Hospitality (Food and Beverage) Curriculum Framework SIT12
Program: 6
Units of Competency:
Code
Title
Core/Elective
SITXFSA201
Participate in safe food handling practices
Elective
HSC Indicative
Hours
15
Prerequisite Units
nil
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 ( name of F/W ) course.
This program is designed to be delivered in an integrated approach with other units of competency as a part of the HSC (Food & Beverage) 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 & Beverage } 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
CEO Wollongong RTO 90487
Teaching Program SITXFSA201 Participate in safe food handling Practices


Learning
Problem Solving


Communication
Technology


1
July 2014
Hospitality (Food and Beverage) Curriculum Framework SIT12
HSC requirements and advice – key terms and concepts: SITXFSA201 Participate in safe food handling practices


Required Skills
Communication skills to report food safety hazards
Literacy skills to:
 Read and interpret food safety program, including policies,
procedures and flow charts that identify critical control
points
 Complete documentation for monitoring food safety
 Numeracy skills to calibrate and use a temperature probe and
calculate timings
 Problem-solving skills to identify and respond to routine food safety
issues
 Planning and organising skills to coordinate a range of different
food handling tasks to take account of food safety issues
 Self-management skill to take responsibility for food safety at an
operational level.

Required Knowledge
Key feature of federal, state or territory and local food safety compliance
requirements as they impact workers at an operational level, including:
 Contents of national codes and standards that underpin
regulatory requirements
 Reasons for food safety regulations and inspection regimes
 Consequences of failure to observe food safety policies and
procedures
 Meaning of contaminant, contamination and potentially
hazardous foods as defined by the Code
 HACCP or other food safety, system principles, procedures and
processes as they apply to particular operations and different food types,
including:
 Main types of safety hazards and contamination
 conditions for development of microbiological contamination
 environmental conditions, including temperature controls, for
storage
 temperature danger zone and the two hour and four hour rule
 contents of organisational food safety program, especially procedures
and monitoring documents
 equipment operating procedures, especially how to calibrate, use and
clean a temperature probe and how to identify faults
 choice and application of cleaning, sanitising and pest control equipment
and materials
 high risk customers groups, such as:
 children or babies
 pregnant women
 aged persons
 people with immune deficiencies or allergies
Key Terms & Concepts

H
CEO Wollongong RTO 90487
Teaching Program SITXFSA201 Participate in safe food handling Practices
2
July 2014
Hospitality (Food and Beverage) Curriculum Framework SIT12
HSC requirements and advice – key terms and concepts: SITHFAB206 Serve Food and Beverage
Required Skills








communication skills including active listening and open and
closed probe questioning to:

interact with customers and team members in a
polite and friendly manner

determine customer preferences and provide food
and beverage service tailored to the customer’s
requirements
critical thinking skills to evaluate the placement of furniture
and organise it for optimum service efficiency
literacy skills to:

read and comprehend food and beverage menus
and organisational procedures

record customer orders and write clear and precise
notes on special requests
numeracy skills to calculate customer accounts
planning and organising skills to select and prepare
equipment and set up the dining area in advance of the
service period
problem-solving skills to recognise any delays in food service
and rectify to the customers satisfaction
teamwork skills to provide operational information to
colleagues
technology skills to use organisational ordering systems and
equipment
CEO Wollongong RTO 90487
Teaching Program SITXFSA201 Participate in safe food handling Practices
Required Knowledge




for food and beverage outlets and
the organisation in particular,
features of:

work flow structure for food
and beverage service

ordering systems and
procedures

workflow between kitchen
and front of house areas

service procedures

end of shift procedures
techniques for:

carrying and placing plates
containing meals

clearing and carrying
multiple used plates and
other serviceware
key features of food and beverage
items on the menus
correct and environmentally sound
disposal methods for food and
beverage waste including
recyclable glass and plastic bottles
and containers
Key terms and concepts











A la carte
Beverage
Cover
Customers
Dining
End of service
Food
Orders
Serve
Service
Set-up
3
July 2014
Hospitality (Food and Beverage) Curriculum Framework SIT12
SITXFSA201 Participate in safe food handling practices
Element
Performanc
e criteria
Range Statement
CEO Wollongong RTO 90487
Teaching Program SITXFSA201 Participate in safe food handling Practices
Content: HSC Requirements and
Advice
Learning
experiences/
Assessment
activities
Resources
Registration/
Signature
and Date
4
July 2014
Hospitality (Food and Beverage) Curriculum Framework SIT12
SITXFSA201 Participate in safe food handling practices
Element
Performanc
e criteria
Range Statement
1.1 access and
use relevant
information
from
organisational
food safety
program
1 follow
food
safety
CEO Wollongong RTO 90487
progra
Teaching Program SITXFSA201 Participate in safe food handling Practices
m
Content: HSC Requirements and
Advice
Safe food handling work practices
 The importance of safe work
practices when handling food
 An understanding that food safety
needs to be considered from
“paddock to plate”
 Safe work practices and their
purposes when handling food
during:
Storage
Preparation
Display
Service
Disposal
Compliance for food businesses and
food handlers
 Businesses involved in the
preparation and service of food are
required to:
 Provide notification of the
operation of a food
business
 Nominate a food safety
supervisor
 Implement a food safety
program
 Allow inspections of food
and premises

Intent and purpose of national and
state/territory food safety laws,
standards and codes relevant to
food safety for workplaces and
workers within the hospitality
industry:
 Food Act 2003 (NSW) (as
amended)
 Food regulation 2010 (as
Food Safety Program
 reasons for a food safety program
in the hospitality industry
Learning
experiences/
Assessment
activities
Resources
Registration/
Signature
and Date
5
July 2014
Hospitality (Food and Beverage) Curriculum Framework SIT12
SITXFSA201 Participate in safe food handling practices
Element
Performanc
e criteria
Range Statement
Content: HSC Requirements and
Advice



CEO Wollongong RTO 90487
Teaching Program SITXFSA201 Participate in safe food handling Practices
Learning
experiences/
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activities
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and Date
Amended)
 Food Amendment
(Food Safety
Surperviosrs) Act 2009
(NSW) (as amended)
 Australia New Zealand
Food Standards
(ANZFS) code (the
‘Code’)
Role of the NSW food authority in
food safety
Local government food safety
regulations and inspections
regimes
Legislative and regulatory
requirements:
Impact on workers at
operational level
Responsibilities of the
owner,
manager/supervisor/te
am leader, kitchen
staff and other staff
Ramifications of failure
to observe
6
July 2014
Hospitality (Food and Beverage) Curriculum Framework SIT12
SITXFSA201 Participate in safe food handling practices
Element
Performanc
e criteria
1.2 follow
Policies and
procedures in
food safety
program
Range Statement
Policies and procedures may relate
to:
 cleaning and sanitation
 hazards:
 control methods for
each critical control
point
 corrective actions
 systematic monitoring
of hazard controls and
record keeping
 equipment maintenance
 food:
 receiving
 storage
 preparation
 display
 service
 disposal
 personal considerations:
 dress
 hygiene
 protective equipment
and clothing
 pest control
 record maintenance
 training
CEO Wollongong RTO 90487
Teaching Program SITXFSA201 Participate in safe food handling Practices
Content: HSC Requirements and
Advice
Learning
experiences/
Assessment
activities
Resources
Registration/
Signature
and Date
Workplace policy and procedures for
food safety
 workplace policy and procedures
related to food safety:
 purchasing, delivery and
storage of food
 preparation of food and
beverages
 cooking, cooling and
heating food
 displaying or holding food
 service of food and
beverages

consequences of failure to observe
workplace food safety policy and
procedures
 monitoring, reporting and
recording related food safety
7
July 2014
Hospitality (Food and Beverage) Curriculum Framework SIT12
SITXFSA201 Participate in safe food handling practices
Element
Performanc
e criteria
1.3 control
food hazards
at critical
control points
CEO Wollongong RTO 90487
Range Statement
Food hazards may be:
 actual or potential
 chemical
 insects or vermin
 microbiological:
 bacteria
 natural poisons
 moulds
 yeast
 physical:
 broken glass
 metal
 foreign objects
 process-related where
food is vulnerable to
contamination:
 displayed food
 need for food
to be touched
by hand

rethermalisation
or defrosting

process
involving
temperatures
that promote
rapid growth
of microorganisms
Critical control points are specific
steps where control of food hazards is
essential to maintain the safety and
suitability of the food, including:
 receiving
 storing

Teaching Program SITXFSA201 Participate in safe food handling Practices
Content: HSC Requirements and
Advice
Hazards Analysis and Critical Control
Points (HACCP)
 definition of HACCP
 key principles of HACCP
hazard analysis
determine critical control
points (CCPs)
establish critical limits of
CCPs
monitoring
taking corrective actions
verification
documentation/keeping
records

high-risk and potentially
hazardous foods

food hazards that may affect
the health and safety of
customers, colleagues and
the worker:
 actual and potential
 types:
 biological
 chemical
 physical
 causes of contamination
 critical control points where there is
a high risk to food spoilage and
contamination (food safety):
 purchasing and taking delivery
of food stock
 food and beverage preparation
 cooking or processing of food
 cooling and reheating of food
 holding or displaying food
 packaging food

Learning
experiences/
Assessment
activities
Resources
Registration/
Signature
and Date
8
July 2014
Hospitality (Food and Beverage) Curriculum Framework SIT12
SITXFSA201 Participate in safe food handling practices
Element
Performanc
e criteria
Range Statement







1.4 complete
food safety
monitoring
processes and
complete
documents as
required
preparing
processing
displaying
serving
packaging
transporting
disposing
Food Safety monitoring may involve:
 bacterial swabs and counts
 checking and recording that
food is stored in appropriate
timeframes
 chemical tests
 monitoring and recording
temperatures using a
temperature measuring device
accurate to plus or minus 1
degree Celsius
 monitoring and recording
temperature of cold and hot
storage equipment
 visual examination of food for
quality review
1.5 Identify
and report
nonconforming
practices
CEO Wollongong RTO 90487
Teaching Program SITXFSA201 Participate in safe food handling Practices
Content: HSC Requirements and
Advice
Learning
experiences/
Assessment
activities
Resources
Registration/
Signature
and Date
 transporting food
 service of food and beverages
 disposal of food

implementing HACCP through
operational policy and procedures

apply HACCP practices for food safety
to a workplace in the hospitality
industry and integrate into daily work
activities
Preparation, storage and service
 stock rotation as it relates to food
safety
 time and temperature controls:
 to ensure microbiological safety
 temperature danger zone
 ‘two hour’ and ‘four hour’ rule
 appropriate temperatures at
various stages;

storage

production

heating and cooling

display

service
 temperature probe:
 calibration
 use
 cleaning
Preparation, storage and service
 identifying faults
 monitoring
9
July 2014
Hospitality (Food and Beverage) Curriculum Framework SIT12
SITXFSA201 Participate in safe food handling practices
Element
Performanc
e criteria
1.6 take
corrective
actions within
scope of job
responsibility
for incidents
where food
hazards are
not controlled
Content: HSC Requirements and
Advice
Range Statement
Incidents may include:
 customer complaints
 existence of pests and vermin
 food not under temperature
control
 food poisoning
 misuse of single use items
spoilt or contaminated food
 stocks of out-of-date foodstuffs
 unclean equipment
Learning
experiences/
Assessment
activities
Resources
Registration/
Signature
and Date
Safe food handling work practices
 vulnerable customer groups with a
high risk of harm from food
contamination
SITXFSA201 Participate in safe food handling practices
Performance
Element
criteria
Range Statement
CEO Wollongong RTO 90487
Teaching Program SITXFSA201 Participate in safe food handling Practices
Content: HSC Requirements and
Advice
Learning experiences/
Assessment activities
Resources
Registration/
Signature
and Date
10
July 2014
Hospitality (Food and Beverage) Curriculum Framework SIT12
SITXFSA201 Participate in safe food handling practices
Element
Performance
criteria
2.1 select food
storage
conditions for
specific food
type.
Range Statement
Food type may include:
 dairy
 dried goods
 eggs
 frozen goods
 fruit and vegetables
 meat and fish
2 Store
food
safely
Content: HSC Requirements and
Advice
Learning experiences/
Assessment activities
Resources
Registration/
Signature
and Date
Preparation, storage and service
 environmental conditions for
preparation, storage and service of food:
to protect against
contamination
to maximise freshness,
quality and
appearance
for a range of food
types:
fresh, frozen,
preserved and cooked
dry, cold and frozen
storage

optimum storage times for a range
of food types
2.2 store food
in
environmental
conditions that
protect against
contamination
and maximise
freshness,
quality and
appearance
2.3 store food
at controlled
temperatures
and ensure
that frozen
items remain
frozen during
storage
CEO Wollongong RTO 90487
Teaching Program SITXFSA201 Participate in safe food handling Practices
11
July 2014
Hospitality (Food and Beverage) Curriculum Framework SIT12
CEO Wollongong RTO 90487
Teaching Program SITXFSA201 Participate in safe food handling Practices
12
July 2014
Hospitality (Food and Beverage) Curriculum Framework SIT12
SITXFSA201 Participate in safe food handling practices
Element
3.
prepare
food
safely
Performance
criteria
Range Statement
3.1 Use
cooling and
heating
processes that
support
microbiological
safety of the
food
Content: HSC Requirements
and Advice
Learning experiences/
Assessment activities
Resources
Registration/
Signature
and Date
Commercial kitchen work
environment
hygiene and cross
contamination issues for
commercial kitchens
Importance of cleaning
services to food safety
and hygiene and the
overall quality of service
provided
Industry and workplace
standards for the
presentation of kitchen
premises
3.2 monitor
food
temperature
during
preparation
using required
temperature
measuring
device to
achieve
microbiological
safety.
CEO Wollongong RTO 90487
Teaching Program SITXFSA201 Participate in safe food handling Practices
13
July 2014
Hospitality (Food and Beverage) Curriculum Framework SIT12
SITXFSA201 Participate in safe food handling practices
Element
Performance
criteria
3.3 Ensure
safety of food
prepared,
served and
sold to
customers
under other
conditions
Range Statement
Content: HSC Requirements
and Advice
Learning experiences/
Assessment activities
Resources
Registration/
Signature
and Date
Safety of food served and sold to
customers under other conditions may
be achieved by:
 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
Food prepared, served and sold to
customers under other conditions
may relate to:
 drink dispensing
 pre-packaged food items
 self-service food
CEO Wollongong RTO 90487
Teaching Program SITXFSA201 Participate in safe food handling Practices
14
July 2014
Hospitality (Food and Beverage) Curriculum Framework SIT12
SITXFSA201 Participate in safe food handling practices
Element
4
Provide
safe
single
use
items
Performance
criteria
4.1Store,
display and
provide single
use items so
they are
protected from
damage and
contamination
Range Statement
Content: HSC Requirements
and Advice
Learning experiences/
Assessment activities
Resources
Registration/
Signature
and Date
Items intended for single use may
include:
 disposable items:
 cutlery
 crockery
 face wipes and serviettes
 individually packaged items:
 beverages
 condiments
 jams and spreads
Preparation, storage and service

storage and display of
single use items to protect
from damage and
contamination
4.2 follow
instructions for
items
intended for
single use
SITXFSA201 Participate in safe food handling practices
Element
Performance
criteria
Range Statement
CEO Wollongong RTO 90487
Teaching Program SITXFSA201 Participate in safe food handling Practices
Content: HSC Requirements and Advice
Learning
experiences/
Assessment
activities
Registration/
Resources
Signature
and Date
15
July 2014
Hospitality (Food and Beverage) Curriculum Framework SIT12
SITXFSA201 Participate in safe food handling practices
Element
Performance
criteria
5.1 clean and
sanitise
equipment,
surfaces and
utensils
5. Maintain a
clean
environment
Range Statement
Cleaning, sanitising and
maintenance may involve:
 cleaning:
 dirt
 food waste
 grease
 pest waste removal
 maintenance:
 recalibration of
measurement and
temperature
controls
 minor faults
 sanitising:
 eating and drinking
utensils
 food contact
surfaces
5.2 use
appropriate
containers and
prevent
accumulation
of garbage and
recycled
matter.
5.3 identify
and report
cleaning,
sanitising and
maintenance
requirements
CEO Wollongong RTO 90487
Teaching Program SITXFSA201 Participate in safe food handling Practices
Content: HSC Requirements and Advice
Learning
experiences/
Assessment
activities
Resources
Registration/
Signature
and Date
Support programs
 support programs for a hospitality
workplace that contribute to food safety:
approved suppliers
calibration of equipment
kitchen premises and equipment
 cleaning and sanitising
schedules
 pest control
 maintenance
 personal presentation, health and
hygiene of workers
 staff training
 waste management:

general waste

food waste

food identified for disposal

recyclables

damaged serviceware
Support programs
 workplace records and documents
16
July 2014
Hospitality (Food and Beverage) Curriculum Framework SIT12
SITXFSA201 Participate in safe food handling practices
Element
Performance
criteria
Range Statement
5.4 dispose of
or report
chipped,
broken or
cracked
eating,
drinking or
food handling
utensils
5.5 take
measures
within scope of
responsibility
to ensure food
handling areas
are free from
animals and
pests and
report
incidents of
animals or
pest infestation
CEO Wollongong RTO 90487
Teaching Program SITXFSA201 Participate in safe food handling Practices
Content: HSC Requirements and Advice
Learning
experiences/
Assessment
activities
Resources
Registration/
Signature
and Date
Clean and sanitise

recording and reporting:
infestations
losses from damaged
utensils, equipment and
serviceware
17
July 2014
Hospitality (Food and Beverage) Curriculum Framework SIT12
SITXFSA201 Participate in safe food handling practices
Element
6.
dispose
of food
safely
Performance
criteria
6.1 mark and
keep separate
from other
foodstuffs any
Food
identified for
disposal until
disposal is
complete
Range Statement
Content: HSC Requirements
and Advice
Learning experiences/
Assessment activities
Resources
Registration/
Signature
and Date
Food identified for disposal
must be held and kept separate
and either:
 clearly identified as not
safe, or suspected of not
being safe, for
consumption
 destroyed
 disposed of so that it
cannot be used for
human consumption
 returned to supplier
 subject to recall
6.2 dispose of
food promptly
to avoid cross
contamination
CEO Wollongong RTO 90487
Teaching Program SITXFSA201 Participate in safe food handling Practices
18
July 2014