PREREQUISITE UNIT

COMPETENCY FIELD

UNIT SECTOR

Nil 

Health and safety

Tourism and hospitality

ELEMENTS

Elements describe the essential outcomes

PERFORMANCE CRITERIA

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Work within a business environment that minimises risks from COVID-19

1. Maintain distancing between self and other staff, where possible, according to workplace procedures.

2. Ensure current mandated social distance between customers is observed.

3. Use signs and space marking to assist customers to comply with social distancing. 

4. Limit customer and staff contact where possible through discouraging congregation and ensuring clear pathways between customers. 

5. Avoid physical contact with colleagues and customers when undertaking tasks and giving and receiving products and articles.

6. Use touchless solutions for customer transactions where possible, and minimise contact with other persons and personal possessions. 

7. Record names and contact details of customers, who do not demonstrate use of the COVID Safe App.

8. Provide accurate information about current COVID-19 protocols and control measures to colleagues and customers as required.

9. Communicate courteously with customers and other staff to promote a culture of shared responsibility for the safety of all.

2. Protect self and others from infection risks.

1. Select and use personal protective equipment (PPE) including gloves and masks as appropriate to the task and in accordance with workplace procedures. 

2. Remove PPE correctly and wash hands using soap and water or an alcohol-based hand sanitiser immediately afterwards.

3. Dispose of gloves and masks correctly after use in correct receptacle.

4. Follow COVID-19 hand washing procedures prior to, during and after completing tasks and dealing with individual customers.

5. Wash hands or use sanitisers after touching surfaces that have an infection risk.

6. Follow personal hygiene procedures including avoiding touching face.

7. Follow correct procedures for sneezing and coughing protocols.

8. Wash clothes and uniforms frequently, and remove immediately and wash if correct physical distance from others has not been maintained or if someone has coughed or sneezed nearby.

3. Follow infection control procedures

1. Prevent contamination of products by following safe infection control practices and procedures.

2. Implement procedures for handling equipment that prevents skin and mucous membrane exposures, contamination of clothing or uniforms, and transfer of viruses.

3. Handle and dispose of waste safely in designated bins according to infection control regulations, standards and guidelines. 

4. Handle, transport and process linen, according to workplace procedures to avoid and control spread of infection.

5. Use disposable and single use items as appropriate according to workplace procedures, and dispose of safely.

6. Manage food-related situations by washing hands thoroughly before and after preparing and serving food, takeaway meals and beverages, and handling and storing stock and consumables. 

7. Where applicable, wash and disinfect food and beverage service equipment and serviceware at correct temperature according to manufacturer’s instructions.

4. Implement cleaning procedures 

1. Select and use appropriate procedures, products and equipment for cleaning and disinfecting work surfaces and equipment prior to, during and after service or interactions with customers.

2. Routinely clean surfaces in workplace and maintain common areas in a safe and uncluttered manner enabling social distancing between customers and staff.

3. Clean high-touch surfaces and equipment frequently and thoroughly and between each transaction with customers. 

4. Deep clean and sanitise all surfaces and equipment thoroughly according to established workplace schedule. 

5. Use correct cleaning products and disinfectants for specific surfaces to disinfect and render the virus inactivate.

5. Manage infection control risks

1. Identify infection control hazards associated with own job role and work environment. 

2. Respond to hazards according to own areas of responsibility.

3. Identify and respond to situations where additional precautions may be required.

4. Document and report activities and tasks that may put colleagues and customers at risk of infection from COVID-19.

5. Identify and report situations where COVID-19 safe guidelines have been breached.

6. Respond to risks and breaches according to workplace procedures and in according with own role and responsibility.

7. Encourage colleagues to report infection risks, and to improve infection prevention and control procedures.

8. Contribute to review of work procedures to improve infection prevention and risk management.

6. Follow procedures for COVID-19 symptoms

1. Identify typical symptoms and ill effects of COVID-10 infection.

2. Monitor own health in relation to COVID-19 symptoms.

3. Do not attend work if ill or experiencing any COVID-19 symptoms.

4. Self-isolate and advise employer if experiencing symptoms, awaiting testing results, or if diagnosed with COVID-19.

7. Comply with legislation, regulations and guidelines

1. Access current and relevant information on government and health authority permissions and restrictions related to COVID-19.

