SITXFSA008-Robin (2)

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 Hospitality Works 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 Hospitality Works Student User Guide . SITXFSA008 Develop and implement a food safety program 3

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. 1. Creating and educating HACCP teams 2. An explanation of the procedure or product 3. You should decide who your target market is. 4. Developing a flowchart 5. Examine the flow diagram. 6. Conducting a risk analysis (principle 1) 7. Pick a few Critical Control Points (CCPs) (Principle 2) 8. Establish stringent rules for each CCP (Principle 3) 9. Control Procedures for Monitoring at Each CCP (Principle 4) 10.Implementing corrective action (Principle 5) 11.Creating a verification procedure (Principle 6) 12.Produce documentation and records (Principle 7) 2. List six of the basic requirements that need to be included in a food safety plan. 1. Cleanliness and hygiene 2. Personal care practises SITXFSA008 Develop and implement a food safety program 6

Food safety code Summary Food storage Good food storage not only helps you get the most for your money when you shop, but it also maintains the nutritional worth and quality of the goods you buy. By doing this, the risk of food poisoning from bacteria will be decreased. Food processing including: thawing frozen food, preparing food, cooking food, cooling and freezing food, and reheating prepared food Processed food is more appetising, tastier, and secure since it has been preserved for consumption after harvest. Food variety can be encouraged by food processing, which will increase consumer choice. Serving and displaying food Restaurants are required to abide by a number of standards, laws, and regulations in order to guarantee that the food is cooked and served without contamination. Packaging and transporting food Laws governing the transportation and packaging of food are necessary for a number of reasons. They help consumers plan their meals and help them make informed decisions about the food they purchase, store, and properly use. SITXFSA008 Develop and implement a food safety program 9

packaged, transported, thrown away, and recalled. Other regulations cover the education and experience of management of food processors, the health and cleanliness of food processors, and the upkeep of the on-site kitchens and equipment. These suggestions will guarantee the food's compatibility and security. 7. List three procedures and three monitoring documents used to support a food safety program. Procedures In appropriate, covered containers, store food. You shouldn't refreeze defrosted food. Make a note of the use-by dates on food products after checking them. Monitoring documents Employee Spread sheet Hazard Register SITXFSA008 Develop and implement a food safety program 12

Audit A complete evaluation of a food processing plant is provided by a food hygiene or food safety audit to determine whether current food hygiene and safety standards, as well as the company's specific hygiene policies and practises, are being met. Cleaning and sanitation A method of cleaning that employs soap and water to get rid of dirt, muck, and bacteria. Disinfection gets rid of any bacteria that are left over after cleaning. Communication By supplying information that facilitates educated food safety decisions, conversation, and comprehension among all stakeholders, food safety risk communication aims to assist individuals in protecting their health from food safety concerns. To assist stakeholders and improve performance generally. Contingency management Contingency management is a strategy employed by the food industry to plan for unforeseen circumstances. Preparation, incident response, and post-event recovery make up its three primary parts. The essential steps for preparing for an incident or unplanned event are covered in this essay. Corrective actions When a threshold value is surpassed at any point during the food production process, a remedial action must be implemented (including distribution, storage, preparation, etc.). Critical limits are the hazards' minimum and maximum permissible levels as calculated at each important control point. SITXFSA008 Develop and implement a food safety program 15

11. Briefly explain how the following food safety monitoring techniques apply to the food safety program. Bacterial swabs and counts Swabbing a specific area (10–100 cm2) with a sterile swab dipped in 10 mL of neutralising diluent is the optimal technique for testing surfaces. By counting the number of microorganisms per cm2, which is doable with this semi- quantitative method, the results are more simply understood. Checking and recording that food is stored in appropriate timeframes Audits, investigations, verifications, inspections, and monitoring of the holder's operation are a few examples of oversight methods used to make sure that a certification holder complies with pertinent food safety requirements. Chemical tests To determine the chemical make-up of food, chemical testing is used. It also helps in assessing the quantity and presence of minerals and heavy metals in meals. You might discover the perfect compromise between what is tasty and what is secure with food chemistry testing. Monitoring and recording food temperatures using a temperature measuring device accurate to plus or minus one degree Celsius A food thermometer is the greatest device for determining whether food is ready. Before you can be certain that all dangerous germs have been eliminated, food must reach a specific temperature. The interior cannot be fully cooked, despite the surface having been baked. SITXFSA008 Develop and implement a food safety program 18

