1.
1.
Purpose
The Catering Assistant (CAT) program
has been designed to provide people with the skills needed to prepare food in
support of RFS activities.
The program provides people with the basic skills and
knowledge required to follow relevant food hygiene procedures while assisting
with catering activities.
1.
2.
Target Group
The program is targeted at members of the RFS interested in preparing food to support RFS activities.
2.
3.
Entry
Requirements
Before commencing training or
assessment a person must:
·
· Have sufficient literacy and
numeracy skills to be able to read and interpret food safety guidelines, and
have sufficient communication skills to deal with their “customers”.
·
· Participants may also need to obtain
Bush Fire Support (BFS) certification if they intend to operate in the vicinity
of the fireground.
3.
4.
Units of
Competency
There are no units of competency specified. The program is
based on the Foodsafe Food Handler Training Program developed by the Australian
Institute of Environmental Health.
4.
5.
Prerequisites
& Co-requisites
There are no prerequisites or co-requisites for this program.
5.
6.
Recognition of
Prior Learning (RPL) Arrangements
Recognition of Prior Learning (RPL) arrangements are as
follows:
·
· Prior to commencing the program,
each applicant should be advised of, and should consider the possibility of
gaining certification through RPL.
·
· Persons may be granted RPL if they
have completed equivalent training and assessment within the last three years
or can demonstrate the required knowledge and skill.
·
· The CAT program is always delivered
by an external provider. RPL may also be granted using their RPL procedures if
they differ from the above.
DRAFT DOCUMENT
6.
7.
Training
Arrangements
The CAT program is always outsourced
to an external provider. It normally consists of a short workshop, covering the
following content:
·
· Need for hygiene
o
oRisk of food poisoning
o
oWhere germs come from
·
· Personal hygiene
o
oHand washing – when and how
o
oHand care – nails, cuts and wounds
o
oUse of gloves, utensils, etc. to
handle food
o
oJewellery and hats
o
oUnhygienic body habits
o
oCoughing and sneezing
o
oSmoking and eating
o
oGeneral appearance.
·
· Food Handling and storage
o
oHigh risk foods
o
oFood and moisture
o
oTime (for germs) to multiply
o
oWarmth (avoiding the 5C to 60C
danger zone)
o
oHow germs spread
o
oDelivery (record time, check temp,
etc.)
o
oHandling food
o
oEquipment (colour coding, etc.
o
oStorage of food (dry foods, hot
& cold foods)
o
oThawing food
7.
8.
Shelf life and
Recent Experience Requirements
· · Shelf life: the qualification has an indefinite shelf life, however, challenge testing and/or refresher training may be required if the qualification has not been used for more than three years or there is evidence that current performance is not to the needed standard.
· · Recent experience requirement: No requirements are specified, but it is recommended that competencies be practiced at least once a year, or more often with less experienced personnel.
8.
9.
Consultation and
Validation
Learning and assessment strategies have been prepared:
·
· With reference to the relevant
available reference materials, regulations and standards.
·
· In consultation with focus groups
from relevant trainers, assessors and end users.
Note
This
program is always outsourced so “Deliverer Requirements”, “Resources for
Delivery” and “Consultation and Validation” are not specified in this L&A
Strategy.
*
* * *
* * *
1.
1.
Purpose
The Catering Crew leader (CCL)
program has been designed to provide people with the skills needed to
coordinate a crew preparing food in support of RFS activities.
The program provides people with the
skills and knowledge required to follow food hygiene procedures that comply
with National Food Safety Guideline Standards.
2.
2.
Target Group
The program is targeted at members of the RFS with CAT certification and interested in coordinating a crew preparing food to support RFS activities.
3.
3.
Entry
Requirements
Before commencing training or
assessment a person must:
·
· Have sufficient literacy and
numeracy skills to be able to read and interpret food safety guidelines, and
have sufficient communication skills to deal with their “customers”.
·
· Have Bush Firefighter (BF) or Bush
Fire Support (BFS) certification and have completed the Map Reading
component of RFS Advanced Firefighter Technical (AFT) training.
·
· Have either Leadership and Team
Skills (LDR) or Crew Leader (CL) certification, or have sat through RFS CL
theory training.
4.
4.
