SIRRFSA001 — Handle food safely in a retail environment
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What an assessment for SIRRFSA001 must cover
84 assessable components: 4 elements (21 performance criteria), 1 performance evidence and 60 knowledge evidence requirements, plus 2 foundation skills. 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 Follow food safety program.
- 1.1Access information from food safety program to ensure food handling is completed safely.
- 1.2Monitor food safety according to organisational processes and document as required.
- 1.3Control identified food safety hazards relevant to operations.
- 1.4Take corrective action within scope of job responsibility when non-compliance and food safety hazards are identified and report to relevant personnel as required.
- 1.5Record food safety information, including equipment breakdowns, according to food safety program.
2 Store and handle food safely.
- 2.1Receive and transport food supplies to appropriate storage areas promptly, safely and without damage.
- 2.2Store and display food in environmental conditions that protect against contamination and maximise freshness, quality and appearance.
- 2.3Store food at controlled temperatures and ensure that food items remain at correct temperature during storage and display.
- 2.4Use cooling and heating processes that support microbiological safety of food.
- 2.5Identify and take action to remove potentially unsafe food safety processes or situations.
- 2.6Change or sanitise food-handling implements between handling different food products to avoid cross-contamination.
- 2.7Mark and keep separate from other foodstuffs any food identified for disposal until disposal is complete.
- 2.8Dispose of food promptly to avoid cross-contamination.
3 Maintain personal hygiene standards.
- 3.1Follow hand washing procedures to minimise risk of contamination.
- 3.2Wear appropriate clothing and footwear and maintain uniform cleanliness standards.
- 3.3Secure hair and cover all open wounds to minimise risk to food safety.
- 3.4Report any health issues or illness to appropriate personnel.
4 Maintain equipment and work area.
- 4.1Clean and sanitise equipment, surfaces and utensils following organisational procedures.
- 4.2Identify and report cleaning, sanitising and maintenance requirements.
- 4.3Dispose of or report chipped, broken or cracked food handling utensils.
- 4.4Take measures within scope of responsibility to ensure food-handling areas are free from insects, pests and vermin and report incidents of animal or pest infestation.
Performance evidence
- Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and: - demonstrate safe handling of food, following organisational policies and procedures and food safety program during three work shifts, by: - using appropriate control measures to control food hazards at each of the following points: - receiving - storing - preparing - displaying - disposing - completing food safety documentation, recording and reporting - maintaining personal hygiene standards - maintaining food work area and equipment.
Knowledge evidence
- key aspects of Commonwealth, state or territory and local food safety compliance requirements as relevant to job role:
- personal hygiene
- contents of national codes and standards that underpin regulatory requirements
- reasons for food safety programs and what they must contain
- local government 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 Australia New Zealand Food Standards (ANZFS) Code (the Code)
- food handling and hygiene principles:
- organisational food safety program, its purpose and implications for own work
- own roles and responsibilities, and those of food safety personnel for food handling requirements from raw material to finished product
- techniques for minimising contamination and spoilage
- common sources and types of contamination and food safety hazards, including:
- conditions conducive to microbial growth
- known allergens associated with food handling and processing
- common types of physical, chemical and microbiological agents that can contaminate food
- conditions that can cause physical, chemical and microbiological contamination
- correct storage of food, including hot, cold, raw and cooked, and appropriate control measures
- causes of deterioration of food, contamination, cross-contamination
- procedures for identifying and reporting potential or actual sources of contamination
- food handling implements
- need for change of implements between products
- correct storage medium for serving implements
- shelf life of food products
- control measures for food hazards
- procedures for recording failures in the food safety program, including equipment breakdowns
- temperature control and the temperature danger zone
- correct temperature of storage and display units and how to maintain:
- load limits and effects of overloading
- effects of breaking temperature chain
- effects of blocking coils and air vents
- food storage requirements for:
- refrigeration
- freezers
- dry stores
- cleaning work areas:
- cleaning procedures and schedules for work areas and equipment (internal and external)
- purpose and importance of cleaning and sanitation procedures
- safe use and storage of cleaning tools, equipment and chemicals, and insecticides and pesticides
- routine maintenance for work areas and equipment
- waste collection and disposal, recycling and handling procedures
- pest control procedures
- food handling practices for:
- food segregation
- food packaging for storage
- labelling of food
- stock rotation
- optimal maintenance of storage areas:
- cleanliness and sanitation
- ventilation
- lighting
- required temperature
- free from vermin or infestation
- free from defects
- correct disposal of damaged or spoiled supplies
- known allergens associated with food ingredients, food processing and handling
- application of workplace documentation for food handling:
- organisational food safety program
- organisational policies and procedures on hygiene and sanitation practices
- food safety incident reports
- safety data sheets for cleaning and sterilising products.
Foundation skills
- Reading skills: interpret plain English documents that outline organisational policies and procedures for food safety and hygiene and sanitation practices.
- Numeracy skills: calibrate and use a temperature probe and calculate timing appropriate to the preparation of food products; follow simple dilution requirements for chemicals and cleaning products, and calculate ratios in order to make them up.
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 SIRRFSA001
What does an assessment tool for SIRRFSA001 need to cover?
To satisfy the Principles of Assessment and Rules of Evidence, an assessment for SIRRFSA001 needs to address all 84 unit components: 4 elements with 21 performance criteria, 1 performance evidence requirements, 60 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 SIRRFSA001?
Auditori pulls the current release of SIRRFSA001 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 SIRRFSA001 — with no card and no subscription required. After that it's pay-as-you-go per unit.
Can I check my existing SIRRFSA001 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 SIRRFSA001, showing exactly what's covered and what's missing. Mapping costs a quarter of a credit.
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