Unit Descriptor

This unit of competency describes the skills and knowledge required for basic food safety practices including personal hygiene, conduct when working in a food service environment, basic pest control requirements and basic food disposal requirements

It describes the most basic level of competence required by any person in any industry who directly handles food

Application of the Unit

This unit supports the implementation of national and state food safety legislation and regulations and is based on the national Food Safety Guideline Competency Standards

Contains the following documents

• New Assessment Criteria and Definitions (in MS Word Format)

• New Evidence Document  (in MS Word Format)

• Instructor Workbook/Guide (in MS Word Format)

• Learner Workbook (in MS Word Format)

• Learner Guide  (in MS Word Format)

• New Improved Session Plan (in MS Word Format)

• PowerPoint presentation

• Assessment Matrix (Mapping Document)

For more information please contact us on sarah@rtomaterials.com.au