Units of Competency
The following units of competency are aligned with this
program:
|
National Code |
Title of Unit of Competency |
Comments |
|
THHGHS01B |
Follow workplace hygiene procedures |
Covered by the CCL program |
5.
5.
Prerequisites
& Co-requisites
There are no prerequisites or co-requisites for this program.
6.
6.
Recognition of
Prior Learning (RPL) Arrangements
Recognition of Prior Learning (RPL) arrangements are as
follows:
·
· Prior to commencing the program,
each applicant should be advised of, and should consider the possibility of
gaining certification through RPL.
·
· Persons may be granted RPL if they
have completed equivalent training and assessment within the last three years
or can demonstrate the required knowledge and skill.
·
· The CCL program is always delivered
by an external provider. RPL may also be granted using their RPL procedures if
they differ from the above.
DRAFT DOCUMENT
7.
7.
Training Arrangements
The CAT program is always outsourced
to an external provider. It normally consists of a one-day workshop.
The training content for the unit Follow workplace
hygiene procedures shall include the following
topics of underpinning knowledge and skills:
·
· Knowledge of factors which
contribute to workplace hygiene problems
·
· General hazards in the handling of
food, linen and laundry and garbage, including major causes of contamination
and cross-infection
·
· Sources of and reasons for food
poisoning
·
· Overview of relevant State
legislation in relation to food handling, personal and general hygiene
·
· Typical hygiene control procedures
in the hospitality industry
- - Safe
and hygienic handling of food and beverage
- - Regular
hand washing
- - Correct
food storage
- - Appropriate
and clean clothing
- - Avoidance
of cross-contamination
- - Safe
handling disposal of linen and laundry
- - Appropriate
handling and disposal of garbage
- - Cleaning
and sanitising procedures
- - Personal
hygiene
- - Bacterial
and other contamination arising from poor handling of food
- - Inappropriate
storage of foods, including:
- -Storage at incorrect temperatures
- -Foods left uncovered
- -Poor personal hygiene practices
- - Poor
work practices, relating to:
- -Cleaning
- -Housekeeping
- -Food handling
- -Vermin
- -Airborne dust
- -Cross-contamination through cleaning
inappropriate cleaning practices.
The training content for the unit Follow workplace
hygiene procedures shall include the following applied knowledge and
skills:
·
· Following hygiene procedures
-
- Following workplace hygiene procedures in accordance
with enterprise standards and legal requirements
-
- Handling and
storing all items according to enterprise requirements and legal obligations
·
· Identifying and preventing hygiene
risks
-
- Identifying
potential hygiene risks promptly
-
- Taking
action to minimize or remove the risk within the scope of individual
responsibility and in accordance with enterprise and legal requirements
-
- Reporting
hygiene risks beyond the control of individual staff members immediately to the
appropriate person for follow up
DRAFT DOCUMENT
8.
8.
Shelf life and
Recent Experience Requirements
· · Shelf life: the qualification has an indefinite shelf life, however, challenge testing and/or refresher training may be required if the qualification has not been used for more than three years or there is evidence that current performance is not to the needed standard.
· · Recent experience requirement: No requirements are specified, but it is recommended that competencies be practiced at least once a year, or more often with less experienced personnel.
9.
9.
Consultation and
Validation
Learning and assessment strategies have been prepared:
·
· With reference to the relevant
available reference materials, regulations and standards.
·
· In consultation with focus groups
from relevant trainers, assessors and end users.
Notes:
o
o This program is always outsourced so
“Deliverer Requirements”, “Resources for Delivery” and “Consultation and
Validation” are not specified in this L&A Strategy.
o
o While not mandatory, Catering Crew
Leaders are also encouraged to have a Workcover approved first aid certificate
(e.g. RFS SFA certification).
*
* * *
* * *
The Catering Officer (CAO) program
has not yet been fully discussed, agreed and approved within the RFS. However,
it is expected to be delivered by external providers and to cover the following
subject matter, (underpinned by general leadership and incident control system
(ICS) training):
· · Preparing a food safety plan for typical RFS catering operations.
· · Menu preparation - nutrition and special dietary requirements.
· · Safe transport, holding and storage of food.
The target group is expected to be experienced Catering Crew Leaders. Entry requirements are expected to be as follows: