HLTFSE001

Application

This unit describes the skills and knowledge required to comply with personal hygiene, maintain food safety, contribute to cleanliness of food handling areas and dispose of food.

This unit applies to food services workers who work 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, storing and disposing of food and beverages
  • 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.