Basic aspects of national, state or territory food safety laws,
standards and codes. This would include:
 Meaning of contaminant, contamination and
potentially hazardous foods as defined by the
Code.
 Hygiene actions that must be adhered to by
businesses to avoid food-borne illnesses
 Employee responsibility to participate in
hygienic practices
 Reasons for food safety programs and what
they must contain
 Role of local government regulators
 Ramifications of failure to observe food safety
law and organisational polices and procedures
 Basic aspects of HACCP method of controlling food
safety
 For the specific industry sector and organisation:
 Major causes of food contamination and foodborne illnesses
 Sources and effects of microbiological
contamination of food
 Workplace hygiene hazards when handling
food and food contact surfaces
 Basic content of organisational food safety
program
 The contents of hygiene and food safety
procedures
 Hygienic work practices for individual job roles
and responsibilities
Key Terms / Concepts

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Contaminant
Contamination
Cross-contamination
Environmental
Hygiene
Feral animals
Food-borne illness
Food-handling procedures
Food poisoning
Hazards
Health issues
Hygiene hazards
Hygienic practices and procedures
Personal hygiene
Sanitation and cleaning procedures
Storage
waste disposal
HSC requirements and advice – key terms and concepts: SITXWHS101 Participate in safe work practices
CEO Wollongong RTO 90487
Teaching Program Task 1 SITXFSA Use Hygienic Practices for food safety – SITXWHS101 Participate in safe work Practices
2
July 2014

REQUIRED SKILLS
Communications skills to:
 Participate in consultation
process
 Report and explain hazards
 Literacy skills to:
 Read and interpret
workplace safety signs,
procedures and
emergency evacuation
plans
 Complete basic template
reports about hazards and
emergency incidents
 Problem-solving skills to:
 Identify and report
hazards
 Identify security and
emergency issues


Hospitality (Food and Beverage) Curriculum Framework SIT12
REQUIRED KNOWLEDGE
KEY TERMS/CONCEPTS
Basic aspects of the relevant state or
 Accidents
territory OHS or WHS legislation. This would
 Breaches of health, safety and
include:
security consultation
 Actions that must be adhered
 Duty of care
to by businesses
 Emergency situations
 Employer responsibilities
 Employee responsibilities
 Employee responsibilities to
 Ergonomics
participate in work health and
 Hazard identification
safety practices
 Hazards
 Employee responsibility to
 Health
ensure safety of self, other
 Incidents
workers and other people in
 Manual handling
the workplace
 Material; safety data sheets (MSDS)
 Ramifications of failure to
 Occupational Over-use syndrome
observe OHS or WHS
(OOS)
legislation and organisational
 Participation
policies and procedures
 Personal protective equipment (PPE)
For the specific industry sector or
 Risk assessment
organisation:
 Safe work practices and procedures
 Workplace hazards and
 Safety
associated health, safety and
 Security
security risks
 Suspicious behaviour
 Contents of health, safety and
 Workers compensation
security procedures


Format and use of template
reports for hazards and
emergency incidents
Safe work practices for
individual job roles
CEO Wollongong RTO 90487
Teaching Program Task 1 SITXFSA Use Hygienic Practices for food safety – SITXWHS101 Participate in safe work Practices
3
July 2014
Hospitality (Food and Beverage) Curriculum Framework SIT12
SITXFSA101 USE HYGIENIC PRACTICES FOR FOOD SAFETY
Element
Performance
criteria
1.1
Follow
organisational
hygiene
procedures.
1. Follow
hygiene
procedures
and
identify
food
hazards.
Range Statement
Content: HSC Requirements and Advice
Hygiene procedures:
 may cover:
- cleaning and sanitising
practices to avoid
contamination of food
- food storage
- handling and disposal of
garbage
- personal hygiene
- regular hand washing
- safe and hygienic
handling of food and
beverages
- safe handling and
disposal of linen and
laundry
- suitable dress and
personal protective
equipment and clothing
- use of cleaning
equipment, clothes and
materials to avoid
contamination of food
 may be:
- covered by staff training
programs
- documented in the
organisational food
safety program
- required by the national
food safety code.
Hygienic work practices
 the importance of hygienic work practices
 consequences of poor hygienic work practices for the
customer, worker, colleagues and workplace
 hygienic work practices and their purposes related to:
- personal hygiene
- food preparation and storage
- ‘ready to eat’ food items
- service of food and beverages
- linen
- cleaning and sanitising
- waste disposal
pest control
CEO Wollongong RTO 90487
Teaching Program Task 1 SITXFSA Use Hygienic Practices for food safety – SITXWHS101 Participate in safe work Practices
Learning
experiences/
Assessment
activities
Resources
Registration/
Signature
and Date
4
July 2014
Hospitality (Food and Beverage) Curriculum Framework SIT12
SITXFSA101 USE HYGIENIC PRACTICES FOR FOOD SAFETY
Element
Performance
criteria
1.2
Promptly report
unsafe practices
that breach hygiene
procedures.
Range Statement
Content: HSC Requirements and Advice
Learning
experiences/
Assessment
activities
Resources
Registration/
Signature
and Date
Unsafe practices may include:
 being asked to participate in
unhygienic work practices
 food handling practices that
may result in the
contamination of food
 ignoring the direction of:
- hygiene signage
- supervisors
- managers
 lack of:
- required hygiene signage
- training in hygiene
procedures
 outdated practices not in
keeping with current
organisational procedures
 poor personal hygiene and
cleaning practices that may
result in crosscontamination of food and
other items
 practices inconsistent with
organisational food safety
program
 seeing others using
unhygienic work practices
 use of broken or
malfunctioning
equipment.
CEO Wollongong RTO 90487
Teaching Program Task 1 SITXFSA Use Hygienic Practices for food safety – SITXWHS101 Participate in safe work Practices
5
July 2014
Hospitality (Food and Beverage) Curriculum Framework SIT12
SITXFSA101 USE HYGIENIC PRACTICES FOR FOOD SAFETY
Element
Performance
criteria
1.3
Identify food
hazards that may
affect the health and
safety of customers,
colleagues and self.
Range Statement
Content: HSC Requirements and Advice
Food hazards may include:
 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
 items, such as linen, tea
towels and towels that may
be contaminated with
human waste, such as
blood and body secretions
 use of practices not in
keeping with current
organisational activities

vermin.
Hazards impacting food safety
 food hazards that may affect the health and safety of
customers, colleagues and the worker:
- related to:
 handling food and beverages
 food contact surfaces
- including:
 personal hygiene
 personal health issues
 environmental hygiene
 work practices
 assess associated hygiene risk(s)
 use appropriate control measures to eliminate or
minimise the hazards and their associated risk(s)
 Hazard Analysis and Critical Control Points
(HACCP):
 as a method of controlling food
safety
work practices associated with the HACCP approach to
hygiene and food safety
CEO Wollongong RTO 90487
Teaching Program Task 1 SITXFSA Use Hygienic Practices for food safety – SITXWHS101 Participate in safe work Practices
Learning
experiences/
Assessment
activities
Resources
Registration/
Signature
and Date
6
July 2014
Hospitality (Food and Beverage) Curriculum Framework SIT12
SITXFSA101 USE HYGIENIC PRACTICES FOR FOOD SAFETY
Element
Performance
criteria
1.4
Remove or minimise
the hygiene hazard
and report to
appropriate person
for follow up.
Range Statement
Content: HSC Requirements and Advice
Learning
experiences/
Assessment
activities
Resources
Registration/
Signature
and Date
Reporting
 purpose and importance of reporting hygiene and
food safety- related issues
 describe what, how, when and to whom to report:
- what to report:
o food hazards and associated hygiene risks
o poor hygiene work practices
o unsafe work practices when working with
food
o personal health issues
o incidents of food contamination
- types of reports:
o formal and informal
o written
o verbal
reporting to appropriate persons
CEO Wollongong RTO 90487
Teaching Program Task 1 SITXFSA Use Hygienic Practices for food safety – SITXWHS101 Participate in safe work Practices
7
July 2014
Hospitality (Food and Beverage) Curriculum Framework SIT12
SITHXFSA101 Use Hygienic Practices for food safety
Element
Performance
criteria
Range Statement
2.1
Report any personal
health issues likely
to cause a hygiene
risk.
Health issues may relate to:
 airborne diseases
 food borne diseases
 infectious diseases.
2.2
Report incidents of
food contamination
resulting from
personal health
issues.
2.
Report
any
personal
health
issues.
Content: HSC Requirements and Advice
Learning
experiences/
Assessment
activities
Resources
Registration/
Signature
and Date
Compliance

difference between an act, regulation, code of
practice and industry/workplace standard

intent of national and state/territory food safety
laws, standards and codes relevant to hygienic
work practices and food safety:
- Food Act 2003 (NSW) (as amended)
- Food Regulation 2010 (NSW) (as
amended)
- Australia New Zealand Food Standards
(ANZFS) Code (‘the Code’)
- ramifications of failure to observe
 role of the NSW Food Authority and local
government regulator in food safety
 overview of food safety program for the hospitality
workplace including reasons for, essential
components and basic content
 workplace policy and procedures related to
hygiene, food safety and cleaning and the
ramifications of failure to observe
 responsibilities of the food safety supervisor and
food handler according to food safety laws,
standards and codes
Apply workplace policy and procedures and regulatory
requirements for food safety to a workplace and
specific job role in the hospitality industry and integrate
into daily work activities
CEO Wollongong RTO 90487
Teaching Program Task 1 SITXFSA Use Hygienic Practices for food safety – SITXWHS101 Participate in safe work Practices
8
July 2014
Hospitality (Food and Beverage) Curriculum Framework SIT12
SITHXFSA101 Use Hygienic Practices for food safety
Element
Performance
criteria
Range Statement
Content: HSC Requirements and Advice
Learning
experiences/
Assessment
activities
Resources
Registration/
Signature
and Date
2.3
Cease participation
in food handling
activities where a
health issue may
cause food
contamination.
CEO Wollongong RTO 90487
Teaching Program Task 1 SITXFSA Use Hygienic Practices for food safety – SITXWHS101 Participate in safe work Practices
9
July 2014
Hospitality (Food and Beverage) Curriculum Framework SIT12
SITXFSA Us Hygienic practices for food safety
Element
3. Prevent
food
contamination
Performance
criteria
3.1
Maintain clean
clothes, wear
required personal
protective clothing
and only use
organisationapproved bandages
and dressings.
3.2
Prevent food
contamination from
clothing and other
items worn.
Content: HSC Requirements and
Advice
Range Statement
Learning
experiences/
Assessment
activities
Resources
Registration/
Signature
and Date
Food contamination and food borne illness


Other items worn may include:
 bandages
 hair accessories
 jewellery
 watches.
signs of damaged, deteriorated, spoiled or
out-of-date food
meaning of contaminant, contamination,
cross-contamination and potentially
hazardous food

causes of contamination:
- common types of contaminants:
 physical
 chemical
 microbiological
- common food allergens
conditions conducive to food spoilage and
contamination
3.3
Prevent
unnecessary direct
contact with ready
to eat food.
CEO Wollongong RTO 90487
Teaching Program Task 1 SITXFSA Use Hygienic Practices for food safety – SITXWHS101 Participate in safe work Practices
10
July 2014
Hospitality (Food and Beverage) Curriculum Framework SIT12
SITXFSA Us Hygienic practices for food safety
Element
Performance
criteria
3.4
Avoid unhygienic
personal contact
with food or food
contact surfaces.
Content: HSC Requirements and
Advice
Range Statement
Unhygienic personal contact
may involve:
 transferring micro-organisms
by:
 blowing nose
 coughing
 drinking
 eating
 scratching skin and hair
 sneezing
 spitting
 touching wounds
 transmitting tobacco products
by smoking.
Food contact surfaces may
include:
 chopping boards
 containers
 cooking utensils
 crockery
 cutlery
 glassware
 pots and pans
 sinks
 workbenches.




Learning
experiences/
Assessment
activities
Resources
Registration/
Signature
and Date
food allergies:
common symptoms of food allergies
emergency response to allergic reactions,
including anaphylaxis
important consideration in the selection of
foods to be handled and consumed
 meaning of food-borne illness (‘food
poisoning’)

causes of food-borne illness (‘food
poisoning’):
bacterial, bacterial toxins and viral contamination
of food through:
 cross-contamination
 incorrect storage and food handling
 naturally poisonous foods

bacterial, bacterial toxins and viral
contaminants of food:
 bacterial:
- camphylobacter
- scherichia coli (E. coli)
- listeria
- salmonella
 toxins:
- bacillus cereus
- clostridium botulinum
- clostridium perfringens
staphylococcus aureus
 viral:
- hepatitis A
- rotavirus
CEO Wollongong RTO 90487
Teaching Program Task 1 SITXFSA Use Hygienic Practices for food safety – SITXWHS101 Participate in safe work Practices
11
July 2014
Hospitality (Food and Beverage) Curriculum Framework SIT12
SITXFSA Us Hygienic practices for food safety
Element
Performance
criteria
Content: HSC Requirements and
Advice
Range Statement
Learning
experiences/
Assessment
activities
Resources
Registration/
Signature
and Date
and the associated food-borne illness(es)
and its symptoms and examples of high-risk
foods
3.5
Avoid unhygienic
cleaning practices
that may cause
food-borne
illnesses.
Unhygienic cleaning
practices may involve:
 cleaning food contact
surfaces with linen, tea towels
and towels that may be
contaminated with human
waste:
- blood
- body secretions
- faeces
 using dirty:
- cleaning cloths
- tea towels
spreading bacteria from bathroom
or bedroom areas to mini-bar or
kitchen areas in an
accommodation facility.

hygienic work practices to minimise
and/or prevent contamination and
illness:
food handler
workplace procedures

Hazard Analysis and Critical Control
Points (HACCP):
 as a method of controlling food
safety
 work practices associated with the
HACCP approach to hygiene and
food safety
CEO Wollongong RTO 90487
Teaching Program Task 1 SITXFSA Use Hygienic Practices for food safety – SITXWHS101 Participate in safe work Practices
12
July 2014
Hospitality (Food and Beverage) Curriculum Framework SIT12
SITXFSA101 Use Hygienic practices for food safety
Element
Performance
criteria
4.1
Wash hands at
appropriate times
and follow hand
washing procedures
consistently
4. Prevent
cross
contamination
by washing
hands.
4.2
Wash hands using
appropriate
facilities.
Content: HSC Requirements and
Advice
Range Statement
Wash hands at appropriate
times might include:
 before commencing or
recommencing work with food
 immediately after:
- handling raw food
- smoking, coughing, sneezing,
blowing the nose, eating,
drinking, and touching the
hair, scalp or any wound
using the toilet.
Appropriate facilities for hand
washing may include:
 designated hand washing
sink
 liquid soap
 single use towels


Learning
experiences/
Assessment
activities
Resources
Registration/
Signature
and Date
hand washing, including when it needs to
occur (frequency), facilities needed and
procedure
propose hygienic work practices for various job
roles and responsibilities within the hospitality
industry
CEO Wollongong RTO 90487
Teaching Program Task 1 SITXFSA Use Hygienic Practices for food safety – SITXWHS101 Participate in safe work Practices
13
July 2014
Hospitality (Food and Beverage) Curriculum Framework SIT12
SITXWHS101 - Participate in safe work practices
Element
Performance
criteria
1.1
Follow
organisational
health and safety
procedures.
1. Work
safely.
Range Statement
Health and safety
procedures may cover:
 consultation
 emergencies
 handling chemicals and
hazardous substances
 hazard identification and
reporting
 incident and accident
reporting
 safe work practices.
Content: HSC Requirements and
Advice
Learning
experiences/
Assessment activities
Resources
Registration/
Signature
and Date
Work health and safety (WHS)
• meaning of health, safety and security
• implications of the cost of workplace injury:
– human
– social
– economic
– organisational
• acknowledge that WHS is everyone’s
responsibility in the workplace and the implications
of this responsibility
• concept of ‘participation’ and ‘consultation’ in
relation to WHS
• primary role/function of key bodies involved in
WHS:
– WorkCover NSW
– Safe Work Australia
– local councils
– unions
– professional associations
• identify internal and external sources of
workplace WHS information
• importance of acting within the level of
authority/scope of responsibility in relation to WHS
in the workplace:
– taking initiative
– problem-solving
– decision-making
CEO Wollongong RTO 90487
Teaching Program Task 1 SITXFSA Use Hygienic Practices for food safety – SITXWHS101 Participate in safe work Practices
14
July 2014
Hospitality (Food and Beverage) Curriculum Framework SIT12
SITXWHS101 - Participate in safe work practices
Element
Performance
criteria
1.2
Incorporate safe
work practices into
all workplace
activities.
Learning
experiences/
Assessment activities
Resources
Registration/
Signature
and Date
Safe work practices and procedures
Safe work practices may include:


-





CEO Wollongong RTO 90487
Content: HSC Requirements and
Advice
Range Statement

clearing hazards from
immediate work area
following the direction of:
safety signage
supervisors
managers
handling chemicals, poisons
and dangerous materials
safely
safe work procedures and practices and their
purposes:
-
WHS induction training
-
selection, use and maintenance of PPE

operating beverage
dispensing systems, taking
account of the dangers
associated with inert gases

taking short breaks away from
stressful situations involving
difficult colleagues and
customers
using:
equipment designed to
assist with or replace
manual handling
ergonomically sound
furniture and
workstations
personal protective
equipment and clothing
safe manual handling
techniques for shifting
heavy items
safe posture and
movements, including
sitting, standing and
bending
working with knives and
hot equipment to avoid
injury.

manual handling techniques:
when working individually, in pairs and with a
team:
o
moving, lifting, carrying and placing items
down
o
working with tools and equipment
o
bending and twisting
o
mechanical aids/lifting equipment
o
undertaking repetitious tasks
legal weight limits
-
ergonomics and posture:
correct placement of equipment
sitting and standing positions
task rotation
use of adjustable furniture
-
hazardous substances:
-
safety data sheet (SDS)
-
working with:

electricity

liquid petroleum gas (LPG)

inert gases
-
housekeeping:

clean-up procedures

waste disposal

consideration of WHS and the
environment




taking designated breaks and
rotating tasks
adherence to work instructions, workplace policy
and standard operating procedures (SOPs)
correct handling, application, labelling, transport
and storage
tools and equipment:

appropriate selection, correct use, regular
maintenance and correct storage

electrical tagging
importance of safe work procedures and practices
propose safe work procedures and practices for a workplace
and individual job role within the hospitality industry
Teaching Program Task 1 SITXFSA Use Hygienic Practices for food safety – SITXWHS101 Participate in safe work Practices
15
July 2014
Hospitality (Food and Beverage) Curriculum Framework SIT12
SITXWHS101 - Participate in safe work practices
Element
Performance
criteria
1.3
Follow safety
directions of
supervisors,
managers and
workplace safety
warning signs.
1.4
Use personal
protective
equipment and
clothing.
Range Statement
Content: HSC Requirements and
Advice
Learning
experiences/
Assessment activities
Resources
Registration/
Signature
and Date
WHS compliance
• difference between an act, regulation, code of practice
and industry/workplace standard
• purpose and intent of WHS legislation and codes of
practice and their application to the hospitality industry/
workplace and a specific job role:
WHS legislation:

Work Health and Safety Act 2011
(NSW) (as amended)

Work Health and Safety Regulation
2011 (NSW) (as amended)
codes of practice related to:

dangerous goods and substances

manual handling

risk management

WHS consultation
• WHS rights, duties and responsibilities of the person
conducting a business or undertaking (PCBU), officer
and worker
• ramifications of failure to observe (non-compliance)
WHS workplace policy and procedures and legislative
requirements
• safety signs, symbols and barricades used in the
hospitality industry and their use in the workplace:
legislative requirements
meaning of colour and shape
placement and positioning
• hospitality industry and workplace requirements for
monitoring and reporting in relation to workplace safety
• describe how, when and to whom to report:
types:

formal/informal

written

verbal
reporting to appropriate persons
• purpose and importance of monitoring and reporting
• apply workplace policy and protocols and regulatory
requirements when recording and reporting in relation to
WHS
CEO Wollongong RTO 90487
Teaching Program Task 1 SITXFSA Use Hygienic Practices for food safety – SITXWHS101 Participate in safe work Practices
16
July 2014
Hospitality (Food and Beverage) Curriculum Framework SIT12
SITXWHS101 - Participate in safe work practices
Element
Performance
criteria
1.5
Promptly report
unsafe work
practices, issues
and breaches of
health, safety and
security procedures.
Range Statement
Issues and breaches of
health, safety and security
procedures may involve:
 being asked to
participate in unsafe
work practices
 failing to replace unsafe
damaged property or
fittings
 ignoring the direction of:
- safety signage
- supervisors
- managers
 lack of:
- required safety signage
- training in health and
safety procedures
- training in safe work
practices
 seeing others using
unsafe work practices
 using broken or
malfunctioning
equipment.
Content: HSC Requirements and
Advice
Learning
experiences/
Assessment activities
Resources
Registration/
Signature
and Date
Risk management
• difference between a hazard and a risk
• risk management and its application in the
hospitality workplace:
– hazard identification:
 potential hazards to self, colleagues,
customers and others typical to the
industry
 range of hazards:
o biological
o human factors (self and others)
o manual handling
o materials
o tools and equipment
o work environment
o work processes and practices
o working with electricity and gas
– risk assessment
– risk control (hierarchy):
 eliminate the risk
 minimise the risk:
o substitution
o modification
o isolation
o engineering control
 other controls:
o administration
o safe work practices
o personal protective equipment
(PPE)

monitor and review
CEO Wollongong RTO 90487
Teaching Program Task 1 SITXFSA Use Hygienic Practices for food safety – SITXWHS101 Participate in safe work Practices
17
July 2014
Hospitality (Food and Beverage) Curriculum Framework SIT12
SITXWHS101 - Participate in safe work practices
Element
Performance
criteria
1.6
Identify
and remove hazards
from immediate
workplace area and
report all workplace
hazards as they
arise.
Range Statement
Content: HSC Requirements and
Advice
Learning
experiences/
Assessment activities
Resources
Registration/
Signature
and Date
Workplace may include:
 any tourism, travel,
hospitality or event
environment, such as:
- heritage venues
- holiday parks and
resorts
- hotels, motels
- clubs
- event, meeting and
exhibition venues
- restaurants
- retail outlets
- retail travel
agencies
- office environment
for tour operators,
event organisers,
tour wholesalers
 any location where a
tour is delivered, for
example:
- onboard a coach or
cruise vessel
- a tourist precinct
where walking tours
are operated
- in a national park.
CEO Wollongong RTO 90487
Teaching Program Task 1 SITXFSA Use Hygienic Practices for food safety – SITXWHS101 Participate in safe work Practices
18
July 2014
Hospitality (Food and Beverage) Curriculum Framework SIT12
SITXWHS101 - Participate in safe work practices
Element
Performance
criteria
2.1
Recognise
emergency and
potential emergency
situations.
2. Follow
procedures
for
emergency
situations.
Range Statement
Emergency situations may
include:
 accidents
 bomb threats
 natural events, e.g.
earthquakes, floods,
electrical storms
 chemical leak or spill
 fires
 illness
 irrational customers
 power failure
 suspicious behaviour of
staff or other people in
the workplace
 robberies or armed holdups.
Content: HSC Requirements and
Advice
Learning
experiences/
Assessment activities
Resources
Registration/
Signature
and Date
Incidents, accidents and emergencies
• difference between an incident, accident and
emergency
• a range of incidents, accidents and emergencies
common to the hospitality industry
• distinguish between a manageable first aid
situation and an emergency situation
• range of potential injuries common to the
hospitality workplace, their cause(s) and basic first
aid for these injuries
• strategies to reduce workplace accidents, injury
and impairment
• procedures for responding to incidents, accidents
and emergencies:
- emergency situations
- seeking assistance
- emergency contact numbers
- emergency signals, alarms and exits:
 location
 use
- procedures to follow:
 notification
 workplace policy and procedures:
o evacuation
o security
 reporting
– basic process of fighting a fire
– use of firefighting equipment:
 fire blanket
 fire extinguishers
– role of personnel in an emergency
– first aid:
 basic principles
 personnel responsible
• apply workplace policy and protocols and
regulatory requirements when recording and
reporting in relation to incidents, accidents and
emergencies
CEO Wollongong RTO 90487
Teaching Program Task 1 SITXFSA Use Hygienic Practices for food safety – SITXWHS101 Participate in safe work Practices
19
July 2014
Hospitality (Food and Beverage) Curriculum Framework SIT12
SITXWHS101 - Participate in safe work practices
Element
Performance
criteria
2.2
Follow
organisational
security and
emergency
procedures.
2.3
Seek assistance
from colleagues or
authorities.
2.4
Complete
emergency incident
reports accurately,
following
organisational
procedures.
Range Statement
Security and emergency
procedures may cover:
 evacuation of staff and
customers
- security
management of:
- cash
- documents
- equipment
- keys
- people.
Content: HSC Requirements and
Advice
Learning
experiences/
Assessment activities
Resources
Registration/
Signature
and Date
Security
• potential breaches in security in a hospitality
workplace
• workplace security policy and procedures in
relation to:
- cash
- documents
- equipment
- keys/access pass
- people:
 staff
 customers
 others
- records
- stock/supplies
- workplace/building:
 secure areas
 general access areas
• strategies to deal with breaches in security
• reporting breaches in security to appropriate
personnel
CEO Wollongong RTO 90487
Teaching Program Task 1 SITXFSA Use Hygienic Practices for food safety – SITXWHS101 Participate in safe work Practices
20
July 2014
Hospitality (Food and Beverage) Curriculum Framework SIT12
SITXWHS101 - Participate in safe work practices
Element
Performance
criteria
3.1
Participate in work
health and safety
management
practices developed
by the organisation
to ensure a safe
workplace.
3. Participate
in
organisational
work health
and safety
practices.
Range Statement
Participation in work
health and safety
management practices
may involve:
 participating in:
- consultation
- hazard identification
- work health and safety
induction training
- safe work practice
training
 suggesting inclusions for
work health and safety
policies and procedures.
Content: HSC Requirements and
Advice
Learning
experiences/
Assessment activities
Resources
Registration/
Signature
and Date
WHS consultation and participation
 opportunities for workers to provide input
into WHS consultation and participation
processes:
- WHS audit
- formal and informal discussion
- WHS inspection
- meeting
- training
 requirements (including
election/formation) of a health and safety
committee or health and safety
representative (HSR) and their role and
responsibilities in the workplace
 role and responsibilities of relevant
personnel in WHS consultation and
participation:
- PCBU
- manager/supervisor/team leader
- self
- other workers
- union
 importance of identifying and reporting:
- WHS issues and concerns
- workplace hazards
- unsafe work practices
- breaches of health, safety and
security
and examples of each for the hospitality
industry and workplace
CEO Wollongong RTO 90487
Teaching Program Task 1 SITXFSA Use Hygienic Practices for food safety – SITXWHS101 Participate in safe work Practices
21
July 2014
Hospitality (Food and Beverage) Curriculum Framework SIT12
SITXWHS101 - Participate in safe work practices
Element
Performance
criteria
3.2
Actively participate
in the work health
and safety
consultation
processes.
Range Statement
Content: HSC Requirements and
Advice
Learning
experiences/
Assessment activities
Resources
Registration/
Signature
and Date
Consultation processes
may involve:
a diary, whiteboard or
suggestion box used by staff
to report issues of concern
reports to formal work health
and safety representatives
and committee members
agendas, minutes and action
plans
notes
discussions with supervisors
and managers during the
course of each business day
involve work health and
safety discussions
workshops to specifically
address work health and
safety issues
that invite staff feedback on
work health and safety
issues.
3.3
Report
work health and
safety issues and
concerns as they
arise.
CEO Wollongong RTO 90487
Teaching Program Task 1 SITXFSA Use Hygienic Practices for food safety – SITXWHS101 Participate in safe work Practices
22
July 2014