HLTFSE001 — Follow basic food safety practices

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What an assessment for HLTFSE001 must cover

48 assessable components: 3 elements (14 performance criteria), 4 performance evidence and 30 knowledge evidence requirements. An audit-defensible tool maps every question and task back to these — that mapping is the coverage matrix Auditori generates alongside the assessment.

Elements & performance criteria

1 Comply with personal hygiene standards as required by the food safety program

1.1Follow personal hygiene procedures
1.2Report health conditions and/or illness and follow organisation procedures for continuing participation in food services
1.3Follow organisation requirements for wearing bandages and dressings
1.4Wear appropriate clothing, personal protective clothing and footwear and maintain cleanliness to avoid contamination
1.5Follow hand washing procedures and use required facilities

2 Contribute to the cleanliness of food handling areas according to the food safety program

2.1Maintain the workplace in a clean and tidy order to meet workplace requirements
2.2Comply with workplace measures to prevent pests entering food premises
2.3Identify and report indicators of pest presence

3 Follow food safety program

3.1Handle and store food according to the food safety program
3.2Store, use and dispose of single use items appropriately to avoid damage and contamination
3.3Keep food for disposal separate and follow procedures for food disposal
3.4Identify and report processes and practices which are not consistent with the food safety program
3.5Take corrective action within level of responsibility
3.6Report any corrective action to supervisor and according to legislative and organisation documentation requirements

Performance evidence

identified at least 4 appropriate times for hand washing and followed correct hand washing procedures
cleaned and tidied work areas at least 2 times to avoid contamination and pests
identified at least 2 food items for disposal and followed food disposal procedures
identified, corrected and reported at least 2 processes or practices that were not consistent with food safety program

Knowledge evidence

food safety program and procedures and consequences of not following these procedures
current national, state or territory food safety laws, standards and codes, including: meaning of contaminant, contamination and potentially hazardous foods as defined by the current code
current national, state or territory food safety laws, standards and codes, including: hygiene actions that must be adhered to by businesses to avoid food-borne illnesses
current national, state or territory food safety laws, standards and codes, including: employee responsibility to participate in hygienic practices
current national, state or territory food safety laws, standards and codes, including: reasons for food safety programs and what they must contain
current national, state or territory food safety laws, standards and codes, including: role of local government regulators
current national, state or territory food safety laws, standards and codes, including: basic aspects of hazard analysis and critical control points (HACCP) method of controlling food safety
food hazards and major causes of food contamination and food-borne illnesses, including: airborne dust
food hazards and major causes of food contamination and food-borne illnesses, including: colleagues without appropriate training or understanding of good hygiene practices, policies and procedures
food hazards and major causes of food contamination and food-borne illnesses, including: contaminated food
food hazards and major causes of food contamination and food-borne illnesses, including: contaminated garbage
food hazards and major causes of food contamination and food-borne illnesses, including: dirty equipment and utensils
food hazards and major causes of food contamination and food-borne illnesses, including: equipment not working correctly, including fridge and temperature probes
food hazards and major causes of food contamination and food-borne illnesses, including: items, including linen, tea towels and towels that may be contaminated with human waste, including blood and body secretions
food hazards and major causes of food contamination and food-borne illnesses, including: not following organisation procedures
food hazards and major causes of food contamination and food-borne illnesses, including: vermin
sources and effects of microbiological contamination of food
personal hygiene requirements, including: appropriate bandages and dressings to be used when undertaking food handling
personal hygiene requirements, including: clothing and footwear requirements for working in and/or moving between food handling areas
personal hygiene requirements, including: reporting of illness
personal hygiene requirements, including: restrictions on wearing of jewellery and other adornments, such as nail polish
personal hygiene requirements, including: personal clothing maintenance, laundering and storage requirements
workplace hygiene hazards when handling food and food contact surfaces, including: pest containment requirements
workplace hygiene hazards when handling food and food contact surfaces, including: responsibilities for maintaining the work area in a clean and tidy state
workplace hygiene hazards when handling food and food contact surfaces, including: suitable standard for materials, equipment and utensils used in the food handling area
workplace hygiene hazards when handling food and food contact surfaces, including: use and storage of cleaning equipment
workplace hygiene hazards when handling food and food contact surfaces, including: food disposal requirements
workplace hygiene hazards when handling food and food contact surfaces, including: waste collection, recycling and handling procedures
minimum hand washing occasions: before commencing or recommencing work with food
minimum hand washing occasions: immediately after handling raw food, smoking, coughing, sneezing, blowing the nose, eating, drinking, touching the hair, scalp or any wound, and using the toilet

Unit content sourced from training.gov.au — © Commonwealth of Australia, licensed under CC BY 4.0. Auditori is not affiliated with the Department of Employment and Workplace Relations.

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Real, unedited Auditori output (RIIHAN201E shown), branded for a sample RTO:

Questions about assessing HLTFSE001

What does an assessment tool for HLTFSE001 need to cover?

To satisfy the Principles of Assessment and Rules of Evidence, an assessment for HLTFSE001 needs to address all 48 unit components: 3 elements with 14 performance criteria, 4 performance evidence requirements, 30 knowledge evidence requirements, and the foundation skills. A coverage matrix mapping each question and task to these components is what an auditor looks for.

How does Auditori generate an assessment tool for HLTFSE001?

Auditori pulls the current release of HLTFSE001 from training.gov.au and generates a complete package: candidate assessment, assessor guide with model answers and observation criteria, and a coverage matrix mapping every component. A suitably qualified person then reviews and approves the draft in a built-in workflow — consistent with ASQA's guidance on AI use in VET — before export as branded PDF and editable Word.

Is the first assessment tool really free?

Yes. Every new account includes one free credit — enough to generate the complete assessment tool for HLTFSE001 — with no card and no subscription required. After that it's pay-as-you-go per unit.

Can I check my existing HLTFSE001 assessment instead of generating a new one?

Yes — upload your existing assessment or learner guide and Auditori maps it against every element, performance criterion, PE and KE of HLTFSE001, showing exactly what's covered and what's missing. Mapping costs a quarter of a credit.

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