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SITXFSA006 — Participate in safe food handling practices

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What an assessment for SITXFSA006 must cover

83 assessable components: 6 elements (24 performance criteria), 3 performance evidence and 52 knowledge evidence requirements, plus 4 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 and use relevant information from organisational food safety program.
  • 1.2Follow policies and procedures in food safety program.
  • 1.3Control food hazards at critical control points.
  • 1.4Complete food safety monitoring processes and complete documents as required.
  • 1.5Identify and report non-conforming practices.
  • 1.6Take corrective actions within scope of job responsibility for incidents where food hazards are identified.

2 Store food safely.

  • 2.1Select food storage conditions for specific food type.
  • 2.2Store food in environmental conditions that protect against contamination and maximise freshness, quality and appearance.
  • 2.3Store food at controlled temperatures and ensure that frozen items remain frozen during storage.
  • 2.4Ensure food is stored to avoid cross-contamination of ingredients.

3 Prepare food safely.

  • 3.1Use cooling and heating processes that support microbiological safety of food.
  • 3.2Monitor food temperature during preparation using required temperature measuring device to achieve microbiological safety.
  • 3.3Ensure safety of food prepared, served and sold to customers.
  • 3.4Prepare food to meet customer requirements, including actions to address allergen requests by customers.

4 Provide safe single use items.

  • 4.1Store, display and provide single use items so they are protected from damage and contamination.
  • 4.2Follow instructions for items intended for single use.

5 Maintain a clean environment.

  • 5.1Clean and sanitise equipment, surfaces and utensils.
  • 5.2Use appropriate containers and prevent accumulation of garbage and recycled matter.
  • 5.3Identify and report cleaning, sanitising and maintenance requirements.
  • 5.4Dispose of, or report damaged or unsafe eating, drinking or food handling utensils.
  • 5.5Take measures within scope of responsibility to ensure food handling areas are free from animals and pests and report incidents of animal or pest infestation.

6 Dispose of food safely.

  • 6.1Mark and separate from other foodstuffs any food identified for disposal until disposal is complete.
  • 6.2Dispose of food promptly to avoid cross-contamination.
  • 6.3Use appropriate documentation to record disposed food items.

Performance evidence

  • use safe food handling practices including the correct methods of controlling food hazards at each of the following critical control points: receiving, storing, preparing, processing, displaying, serving, packaging, transporting, disposing
  • follow procedures to calibrate temperature probe to ensure accuracy
  • follow procedures to report incidents of food contamination.

Knowledge evidence

  • key features of commonwealth, state or territory and local food safety compliance requirements as they impact workers at an operational level:
  • 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
  • meaning of contaminant, contamination and potentially hazardous foods as defined by the Australia New Zealand Food Standards Code
  • ramifications of failure to observe food safety law and organisational policies and procedures
  • hazard analysis and critical control points (HACCP) or other food safety system principles, procedures and processes as they apply to particular operations and different food types:
  • critical control points for the specific food production system and the predetermined methods of control, especially time and temperature controls used in the receiving, storing, preparing, processing, displaying, serving, packaging, transporting and disposing of food
  • main types of safety hazards and contamination
  • conditions for development of microbiological contamination
  • cross contamination of food allergens
  • environmental conditions and temperature controls, for storage
  • temperature danger zone and the two-hour and four-hour rule
  • temperature control for cooling and storing of processed food
  • contents of organisational food safety program, including procedures, associated requirements, and monitoring documents
  • food safety monitoring techniques:
  • bacterial swabs and counts
  • checking and recording that food is stored in appropriate timeframes
  • chemical tests
  • monitoring and recording food temperatures using a temperature measuring device accurate to plus or minus one degree Celsius
  • monitoring and recording temperature of cold and hot storage equipment
  • visually examining food for quality
  • methods to ensure the safety of food served and sold to customers:
  • packaging control: 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
  • safe food handling practices for the following different food types:
  • dairy
  • dry goods
  • eggs including raw egg foods
  • frozen goods
  • fruit and vegetables
  • meat and poultry
  • fin-fish and shellfish
  • operating procedures for temperature probe:
  • calibration
  • correct use
  • cleaning methods
  • identifying faults
  • choice and application of cleaning, sanitising and pest control equipment and materials following manufacturers advice
  • cleaning, sanitising and maintenance requirements relevant to food preparation and storage:
  • cleaning: dirt, food waste, grease, pest waste removal
  • sanitising: eating and drinking utensils, food contact surfaces
  • maintenance: minor faults
  • high risk customer groups:
  • children or babies
  • pregnant women
  • aged persons
  • people with immune deficiencies
  • people with allergies
  • people with medical conditions.

Foundation skills

  • Reading skills to:: read and interpret food safety programs, policies, procedures and flow charts that identify critical control points.
  • Writing skills to:: complete documentation for monitoring food safety.
  • Numeracy skills to:: calibrate and use a temperature probe and calculate timings.
  • Planning and organising skills to:: coordinate different food handling tasks to take account of food safety issues.

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 SITXFSA006

What does an assessment tool for SITXFSA006 need to cover?

To satisfy the Principles of Assessment and Rules of Evidence, an assessment for SITXFSA006 needs to address all 83 unit components: 6 elements with 24 performance criteria, 3 performance evidence requirements, 52 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 SITXFSA006?

Auditori pulls the current release of SITXFSA006 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 SITXFSA006 — with no card and no subscription required. After that it's pay-as-you-go per unit.

Can I check my existing SITXFSA006 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 SITXFSA006, showing exactly what's covered and what's missing. Mapping costs a quarter of a credit.

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