Developing & Implementing a Food Safety Program Assessment

International Institute of Sydney PTY LTD t/a Imperial Institute of Sydney ABN: 23 610 424 336 | RTO CODE: 41568 | CRICOS CODE: 03944E +61 272 522 525 | info@iis.edu.au | www.iis.edu.au Version: 1.1 Address: Suite 302, Level 3, 20, Macquarie Street, Paramatta, NSW 2150 1 | Page SITXFSA008 develop and implement a food safety program

International Institute of Sydney PTY LTD t/a Imperial Institute of Sydney ABN: 23 610 424 336 | RTO CODE: 41568 | CRICOS CODE: 03944E +61 272 522 525 | info@iis.edu.au | www.iis.edu.au Version: 1.1 Address: Suite 302, Level 3, 20, Macquarie Street, Paramatta, NSW 2150 2 | Page This resource is copyright. Apart from any fair dealing for the purposes of private study, research, criticism or review as permitted under the Copyright Act 1968, no part may be reproduced by any process without written permission. The information contained in this resource is, to the best of the project team’s and publisher’s knowledge true and correct. Every effort has been made to ensure its accuracy, but the project team and publisher do not accept responsibility for any loss, injury or damage arising from such information.

International Institute of Sydney PTY LTD t/a Imperial Institute of Sydney ABN: 23 610 424 336 | RTO CODE: 41568 | CRICOS CODE: 03944E +61 272 522 525 | info@iis.edu.au | www.iis.edu.au Version: 1.1 Address: Suite 302, Level 3, 20, Macquarie Street, Paramatta, NSW 2150 3 | Page Contents Introduction 4 Assessment for this unit 4 Assessment Task 1: Knowledge questions 5 Information for students 5 Questions 6 Assessment Task 1: Checklist 28 Assessment Task 2: Project Portfolio 30 Information for students 30 Activities 31 Assessment Task 2: Checklist 39 Final results record 41

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International Institute of Sydney PTY LTD t/a Imperial Institute of Sydney ABN: 23 610 424 336 | RTO CODE: 41568 | CRICOS CODE: 03944E +61 272 522 525 | info@iis.edu.au | www.iis.edu.au Version: 1.1 Address: Suite 302, Level 3, 20, Macquarie Street, Paramatta, NSW 2150 4 | Page Introduction Welcome to the Student Assessment Tasks for SITXFSA008 Develop and implement a food safety program . These tasks have been designed to help you demonstrate the skills and knowledge that you have learnt during your course. Please ensure that you read the instructions provided with these tasks carefully. You should also follow the advice provided in the Student User Guide . The Student User Guide provides important information for you relating to completing assessment successfully. Assessment for this unit For you to be assessed as competent, you must successfully complete two assessment tasks:  Assessment Task 1: Knowledge questions – You must answer all questions correctly.  Assessment Task 2: Project Portfolio – You must complete a range of tasks in the Project Portfolio. Kitchen time required You will require time in the kitchen to complete Assessment Task 2. You will find more information about the requirements for training/commercial kitchens in the Student User Guide .

International Institute of Sydney PTY LTD t/a Imperial Institute of Sydney ABN: 23 610 424 336 | RTO CODE: 41568 | CRICOS CODE: 03944E +61 272 522 525 | info@iis.edu.au | www.iis.edu.au Version: 1.1 Address: Suite 302, Level 3, 20, Macquarie Street, Paramatta, NSW 2150 5 | Page Assessment Task 1: Knowledge questions Information for students Knowledge questions are designed to help you demonstrate the knowledge which you have acquired during the learning phase of this unit. Ensure that you:  review the advice to students regarding answering knowledge questions in the Student User Guide  comply with the due date for assessment which your assessor will provide  adhere with your RTO’s submission guidelines  answer all questions completely and correctly  submit work which is original and, where necessary, properly referenced  submit a completed cover sheet with your work  avoid sharing your answers with other students. Assessment information Information about how you should complete this assessment can be found in Appendix A of the Student User Guide . Refer to the appendix for information on:  where this task should be completed  the maximum time allowed for completing this assessment task  whether or not this task is open-book. Note : You must complete and submit an assessment cover sheet with your work. A template is provided in Appendix B of the Student User Guide. However, if your RTO has provided you with an assessment cover sheet, please ensure that you use that. i

International Institute of Sydney PTY LTD t/a Imperial Institute of Sydney ABN: 23 610 424 336 | RTO CODE: 41568 | CRICOS CODE: 03944E +61 272 522 525 | info@iis.edu.au | www.iis.edu.au Version: 1.1 Address: Suite 302, Level 3, 20, Macquarie Street, Paramatta, NSW 2150 6 | Page Questions Provide answers to all of the questions below. 1. When creating a food safety program what are the 12 steps? Make sure you include the 7 principles as part of your answer. There are 12 steps to making a food safety program, which are:  Perform a Hazard Analysis: Do a "Hazard Analysis" to figure out what risks there might be to food safety in the place where food is processed or handled.  Identify the Critical Control Points (CCPs): Find the points in the food production process where risks may be averted, eliminated, or lowered to acceptable levels. CCPs are an abbreviation for "critical control point."  Set Critical Limits: For each important control point, decide what the upper and lower limits are.  Make Plans for Monitoring: Make plans for monitoring each important control point to make sure it stays within the limits.  Develop Corrective Actions: Make a plan for what to do when data from monitoring show that a key control point is outside of the limits that have been set.  Develop Verification Procedures: Make ways to check how well the food safety program is working.  Make plans for keeping records and writing them down: Make rules for keeping track of all the parts of the food safety program.  Make a HACCP Team: Form a team that will be in charge of putting the food safety program into action and running it.  Training: Teach everyone on the staff about the food safety program and what their specific roles are in making it work.  Standard Operating Procedures (SOPs): Make and use SOPs for all the procedures that have to do with food safety.  Set up a Recall Plan: Make and use a plan for recalling items that could be dangerous.  Frequent Reviews: Make sure the food safety program is effective and up-to-date by evaluating it often. Based on HACCP, a food safety program should follow these 7 rules:  Check for possible dangers.  Find the important control points (CCPs)  Set crucial limitations  Set up rules for keeping an eye on things