2. Identify and work according to own areas of responsibility in relation to COVID-19 guidelines and protocols.

3. Identify and comply with relevant legislation and government regulations.

4. Identify and act on ramifications and required actions related to failure to observe regulatory requirements, procedures and guidelines.

UNIT MAPPING INFORMATION

No equivalent unit.

LINKS

Nil 

TITLE

Assessment Requirements for

COVSAF001

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:

• integrate the use of predetermined health, safety and security policies, procedures and safe work practices into day-to-day work functions across one, three-hour work, training or assessment period that includes:

  • maintaining correct social distancing according to current state and territory guidelines

  • correctly following workplace procedures for personal protection and infection control to minimise risk of COVID-19 infection, before, during and after customer service or work period, including:

    • use of PPE

    • handwashing procedures

    • respiratory hygiene and cough and sneeze protocols

    • safe use of materials and equipment

• selecting, preparing, using and storing cleaning and disinfection equipment and products for:

  • equipment

  • work surfaces

  • work environment

• sequencing cleaning and disinfection procedures for effective decontamination of surfaces and equipment

• disposing of linen and waste

• identifying and responding to risks.

KNOWLEDGE EVIDENCE

Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:

• sources of information on accurate and current information on COVID-19 and related legislation, regulations and guidelines:

  • government websites

  • industry associations 

  • media

• basic aspects of current legislative and regulatory requirements and guidelines related to COVID-19 that affect the operation of the business: 

  • state or territory restrictions related to COVID-19 and stages of relaxation of rules

  • relevant state or territory and local legislation relevant to own job role:

    • Occupational Health and Safety (OHS) or Work Health and Safety (WHS)

    • food safety 

  • worker responsibility to ensure safety of self, other workers and other people in the workplace

  • ramifications of failure to observe legislation and workplace policies and procedures

• characteristics of SARS-CoV-2 (COVID19) 

  • nature of novel corona viruses

  • growth and transmission rates of corona viruses

  • symptoms and effects 

  • half-life of virus on different surfaces, aerosols

  • transmission routes of COVID-19 and relationship to customer service:

    • direct contact

    • droplets (coughing and sneezing)

    • airborne

    • work surfaces

    • equipment

• current industry and workplace procedures relevant to job role and operating under the COVID-19 pandemic:

  • social distancing (1.5 metres between persons, one person per 4 square metres in seating arrangements)

  • hand washing and use of sanitiser

  • personal hygiene practices

  • personal and protective equipment (PPE)

  • cleaning

  • testing

  • tracking

• touchless and electronic transaction solutions:

  • ticketing, identification, check-in

  • payment for goods and services

  • automatic ordering and pick-up for food and services

  • other travel and hospitality amenities

• infection control procedures relevant to workplace environment and to own job role:

  • contamination risks

  • equipment and work surface design, cleaning and disinfecting

  • handling and disposal of equipment

  • laundry procedures

  • waste disposal

• workplace infection control procedures:

  • cleaning sequence and schedule

  • preparation and use of cleaning chemicals

  • treatment procedures

ASSESSMENT CONDITIONS

Assessment must be demonstrated in a tourism or hospitality environment; this can be:

• an industry workplace or 

• a simulated workplace set up for the purpose of skills assessment, that provide services to members of the public.

Assessment must ensure access to:

• relevant documentation: 

  • workplace policies and procedures specific to safety procedures for COVID-19

  • current standards and guidelines for managing COVID-19

  • current regulatory documents and codes of practice distributed by the state or territory government health regulator

• workplace policies and procedures for safe work practices:

  • infection control

  • hazard identification, reporting and risk assessment

  • incident and infection reporting

  • working safely with equipment, materials and hazardous surfaces.

• clients in numbers permitted by current stage of COVID-19 control and restrictions

• equipment including:

  • hand washing facilities:

    • basin

    • hot and cold running water

    • liquid soap

    • single use towels or hand dryer

  • disinfectants, cleaning materials and hand sanitisers

  • touchless equipment for customer transactions

  • single-use and disposable equipment and items

Assessors must satisfy the Standards for Registered Training Organisations’ requirements for assessors.

LINKS

Companion Volume Implementation Guide