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International Institute of Sydney PTY LTD t/a Imperial Institute of Sydney ABN: 23 610 424 336 | RTO CODE: 41568 | CRICOS CODE: 03944E +61 272 522 525 | info@iis.edu.au | www.iis.edu.au Version: 1.1 Address: Suite 302, Level 3, 20, Macquarie Street, Paramatta, NSW 2150 7 | Page  Implement remedial measures  Create verification processes  Make ways to keep records and write things down. 2. List six of the basic requirements that need to be included in a food safety plan. Here are six important parts of a food safety plan that must be included:  Good Manufacturing Practices (GMPs): This means making rules and procedures for keeping a clean and hygienic facility, teaching employees about hygiene, giving them the right protective gear and making sure that raw materials and finished products are handled and stored correctly.  HACCP stands for Hazard Analysis and Critical Control Points. A HACCP-based method is used to find, evaluate, and control food safety risks at different stages of manufacturing and processing.  Allergen Control: To control allergens, you need to know what allergens are in food and put in place procedures to prevent cross-contamination, such as keeping equipment, utensils, and storage places separate.  Traceability: Along the supply chain, it is important to have ways to track down raw materials, finished goods, and packaging materials.  Recall Plan: If there is a concern about the safety of food, it is important to have a plan in place for a recall. This plan should include how to notify regulatory agencies and consumers, as well as how to remove and get rid of contaminated items.  Monitoring and Verification: The food safety strategy should be monitored and checked often to make sure it is working and up-to-date. This could include testing products, keeping an eye on the environment, and other ways to make sure that important control points are being properly regulated. 3. It is important to consult and communicate with stakeholders when developing a food safety program. List four methods that can be used as part of consultation. Together with stakeholders, the following four methods can be used to set up a program to make sure food is safe:  Surveys: Surveys can be used to find out what customers, workers, and suppliers think and to get their feedback. These surveys can be done in person, online, or over the phone, depending on the type of stakeholder group and what they prefer.  Focus groups: Focus groups can be used to get a small group of people together to talk about food safety concerns and offer ideas for how to solve them. This strategy could be especially helpful for figuring out how people feel about the safety of food and where to make changes.  Interviews: Stakeholders who have special skills or information that is important to the food safety program may be asked to talk with the program's staff. For example, an interview could

International Institute of Sydney PTY LTD t/a Imperial Institute of Sydney ABN: 23 610 424 336 | RTO CODE: 41568 | CRICOS CODE: 03944E +61 272 522 525 | info@iis.edu.au | www.iis.edu.au Version: 1.1 Address: Suite 302, Level 3, 20, Macquarie Street, Paramatta, NSW 2150 8 | Page be done with a food safety consultant to learn about the best ways to design a program or with a supplier to find out how they handle food safety hazards.  Workshops: Workshops can be used to bring together people from different groups to talk about problems with food safety and find solutions. This strategy could be especially helpful for finding goals that everyone wants and getting everyone to agree on them. 4. Write down which stakeholders are responsible for which activities during the development of a food safety plan.  Department heads  Food safety team  Procurement team Create or update the food safety program. Review and monitor the program. Take any corrective actions required. Verify the program by conducing audits and third part consultation. Assist health inspectors during inspections. Handle food safety complaints. Identify training requirements. Organise training if needed. Hold food safety meetings. Continually improve the food safety program. Maintain records. Responsible to ensure that the food safety program is created and maintained. They receive progress and update reports from the team on the ground. Keep an up-to-date record of the suppliers and ensure that all suppliers comply with food standards and have a food safety program. Their role also consists of mitigating risk and evaluating the risks and quality of products received. They may have an approved supplier list and an unqualified supplier record for suppliers that breach quality expectations such as contamination, damage or outside of temperature safe zones.

International Institute of Sydney PTY LTD t/a Imperial Institute of Sydney ABN: 23 610 424 336 | RTO CODE: 41568 | CRICOS CODE: 03944E +61 272 522 525 | info@iis.edu.au | www.iis.edu.au Version: 1.1 Address: Suite 302, Level 3, 20, Macquarie Street, Paramatta, NSW 2150 9 | Page Answer: Department heads:  Develop or change the food safety program in their own departments.  Find out what training their employees need and make sure that training happens.  Hold food safety meetings with your staff to talk about food safety problems and new information.  Improve their department's food safety program all the time.  Keep track of what their department does to make sure food is safe. Food safety team:  Make the program for food safety and keep an eye on it.  Take any corrective steps that are needed to make sure the program is being followed.  Validate the program by having it audited and talking to people outside of it.  Help public health inspectors when they do their checks.  Talk about concerns about the safety of food.  Improve the food safety program all the time.  Keep records of what you do to make sure food is safe. Procurement team:  Keep an up-to-date list of your suppliers and make sure they all follow food safety rules and have a food safety program.  Cut down on the risks of buying raw materials and finished products.  Check to see how dangerous the items are and how good they are.  Keep a list of authorized suppliers and a record of suppliers who don't meet quality standards, such as those who introduce contamination, cause damage, or work outside of the temperature ranges that are allowed.  Send any complaints or concerns about suppliers to the food safety team so they can be dealt with.

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International Institute of Sydney PTY LTD t/a Imperial Institute of Sydney ABN: 23 610 424 336 | RTO CODE: 41568 | CRICOS CODE: 03944E +61 272 522 525 | info@iis.edu.au | www.iis.edu.au Version: 1.1 Address: Suite 302, Level 3, 20, Macquarie Street, Paramatta, NSW 2150 10 | Page 5. Briefly summarise the food safety codes that support regulatory requirements. Food safety code Summary Purchasing and receiving food Processes to make sure that food comes from licensed suppliers and is of a good enough quality, such as checking for broken packaging, keeping an eye on the temperature while in transit, and storing it properly once it arrives. Food storage Recommendations for the right way to store food include how to control the temperature and humidity, where to store the food, and how to make sure that the oldest food is eaten first. Food processing including: thawing frozen food, preparing food, cooking food, cooling and freezing food, and reheating prepared food Food preparation steps include taking frozen food out of the freezer, preparing it, cooking it, chilling and freezing it, and reheating already-prepared food. This rule makes sure that food is handled safely at all stages of processing to prevent contamination and diseases that spread through food. Serving and displaying food Rules for safe food service include keeping food at the right temperature, keeping it from getting dirty while it's being served, and keeping the staff clean. Packaging and transporting food How to pack and carry food so that it doesn't get contaminated and stays at the right temperature while traveling. This includes the requirements for packing materials and the temperature limits for shipping. Cleaning and sanitising Includes methods for cleaning and sanitizing equipment and surfaces to stop dangerous microorganisms from growing and spreading. Recording temperatures Food is kept and served at safe temperatures by keeping track of and recording the temperatures at different stages of processing and storage.

International Institute of Sydney PTY LTD t/a Imperial Institute of Sydney ABN: 23 610 424 336 | RTO CODE: 41568 | CRICOS CODE: 03944E +61 272 522 525 | info@iis.edu.au | www.iis.edu.au Version: 1.1 Address: Suite 302, Level 3, 20, Macquarie Street, Paramatta, NSW 2150 11 | Page Food safety code Summary Time control Keeping track of how long food can be stored, prepared, and served so that dangerous microorganisms don't grow and food stays safe. Pest control Pests can be stopped and kept under control by doing regular inspections, keeping an eye out for them, and using the right pest management techniques to keep food from getting contaminated. Waste disposal Recommendations for how to safely and cleanly get rid of food waste so that it doesn't get contaminated and so that insects don't move in. Personal hygiene Food handlers have to follow rules about their own hygiene, like wearing the right protective gear, washing their hands often, and staying away from food when they are sick. Maintenance Recommendations for maintaining and fixing equipment and buildings to make sure they are in good shape and don't put food safety at risk. Food recalls Processes for recalling food items when there is a safety concern, such as finding the affected products, letting consumers know, and getting rid of the recalled items in the right way. 6. Briefly explain the food safety standard 3.2.2 and how it supports regulatory requirements. The Australia-New Zealand Food Standards Code has a rule about food safety called "Food Safety Procedures and General Requirements," or "Food Safety Standard 3.2.2." This standard sets the minimum criteria for food safety that all food businesses in Australia and New Zealand must meet to make sure their products are safe and good for people to eat.

International Institute of Sydney PTY LTD t/a Imperial Institute of Sydney ABN: 23 610 424 336 | RTO CODE: 41568 | CRICOS CODE: 03944E +61 272 522 525 | info@iis.edu.au | www.iis.edu.au Version: 1.1 Address: Suite 302, Level 3, 20, Macquarie Street, Paramatta, NSW 2150 12 | Page The standard includes criteria for food establishments and equipment, food handling and storage, personal hygiene, and cleaning and sanitizing processes. It also sets standards for businesses that sell potentially dangerous foods, like those that need to be kept cold, to make sure that these foods are handled and stored safely. The food safety standard 3.2.2 helps meet regulatory needs by giving food businesses in Australia and New Zealand a plan for how to follow food safety laws. All food businesses are required by law to follow this standard. If they don't, they could be fined or taken to court. By setting clear rules for food safety procedures and basic criteria, this standard helps to make sure that food businesses operate in a safe and clean way, protecting customers from the dangers of foodborne diseases. 7. List three procedures and three monitoring documents used to support a food safety program. Procedures This means that there are rules about washing hands, wearing hairnets, and wearing the right clothes to avoid getting sick. This includes rules about how to keep people with common allergies from coming into contact with each other and how to label foods that contain allergens. This means coming up with a plan to find and get rid of dangerous or contaminated products from the market. Monitoring documents Temperature logs record the temperatures of food storage facilities, refrigerators, and freezers to make sure that foods are kept at safe temperatures. This document shows how often and how well equipment and surfaces are cleaned and sanitized to make sure they are clean and safe to use. Supplier verification records: These records show how suppliers were checked out, including a record of their food safety procedures, to make sure that ingredients and products come from reliable sources.

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International Institute of Sydney PTY LTD t/a Imperial Institute of Sydney ABN: 23 610 424 336 | RTO CODE: 41568 | CRICOS CODE: 03944E +61 272 522 525 | info@iis.edu.au | www.iis.edu.au Version: 1.1 Address: Suite 302, Level 3, 20, Macquarie Street, Paramatta, NSW 2150 13 | Page 8. Briefly explain the role of the local government in regard to food safety regulations and audit frequencies. Who approves your food safety program? Most of the time, a city's Environmental Health Officer is in charge of approving food safety programs (EHO). The EHO is in charge of evaluating and approving the program to make sure that it meets all laws and standards about food safety. What is the role of an Environmental Health Officer (EHO)? Environmental Health Officers (EHO) are in charge of making sure that local food safety rules are followed. Their jobs include inspecting food businesses, looking at their food safety plans, teaching and training people who work with food, and looking into foodborne disease complaints and cases. How often are audits? The risk level of the food industry affects how often audits are done. Audits may be done more often on high-risk organizations, like those that deal with potentially dangerous goods or have a history of not following the rules. Depending on the situation, audits could be done anywhere from once a week to once a year. What would happen if a customer reported a food safety breach? If a customer says that food safety rules were broken, the EHO of the local council may look into it. Depending on how bad the violation is, the EHO may issue a warning or charge a fine. What can the EHO do if the business has breached food safety laws? If a company has broken food safety rules, the EHO has several ways to make them stop. In serious cases, this could mean giving a warning, giving a fine, suspending or taking away the business's food license, or going to court. Also, the EHO may work with the organization to come up with a plan to fix the problems and stop them from happening again.

International Institute of Sydney PTY LTD t/a Imperial Institute of Sydney ABN: 23 610 424 336 | RTO CODE: 41568 | CRICOS CODE: 03944E +61 272 522 525 | info@iis.edu.au | www.iis.edu.au Version: 1.1 Address: Suite 302, Level 3, 20, Macquarie Street, Paramatta, NSW 2150 14 | Page 9. Complete the following table as stated by the Australia New Zealand Food Standards Code: Meaning of contaminant Any substance that was not added on purpose but is found in food because of how it was made, how it was processed, how it was packed, or because of other environmental conditions. Contaminants could be chemicals, microbes, or things from outside the body. Meaning of contamination Food is contaminated when it already has or gets something that makes it dangerous or unfit for human consumption. At every stage of making and processing food, contamination can happen. Potentially hazardous foods Foods that may encourage the growth of pathogenic microorganisms, like bacteria or viruses that can cause diseases that spread through food. Some foods that could be bad for you are meat, poultry, fish, dairy products, and cooked rice or pasta. To keep dangerous germs from growing on these foods, they must be handled and stored at the right temperatures. 10. Explain how the following aspects contribute to the food safety program. Include information on policies and procedures that are related. Audit Auditing is an important part of a food safety program because it finds potential risks and places where food safety measures aren't enough. Buildings, equipment, and operations should be inspected as part of regular audits. Policies and procedures for auditing may include requirements for how often, how wide, and what to do if something goes wrong. Cleaning and sanitation Proper cleaning and sanitation are important to stop harmful bacteria and other microbes from growing. Cleaning and sanitation policies and procedures can include things like schedules, methods, and products to be used, as well as requirements for training and keeping track of how well they work. Communication To make sure that everyone understands and follows food safety rules, there needs to be good communication. Communication policies and procedures may require employees to go to training often, put up signs, and write down what they say.

International Institute of Sydney PTY LTD t/a Imperial Institute of Sydney ABN: 23 610 424 336 | RTO CODE: 41568 | CRICOS CODE: 03944E +61 272 522 525 | info@iis.edu.au | www.iis.edu.au Version: 1.1 Address: Suite 302, Level 3, 20, Macquarie Street, Paramatta, NSW 2150 15 | Page Contingency management To make sure that everyone understands and follows food safety rules, there needs to be good communication. Communication policies and procedures may require employees to go to training often, put up signs, and write down what they say. Corrective actions When problems with food safety rules are found, steps must be taken to fix them. Policies and procedures for corrective actions may include requirements for finding and fixing the root cause of problems, as well as for keeping track of and keeping an eye on corrective activities. Equipment maintenance Equipment needs to be well taken care of to make sure it works right and doesn't get food contaminated. Maintenance policies and processes may include schedules for regular maintenance, inspection, and repair. Evaluation A food safety program needs to be evaluated often to make sure it works and find places where it can be improved. Policies and procedures about evaluation may call for regular audits, input from customers, and internal review methods. Critical control points (CCPs) The critical control points (CCPs) are specific points in the process of making food where risks can be dealt with or avoided. Policies and procedures about CCPs may include requirements for finding and keeping an eye on CCPs, as well as steps to take if a hazard is found. Hazards including: controls, corrective action, monitoring and record keeping Identifying and reducing possible risks is a key part of a program to keep food safe. When it comes to risks, policies and procedures may include requirements for finding possible risks, putting in place controls to avoid contamination, and keeping track of risks and controls. Personal considerations including: dress, hygiene and PPE Employees who work with food must keep themselves very clean so that they don't spread germs. Policies and procedures for personal matters may include rules about handwashing, clothing, and the use of safety gear (PPE).

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International Institute of Sydney PTY LTD t/a Imperial Institute of Sydney ABN: 23 610 424 336 | RTO CODE: 41568 | CRICOS CODE: 03944E +61 272 522 525 | info@iis.edu.au | www.iis.edu.au Version: 1.1 Address: Suite 302, Level 3, 20, Macquarie Street, Paramatta, NSW 2150 16 | Page Pest control To keep food from getting contaminated, pest control must be done well. Pest management policies and procedures may include frequent inspections, monitoring, and the use of products to get rid of pests. Record maintenance Accurate record keeping is needed to show that food safety rules are being followed and to find places where improvements could be made. Included in policies and procedures for record maintenance may be requirements for how long records need to be kept, how to document corrective actions, and audit trails. Training Training is needed to make sure that all employees understand food safety rules and follow them. All employees should get initial and ongoing training on things like personal hygiene, how to deal with allergies, and how to manage temperature.

International Institute of Sydney PTY LTD t/a Imperial Institute of Sydney ABN: 23 610 424 336 | RTO CODE: 41568 | CRICOS CODE: 03944E +61 272 522 525 | info@iis.edu.au | www.iis.edu.au Version: 1.1 Address: Suite 302, Level 3, 20, Macquarie Street, Paramatta, NSW 2150 17 | Page 11. Briefly explain how the following food safety monitoring techniques apply to the food safety program. Bacterial swabs and counts For bacterial swabs and counts, samples are taken from surfaces, equipment, or food to look for pathogenic bacteria. This method could help find places where bacteria might be hiding and give ideas for how to clean and sanitize them properly. Checking and recording that food is stored in appropriate timeframes The goal of this monitoring approach is to check and record how long food is kept at different stages of production, processing, and storage. This could help make sure that food isn't kept for too long in the "danger zone" of temperatures (between 5°C and 60°C), where dangerous germs can grow and make people sick. Chemical tests Chemical testing is a way to find out if dangerous chemicals or pollutants are in food or on surfaces. This monitoring method could help figure out where food might be at risk of getting contaminated and help come up with the best ways to clean and sanitize. Monitoring and recording food temperatures using a temperature measuring device accurate to plus or minus one degree Celsius Using a calibrated thermometer, this method of monitoring involves measuring and writing down the temperature of food on a regular basis. This could help make sure that food is kept and cooked at the right temperatures so that dangerous germs don't grow. Monitoring and recording temperature of cold and hot storage equipment As part of this method of monitoring, the temperature of cold and hot storage equipment, like refrigerators and ovens, is measured and written down regularly. This could help make sure the equipment is working right and stays at the right temperature so that harmful microorganisms don't grow. Visually examining food for quality review Food can be checked to make sure it is good quality and safe for people to eat by looking at it. This could mean looking at the food for signs of rotting or contamination, like mold, discoloration, or strange smells. Any food that is found to be dangerous or of poor quality should be taken away and thrown away in the right way.

International Institute of Sydney PTY LTD t/a Imperial Institute of Sydney ABN: 23 610 424 336 | RTO CODE: 41568 | CRICOS CODE: 03944E +61 272 522 525 | info@iis.edu.au | www.iis.edu.au Version: 1.1 Address: Suite 302, Level 3, 20, Macquarie Street, Paramatta, NSW 2150 18 | Page 12. Briefly explain the following food safety management documents. Audit reports Audit reports list the results of a food safety audit, including any noncompliance that were found and the steps that should be taken to fix them. Audit tables Audit tables are a standard way to record the results of food safety audits, such as the date of the audit, the auditor, and the areas that were checked. Customer complaint forms Forms for customer complaints are used to record any worries about food safety or quality. This information can be used to find ways to get better and take corrective actions. Food flow diagrams Food flow diagrams show how food moves through an establishment, including any places where it could get contaminated or cross- contaminated. This information can be used to find and deal with risks. Food production records Food production records list things like the ingredients, cooking times and temperatures, and how the food should be stored. This information can be used to make sure that food production is safe and to find out where any problems may have started. Hazard analysis table A hazard analysis table is a document that lists possible food safety problems, rates how likely and bad they are, and suggests ways to stop or lessen them. Incident reports where food hazards are found not to be under control Incident reports describe every time a food hazard is found to be out of control, including what caused it and what was done to fix it.

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International Institute of Sydney PTY LTD t/a Imperial Institute of Sydney ABN: 23 610 424 336 | RTO CODE: 41568 | CRICOS CODE: 03944E +61 272 522 525 | info@iis.edu.au | www.iis.edu.au Version: 1.1 Address: Suite 302, Level 3, 20, Macquarie Street, Paramatta, NSW 2150 19 | Page Policies, procedures and product specifications These papers explain the rules and procedures for keeping food safe in a business, such as the ingredients, cooking methods, and storage conditions of the food. Records of the monitoring of hazard controls These documents explain how the monitoring of risk controls is done, including any changes from the approved processes and the corrective steps that were taken. Records required by local legislation These are records that are required by local laws, like those about food safety. They may include temperature logs, cleaning schedules, and proof of training. Illness register A sickness registry keeps track of any confirmed or suspected cases of food-borne illness among customers or employees. This information can be used to look for patterns or trends and fix problems. List of suppliers A list of suppliers keeps track of the ingredients and other materials used to make food. It may also include contact information and details about the products. Temperature control data Temperature control data is the monitoring and recording of temperatures for food and storage equipment. It may include the date, time, and temperature measurements. Training logs Training logs list the details of the food safety management training that employees have received, such as the date, subject, and names of those who attended.

International Institute of Sydney PTY LTD t/a Imperial Institute of Sydney ABN: 23 610 424 336 | RTO CODE: 41568 | CRICOS CODE: 03944E +61 272 522 525 | info@iis.edu.au | www.iis.edu.au Version: 1.1 Address: Suite 302, Level 3, 20, Macquarie Street, Paramatta, NSW 2150 20 | Page Verification records Verification records include information like the method used to check the controls, the results, and any corrective steps that were taken.

International Institute of Sydney PTY LTD t/a Imperial Institute of Sydney ABN: 23 610 424 336 | RTO CODE: 41568 | CRICOS CODE: 03944E +61 272 522 525 | info@iis.edu.au | www.iis.edu.au Version: 1.1 Address: Suite 302, Level 3, 20, Macquarie Street, Paramatta, NSW 2150 21 | Page 13. Complete the following six main critical control points (CPPs) with one method of control within the food production process. CCP Method of control Purchasing and receiving food Make sure the vendors are reliable and have a good track record with food safety. Certificates of analysis must be given by suppliers to show that their goods are safe. Storage Setting up a FIFO (first-in, first-out) system to make sure that older items are used before newer ones. Checking the temperatures of storage areas and writing them down to make sure they are within acceptable ranges. Thawing frozen food Food should be thawed in a refrigerator where the temperature is at least 4°C. If needed, defrosting food in a microwave oven or a cold water bath. Preparing food Putting together meals by following known recipes and steps. Making sure that all the tools and equipment used to prepare food are clean and safe. Cooking food Using a temperature probe or another tool to make sure that food is cooked at the right temperature. Making sure food is cooked the right amount of time. Cooling and freezing food Getting food that has been heated to 4°C or lower within two hours. When the temperature is below -18°C, food can be frozen. Reheating prepared food

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International Institute of Sydney PTY LTD t/a Imperial Institute of Sydney ABN: 23 610 424 336 | RTO CODE: 41568 | CRICOS CODE: 03944E +61 272 522 525 | info@iis.edu.au | www.iis.edu.au Version: 1.1 Address: Suite 302, Level 3, 20, Macquarie Street, Paramatta, NSW 2150 22 | Page CCP Method of control Serving and displaying food Packaging and transporting food 14. The following questions relate to the HACCP food safety system principles, procedures and processes a) What are the appropriate temperature levels for each of the following processes? Process Temperature Food storage Dry store 10°C to 25°C Coolroom 1°C to 4°C Freezer -18°C or lower Food production Depends on the type of food that is being made. For example, cooked beef must have an internal temperature of at least 75°C. Food display 1°C to 4°C Thawing food In a refrigerator at 4°C or lower, or, if necessary, in a cold water bath or microwave oven. Cooking Depending on what kind of food is being cooked, it can change. For example, the temperature inside a chicken must be at least 75 degrees Celsius. Cooling processed food Within 2 hours, cool heated food to between 21 and 4 degrees Celsius. Within 4 hours, cool food to 4 degrees Celsius or below. Reheating Before you serve it, heat it up to at least 60°C. Transporting Food that needs to stay hot should be kept at temperatures above 60°C, and food that needs to stay cold should be kept

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International Institute of Sydney PTY LTD t/a Imperial Institute of Sydney ABN: 23 610 424 336 | RTO CODE: 41568 | CRICOS CODE: 03944E +61 272 522 525 | info@iis.edu.au | www.iis.edu.au Version: 1.1 Address: Suite 302, Level 3, 20, Macquarie Street, Paramatta, NSW 2150 23 | Page at 4°C or below.

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International Institute of Sydney PTY LTD t/a Imperial Institute of Sydney ABN: 23 610 424 336 | RTO CODE: 41568 | CRICOS CODE: 03944E +61 272 522 525 | info@iis.edu.au | www.iis.edu.au Version: 1.1 Address: Suite 302, Level 3, 20, Macquarie Street, Paramatta, NSW 2150 24 | Page b) List three main types of hazards and contamination. Here are the three most common ways that people get sick or hurt:  Biological hazards: Risks and pollution caused by microorganisms like bacteria, viruses, parasites, and fungus are examples of biological hazards. Biological hazards include Salmonella, E. coli, and Listeria, which are bacteria that can make you sick or give you an infection.  Chemical hazards: Chemical risks are dangers and toxins that can hurt people's health and are caused by chemicals. Chemical risks include pesticides, heavy metals, and food additives like preservatives, artificial sweeteners, and colours.  Physical hazards: Physical hazards are dangers and pollution caused by things or substances in the real world that could be bad for people's health. Physical risks include things like shards of glass or metal in food or food that is too hot or too cold to handle properly. c) What are the ideal conditions for microbiological growth? Microorganisms like bacteria, viruses, parasites, and fungus need certain environmental conditions to grow and reproduce as much as possible. Here are the best conditions for microorganisms to grow:  Temperature: Each microorganism has a range of temperatures in which it grows best. Some people like it colder, while others like it warmer. Between 20°C and 45°C (68°F and 113°F) is usually the best temperature range for microorganisms to grow.  Microorganisms need water in order to grow and make more of themselves. Depending on the type of microbe, the best level of moisture is different, but in general, at least 15% moisture is needed for growth.  Microorganisms need food to grow and make more of themselves. In general, microorganisms need carbs, proteins, and other nutrients to survive. Still, different types of bacteria have different needs when it comes to food.  pH: The level of pH in the environment can affect how microorganisms grow and live. Each microbe has its own ideal pH range for growth, but most bacteria do well in environments with a pH between 6.0 and 7.5.  Some microbes need oxygen to grow, while others do well in places where there is no oxygen. It likes different microorganisms for different things.  Some microbes can't live without light, but it can be bad for others. Microorganisms need different kinds of light or block different kinds of light.

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International Institute of Sydney PTY LTD t/a Imperial Institute of Sydney ABN: 23 610 424 336 | RTO CODE: 41568 | CRICOS CODE: 03944E +61 272 522 525 | info@iis.edu.au | www.iis.edu.au Version: 1.1 Address: Suite 302, Level 3, 20, Macquarie Street, Paramatta, NSW 2150 25 | Page d) Briefly explain the temperature danger zone and the two-hour and four-hour rule. The temperature danger zone is the range of temperatures between 41 degrees Fahrenheit and 135 degrees Fahrenheit (5 degrees Celsius and 57 degrees Celsius) where bacteria can grow quickly and cause food-borne diseases. When food is kept in this temperature range for a long time, the chance that bacteria will grow greatly increases. The two-hour and four-hour standards are often used to stop dangerous germs from growing and lower the risk of getting sick from food:  Perishable goods, like meat, poultry, fish, dairy products, and cooked vegetables, can't be kept at room temperature for more than two hours, according to this rule. After two hours, the food should be put in the fridge or thrown away.  This rule is for both hot and cold storage of foods that could be harmful. It says that potentially dangerous foods shouldn't be kept at temperatures between 41°F and 135°F (5°C and 57°C) for more than four hours. After four hours, the meal must be heated to at least 165 degrees Fahrenheit (74 degrees Celsius) on the inside or it will be rejected. These rules are important for making sure that food is stored and handled properly so that dangerous germs don't grow and people don't get sick from eating it. e) Briefly explain the two-hour and four-hour cooling rule. The two-hour and four-hour cooling rules tell you how to safely chill cooked food to stop dangerous microorganisms from growing. According to the two-hour chilling rule, food should be cooled to a temperature of 70°F (21°C) within two hours after cooking. In the next four hours, it needs to be cooled to at least 41°F (5°C). This means that food must be cooled from 135°F (57°C) to 70°F (21°C) in two hours and from 70°F (21°C) to 41°F (5°C) in four hours. According to the four-hour cooling rule, food must be heated to 165°F (74°C) or higher and then chilled again using the two-hour cooling rule if it hasn't reached 70°F (21°C) within two hours. It is important to follow cooling guidelines so that dangerous germs that could cause food- borne illness don't grow. By cooling food quickly and well, you can keep it out of the temperature danger zone (41°F to 135°F or 5°C to 57°C), where germs can grow quickly. Also, cooling food too slowly could help spore-forming bacteria grow, which make toxins that can't be removed by cooking or reheating.

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International Institute of Sydney PTY LTD t/a Imperial Institute of Sydney ABN: 23 610 424 336 | RTO CODE: 41568 | CRICOS CODE: 03944E +61 272 522 525 | info@iis.edu.au | www.iis.edu.au Version: 1.1 Address: Suite 302, Level 3, 20, Macquarie Street, Paramatta, NSW 2150 26 | Page 15. List two things that affect which cleaning, sanitising and pest control equipment and materials are used as part of the food safety program. As part of a food safety program, the equipment and supplies used for cleaning, sanitizing, and getting rid of pests can be affected by two things: Type of food place: Type of food place a food processing factory may need specialized cleaning and sanitizing equipment to meet regulations, while a restaurant may need equipment that is more portable and easy to move. What kind of food it is: What kind of food it is For example, a facility that makes dairy products may need special cleaning and sanitizing equipment to stop the growth of bacteria that can make milk go bad. A facility that makes baked goods, on the other hand, may need equipment that is better at getting rid of flour and other dry ingredients. The type of food product can also affect the types of pests that might be attracted to a facility, which can change the pest control steps that need to be taken. 16. List the six high-risk customer groups that need to be considered when developing a food safety program. When making a food safety program, you should think about the following six groups of high- risk clients:  As people get older, their immune systems weaken, making them more likely to get sick from food.  Babies and young children: Because their immune systems are still developing, babies and young children are more likely to get sick from food.  Due to changes in hormones that can weaken the immune system, pregnant women are more likely to get diseases that come from food.  People whose immune systems aren't as strong, like those with HIV/AIDS, cancer, or autoimmune diseases, are more likely to get sick from food.  People who are allergic to or intolerant of certain foods may have severe allergic reactions if they eat food that has been contaminated.  People with chronic diseases: People with chronic diseases like diabetes or kidney disease may be more likely to get foodborne infections because their immune systems aren't as strong or because they have other health problems. When making a food safety program, these high-risk client groups should be carefully looked at to make sure that the right steps are taken to keep them safe from food-borne diseases.

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International Institute of Sydney PTY LTD t/a Imperial Institute of Sydney ABN: 23 610 424 336 | RTO CODE: 41568 | CRICOS CODE: 03944E +61 272 522 525 | info@iis.edu.au | www.iis.edu.au Version: 1.1 Address: Suite 302, Level 3, 20, Macquarie Street, Paramatta, NSW 2150 27 | Page

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International Institute of Sydney PTY LTD t/a Imperial Institute of Sydney ABN: 23 610 424 336 | RTO CODE: 41568 | CRICOS CODE: 03944E +61 272 522 525 | info@iis.edu.au | www.iis.edu.au Version: 1.1 Address: Suite 302, Level 3, 20, Macquarie Street, Paramatta, NSW 2150 28 | Page Assessment Task 1: Checklist Student’s name: Bimal Pradhan Did the student provide a sufficient and clear answer that addresses the suggested answer for the following? Completed successfully? Comments Yes No Question 1 Question 2 Question 3 Question 4 Question 5 Question 6 Question 7 Question 8 Question 9 Question 10 Question 11 Question 12 Question 13 Question 14a Question 14b Question 14c Question 14d Question 14e Question 15

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International Institute of Sydney PTY LTD t/a Imperial Institute of Sydney ABN: 23 610 424 336 | RTO CODE: 41568 | CRICOS CODE: 03944E +61 272 522 525 | info@iis.edu.au | www.iis.edu.au Version: 1.1 Address: Suite 302, Level 3, 20, Macquarie Street, Paramatta, NSW 2150 29 | Page Question 16 Task outcome:  Satisfactory  Not satisfactory Assessor signature: Assessor name: Aziza Date: 3/26/2023

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International Institute of Sydney PTY LTD t/a Imperial Institute of Sydney ABN: 23 610 424 336 | RTO CODE: 41568 | CRICOS CODE: 03944E +61 272 522 525 | info@iis.edu.au | www.iis.edu.au Version: 1.1 Address: Suite 302, Level 3, 20, Macquarie Street, Paramatta, NSW 2150 30 | Page Assessment Task 2: Project Portfolio Information for students Tasks required for this unit This unit of competency requires that you:  develop and implement a complete food safety program for a food preparation organisation in line with regulatory requirements, including: o policies and procedures o product specifications o monitoring documentation o providing suitable food safety systems and options for the organisation for which it has been prepared  monitor, evaluate and identify improvements to the above food safety program.

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International Institute of Sydney PTY LTD t/a Imperial Institute of Sydney ABN: 23 610 424 336 | RTO CODE: 41568 | CRICOS CODE: 03944E +61 272 522 525 | info@iis.edu.au | www.iis.edu.au Version: 1.1 Address: Suite 302, Level 3, 20, Macquarie Street, Paramatta, NSW 2150 31 | Page Activities Complete the following activities. 1. Carefully read the following information. Successful completion of this unit requires that you complete the tasks listed above. It is important that you provide evidence that you have successfully completed each task. We have provided a Project Portfolio to help you. Below is a guide to the skills and knowledge you must demonstrate when you are completing each task. We have provided a number of documents to assist you and you will find these in your Project Portfolio. What do I need to demonstrate? During your assessments you will be required to demonstrate a range of the skills and knowledge that you have developed during your course. These include:  assess areas of the organisation that impact on food safety  look at food handling and preparation processes to identify any food hazards  identify critical control points (CCPs)  look at quality assurance systems for suppliers that deliver foodstuffs  assess current product specifications for food items prepared and sold  assess current policies and procedures  assess monitoring practices and continuous improvements practices  consult with stakeholders when developing food safety program  include regulatory requirements and standards into policies and procedures  create and document controls for identified CCPs  develop corrective action procedures for uncontrolled hazards  develop systems to monitor controls and record keeping  develop and record product specifications for food items prepared and sold  assess training needs  develop training programs  schedule regular reviews of program  document program and provide to regulatory authorities as required  communicate program, policies, procedures and practices to staff  display required signage  organise training and mentoring  monitor staff to ensure they are following processes

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International Institute of Sydney PTY LTD t/a Imperial Institute of Sydney ABN: 23 610 424 336 | RTO CODE: 41568 | CRICOS CODE: 03944E +61 272 522 525 | info@iis.edu.au | www.iis.edu.au Version: 1.1 Address: Suite 302, Level 3, 20, Macquarie Street, Paramatta, NSW 2150 32 | Page  manage actions for incidents of uncontrolled food hazards  make changes to correct food safety breaches  maintain documentation  conduct internal auditing of food safety program  assist external auditors when inspecting business  regularly review program, policies, procedures and monitoring systems in consultation with stakeholders  amend food safety program with changes  communicate changes to staff  identify and act on additional training needs based on changes to food safety practices. How will I provide evidence? In your Project Portfolio you will find some detailed information about providing evidence. You will complete a Project Portfolio and submit a number of attachments as part of your evidence. Tips for completing your Project Portfolio  Read through this assessment and your Project Portfolio before you get started and make sure you understand what you need to do. If you are unsure, speak to your assessor and/or supervisor.  Stay up to date! Providing organised, complete evidence forms part of your assessment.  Stay in touch with your assessor. Ask questions, raise issues, check in, communicate. Most importantly, ask for help if you are having trouble! 2. Prepare to develop your Food Safety Program (FSP). For this assessment, you are to assume that the training kitchen you have access to is preparing to develop a new food safety program. Consider the location of the business and download a Food Safety Program template for the relevant state or territory from the Internet, or from your assessor. Note, you will find that each state or territory government will provide a detailed template that food and catering businesses can use that is compliant and will fulfill the requirements of this unit including the regulatory requirements for your state or territory and food premises type. Your assessor needs to approve your template before you start working with it to ensure that these aspects are covered. Your assessor will assist you to form a working group so that you can have team members to collaborate with and consult with when developing your food safety program. You will each develop your own program, but you will act as each other’s

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International Institute of Sydney PTY LTD t/a Imperial Institute of Sydney ABN: 23 610 424 336 | RTO CODE: 41568 | CRICOS CODE: 03944E +61 272 522 525 | info@iis.edu.au | www.iis.edu.au Version: 1.1 Address: Suite 302, Level 3, 20, Macquarie Street, Paramatta, NSW 2150 33 | Page stakeholders and participate in training sessions for this assessment. Form your group (maximum 5 persons per group) and write down the names of your group members in your Project Portfolio in Section 1. Complete Section 1 of your Project Portfolio. 3. Develop your FSP. Begin development of your food safety program. Start by reading through the template or tool you are using to create your program, and completing the following sections:  Business details – in this section your will analyse and record the business’s regulatory requirements, type of business, name of licencee, name of food safety supervisor, type of food establishment, number of meals served and whether there are any offsite arrangements or other organisations involved (for this assessment you can assume responsibility as the applicant or licencee required to make all declarations for purposes of assessment only).  Identify and document your food handling activities – in this section you will systematically identify all the food handling activities that are undertaken in your premises. Your template should have an example flow chart, so you can either modify this one, create a new one that accurately reflects the processes involved in your particular case, or you can simply create a process flow using bullet points. Update your template or tool once you have identified the steps involved and document it in the relevant section. Also complete the Food Handling Activities Checklist in your template and read and work through all of the activities related to food handling which include: o Purchasing processes – read through the suggested policy and develop your list of approved food suppliers in the template record provided o Receiving o Dry storage o Cold storage o Frozen storage o Thawing o Preparation o Cooking o Cooling food o Reheating and hot holding o Serving, self-serve and displaying food o Allergens, food packaging and labelling o Transporting food (if relevant, for example, food is not delivered to the premises, but someone goes to purchase and collect food and has to

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International Institute of Sydney PTY LTD t/a Imperial Institute of Sydney ABN: 23 610 424 336 | RTO CODE: 41568 | CRICOS CODE: 03944E +61 272 522 525 | info@iis.edu.au | www.iis.edu.au Version: 1.1 Address: Suite 302, Level 3, 20, Macquarie Street, Paramatta, NSW 2150 34 | Page transport it back to the training kitchen o Off-site events – if this is relevant to the business and sometimes events are catered for at other locations. Read through all of the suggested policies in the tool or template you are using to create your food safety program that deal with the sections above, highlight any modifications you make so the policies are more suited to your business (indicate changes made in a colour highlight so your assessor can easily locate them). Read through and modify all the support programs in the template (indicate changes made in a colour highlight so your assessor can easily locate them) which need to include:  Food premises and equipment  Cleaning and sanitising  Personal hygiene and health of food handlers  Temperature control  Pest control  Waste management  Product recall schedule  Customer complaints  Skills and knowledge  Staff training Customise any record templates that you will be implementing as part of the food safety program such as temperature control logs, the 2 hour/4 hour guide, cleaning schedules etc and make sure you hav e customised the full program so it’s ready to be implemented into the business. Note, when developing and customising the documentation, where there are suggested procedures, you can think about the actual procedure that is followed in the training kitchen and decide whether to amend it based on current practice or if the suggested procedure is better than the current practice you may decide to keep the suggestion. You will discuss changes to the program in a meeting in the next step so takes notes for a discussion with your working group when developing your documentation. Finalise your documentation and save as Food Safety Program Draft in preparation for your meeting with your working group and attach this to your Project Portfolio in Section 1. Submit Section 1 of your Project Portfolio to your assessor prior to moving on to the next step. 4. Consult with stakeholders.

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International Institute of Sydney PTY LTD t/a Imperial Institute of Sydney ABN: 23 610 424 336 | RTO CODE: 41568 | CRICOS CODE: 03944E +61 272 522 525 | info@iis.edu.au | www.iis.edu.au Version: 1.1 Address: Suite 302, Level 3, 20, Macquarie Street, Paramatta, NSW 2150 35 | Page You will now be involved in a round table meeting with your working group you formed in activity step 2. Each group member will have 10 minutes to discuss their program and changes made and 5 mins for each group member to gather feedback or suggested changes from the other group members. You can spend more time at the end of the meeting discussing changes needed after each person has had their allocated 15 minutes and spend some time discussing training needs of the business. Take an electronic or hard copy of your draft FSP to share with your working group. The purpose of the meeting is to:  discuss existing practices of the training kitchen / business and the suggested wording of policies and processes in the template you are using;  decide which existing practices should be incorporated into the new food safety program, including monitoring arrangements and how this will be done; and  discuss training needs and the best way to go about this. After the meeting, finalise any changes to your FSP, complete the Audit Checklist within the program to ensure that you are ready to finalise your document, and document the review activities and the date for the next review (your template should have a review section you can customise and complete. Save this as Food Safety Program V1.0 ready for implementation within the business. Also save it as an attachment to your Project Portfolio. This meeting should take approximately 1 hour. Your assessor will directly observe it. 5. Comply with your local council accreditation steps. Look up the steps in your local government area in relation to submission and accreditation of your FSP with your local council and simulate following these steps. For example, you will not actually submit anything to council, but you need to demonstrate that you can follow the process. Refer to your Project Portfolio in Section 2 and begin work on this section. 6. Develop and deliver training for staff. Prepare training materials for staff based on the information in your FSP and based on your discussions with your work group in Activity Step 4. For example, create a fact sheet related to hygiene, print out the food handler skills and knowledge checklist that outlines their legal responsibilities or develop another training aid based on the needs discussed in your group meeting. This training aid must also be suitable for you to use as a visual display in the work area and you will need to submit this as a portfolio attachment. Arrange a training session with one of your group members – arrange this directly i

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International Institute of Sydney PTY LTD t/a Imperial Institute of Sydney ABN: 23 610 424 336 | RTO CODE: 41568 | CRICOS CODE: 03944E +61 272 522 525 | info@iis.edu.au | www.iis.edu.au Version: 1.1 Address: Suite 302, Level 3, 20, Macquarie Street, Paramatta, NSW 2150 36 | Page with them via email or calendar invite for either an in-person training session or online depending on what suits you both best and make sure your assessor can either observe this or prepare to record it for them. Provide evidence of arranging this in Section 2 of your Project Portfolio. Prepare and send an email to your work group to implement the new program with the details of when the new FSP is being implemented (this should be immediately) and how this will occur, for example, where the new FSP is located, and any other details they may need to be aware of such as major changes to a specific procedure. Complete Section 2 of your Project Portfolio and submit to your assessor. 7. Monitor operational activities. Assume that one week has passed by since the implementation of the new FSP. You need to complete a check on all the logs that have been completed for the past week to ensure that the program has been followed correctly. Your assessor will provide you with one week’s worth of logs for you to review – check them all against the procedures in the FSP to ensure that they have been followed correctly (in reality, you will be using logs that are working as part of the current food safety program, but you can check them against the new program that you have developed). Look through all of the logs that form part of the FSP for the past week. Work with one of the members from your working group for this step so that you work collaboratively for this scheduled review and make use of the food safety program review documentation and checklists that will be included in the back of the FSP documentation. Start working on Section 3 of your Project Portfolio and answer all the questions related to this step. 8. Respond to an incident and apply corrective action. Assume that you have discovered that a new supplier has been found in breach for two items in a delivery last week. The two frozen items were not stored and transported correctly. Work through the steps involved, complete the associated corrective activities by recording this in the relevant records and draft an email to the supplier informing them of the action you are taking and communicate this to staff via email also. Continue working on Section 3 of your Project Portfolio to record this. Submit Section 3 of your Project Portfolio to your assessor prior to moving on to the next step. 9. Arrange and participate in an independent food safety audit.

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International Institute of Sydney PTY LTD t/a Imperial Institute of Sydney ABN: 23 610 424 336 | RTO CODE: 41568 | CRICOS CODE: 03944E +61 272 522 525 | info@iis.edu.au | www.iis.edu.au Version: 1.1 Address: Suite 302, Level 3, 20, Macquarie Street, Paramatta, NSW 2150 37 | Page Assume that another three months have passed, and the business has decided to have an independent auditor audit the program and premises in readiness for its upcoming scheduled council audit in three months’ time. Conduct some research online about who you can appoint to do this and complete the activities in your Project Portfolio in Section 4. Please note, you will not actually contact the independent auditor or food safety consultant, but you will follow steps as part of the simulation including drafting an email to arrange the visit. Prepare for an upcoming audit by ensuring that three months’ worth of records and logs are obtained of the training kitchen for all records and support programs within the FSP and that the most current and up to date FSP document is printed or copied, and all files are ready for the auditor to review and that access to the training kitchen can be obtained for the auditor. Your assessor will act in the role of the independent auditor when it’s time to participate in the simulated audit. Refer to your Project Portfolio in Section 4 for more details and record your evidence and include all the necessary attachments as instructed. This simulated audit will take place on one of your scheduled classroom dates. Participate in the food safety audit as a group with your assessor acting as auditor and your classmates as colleagues. This includes looking through the records together, noting down any discrepancies or issues and conducting a walkthrough of the premises to ensure that the FSP is relevant for the area and is being followed. Obtain and file the audit checklist/report from the auditor when the audit has been completed. 10. Evaluate and revise your FSP. Form back into your working groups after the audit and review the audit findings from the checklist/report completed by your assessor acting as auditor. The purpose of this meeting is to discuss:  The food safety controls in place and how it can be ensured that the issues picked up can be resolved moving forward.  A discussion of the associated policies, procedures, product specifications, monitoring systems and record keeping processes in place in the FSP and how it can be better controlled to ensure all logs and checks are completed in the way they have been designed.  Updates to the documentation to ensure that monitoring processes are occurring the way they are intended.  Training that needs to occur and how this can be provided. Continue working on Section 4 of your Project Portfolio to record this. This meeting should take approximately 30 minutes. Your assessor will directly observe it. i

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International Institute of Sydney PTY LTD t/a Imperial Institute of Sydney ABN: 23 610 424 336 | RTO CODE: 41568 | CRICOS CODE: 03944E +61 272 522 525 | info@iis.edu.au | www.iis.edu.au Version: 1.1 Address: Suite 302, Level 3, 20, Macquarie Street, Paramatta, NSW 2150 38 | Page After your discussion, make all the required amendments and updates to your FSP, follow version control procedures and review documentation within the program to show that changes have been applied and the information about what as changed and the dates it was completed. Draft communication to your team about the changes and why it’s been necessary to make these. Ensure you point out the issues that have been identified during the audit, but also make sure that you focus on the positive aspect of how the changes will ensure that issues like these don’t arise again and be inclusive in your language. Advise them of the upcoming training session that will be held as discussed at the meeting with your working group. Submit Section 4 of your Project Portfolio to your assessor prior to moving on to the next step. 11. Submit documents to your assessor. Make sure you have completed all sections of your Project Portfolio, answered all questions, provided enough detail as indicated and proofread for spelling and grammar as necessary. Send or submit the completed Project Portfolio to your assessor.

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International Institute of Sydney PTY LTD t/a Imperial Institute of Sydney ABN: 23 610 424 336 | RTO CODE: 41568 | CRICOS CODE: 03944E +61 272 522 525 | info@iis.edu.au | www.iis.edu.au Version: 1.1 Address: Suite 302, Level 3, 20, Macquarie Street, Paramatta, NSW 2150 39 | Page Assessment Task 2: Checklist Student’s name: Bimal Pradhan Has the following been completed? Completed successfully? Comments Yes No The student has satisfactorily evaluated organisational requirements and developed a draft FSP to control hazards that meets all regulatory requirements of a food safety program for their relevant state or territory. The student has satisfactorily consulted with stakeholders during the development of their FSP, made changes as necessary and finalised it ready for implementation. The student has satisfactorily complied with your local council accreditation steps. The student has satisfactorily developed and delivered training for staff which includes visual signage being displayed. The student has satisfactorily monitored operational activities and responded to an incident and applied the relevant corrective measures. The student has satisfactorily arranged and participated in an independent food safety audit. The student has satisfactorily evaluated and revised their FSP based on the audit and communicated changes and training needs with staff based on that review.

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International Institute of Sydney PTY LTD t/a Imperial Institute of Sydney ABN: 23 610 424 336 | RTO CODE: 41568 | CRICOS CODE: 03944E +61 272 522 525 | info@iis.edu.au | www.iis.edu.au Version: 1.1 Address: Suite 302, Level 3, 20, Macquarie Street, Paramatta, NSW 2150 40 | Page Task outcome:  Satisfactory  Not satisfactory Assessor signature: Assessor name: Aziza Date:

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International Institute of Sydney PTY LTD t/a Imperial Institute of Sydney ABN: 23 610 424 336 | RTO CODE: 41568 | CRICOS CODE: 03944E +61 272 522 525 | info@iis.edu.au | www.iis.edu.au Version: 1.1 Address: Suite 302, Level 3, 20, Macquarie Street, Paramatta, NSW 2150 41 | Page Final results record Student name: Bimal Pradhan Assessor name: Aziza Date: 3/26/2023 Unit name: SITXFSA008 Develop and implement a food safety program Qualification name: SIT40521 Certificate IV in Kitchen Management Final assessment results Task Type Result Satisfactory Unsatisfactory Did not submit Assessment Task 1 Knowledge Questions S U DNS Assessment Task 2 Project Portfolio S U DNS Overall unit results C NYC Feedback ✓ My performance in this unit has been discussed and explained to me. ✓ I would like to appeal this assessment decision. Student signature: Bimal ___________________________________ Date: 3/26/2023 ________  I hereby certify that this student has been assessed by me and that the assessment has been carried out according to the required assessment procedures. Assessor signature: ______________________________________ Date: _______________

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SITXFSA008 Student Assessment Tasks

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