Policies, procedures and product specifications A policy is a set of standards or guidelines that your staff and operations must abide by. Policies are used to address issues relating to employee motivation and behaviour. The instructions give guidance on how to abide with the policy. Records of the monitoring of hazard controls A hazard control programme includes all measures required to shield employees from exposure to equipment and supplies, dangers like chemicals, materials, and substances, or other kinds of risks like noise. It includes the information and methods required to manage health and wellness. Records required by local legislation A record of each choice and action made during hearings. a written record that was created by a person who had the legal right to carry out their duties and was meant to serve as proof of what was written, stated, or spoken. Illness register One of the most important aspects of the post-marketing surveillance of pharmaceuticals is the use of illness or patient registries, which are collections of secondary data about patients with a specific diagnosis, condition, or procedure. List of suppliers A supplier list is a list of people, businesses, or organisations that sell or supply clients with goods or equipment. SITXFSA008 Develop and implement a food safety program 21

Temperature control data Using different temperature monitoring tools and cooling methods, such as forced airflow inside the CPU or his FPGA-based system, to regulate both the inside package and IC temperatures Training logs The lesson is recorded in a training log. A fitness notebook may keep you motivated and in shape whether you use it to record your movements, time, or workouts on paper or online. Verification records Any document(s) scanned as evidence of identification, domicile, or social security number as required by governing bodies constitute verification records. SITXFSA008 Develop and implement a food safety program 22

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 Food must be shared and treated as one's own by everyone who receives it. If the item cannot be used for your personal needs, it must be returned and credit issued. After all of the items have been checked in, perishable items should be kept right away. Storage Storage systems can be based on electromagnetic, optical, or other media, depending on the type. Physical storage devices including tape drives, hard drives, solid state drives, USB flash drives, CD/DVD drives, and virtual storage mediums like the cloud are the most frequently used methods for storing data. Thawing frozen food Ideal practises include prepping meals ahead of time and thawing frozen food in a refrigerator that keeps food at a safe, steady temperature (40°F or lower). There are three secure methods for defrosting food. Preparing food In addition to receiving, repackaging, storing, preparing and cooking, chilling and reheating, displaying and handling food while serving customers, and packaging, cleaning and sanitising, pest-controlling, transporting, and delivering food, this also includes receiving, repackaging, storing, and transporting food. Details the secure practises for every process. SITXFSA008 Develop and implement a food safety program 23

CCP Method of control Cooking food This also covers packaging, cleaning and sanitising, pest- controlling, transporting, and delivering food, in addition to receiving, repackaging, storing, preparing and cooking, chilling and reheating, exhibiting and handling food while serving consumers, and packaging. Describes each process's secure procedures. Cooling and freezing food Most bacteria that are found in food cannot survive or develop at temperatures below zero. Many foodborne bacteria can be effectively stopped from growing by refrigeration at or below 5°C. To control microbial development, the velocity of cooling is crucial. Reheating prepared food When anything is taken out of the fridge, it should be warmed up within two hours. The microwave should be used to reheat each serving of food until it reaches a minimum temperature of 165°F. After reheating, food needs to be stirred, covered, and kept covered for two minutes. Serving and displaying food The five keys to safer food teach the following important lessons: • Maintain order. • Separate cooked foods from raw ones. • Be totally ready. • Keep food in a secure location. • Use raw materials and untreated water SITXFSA008 Develop and implement a food safety program 24

CCP Method of control Packaging and transporting food The insulated containers help keep food refrigerated over short distances. It could be required to use heat packs to keep food warm for longer transfers and ice stones to keep food cold. To keep food at a safe temperature, only put preheated or precooled food in insulated containers that need a lid. 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 28-30 C Cool room 15-18 C Freezer 0-5 C Food production 28-30 C Food display Normal Temperature Thawing food 25-30 C Cooking 50-80 C Cooling processed food 3-5 C Reheating 45-50 C Transporting 15-20 C SITXFSA008 Develop and implement a food safety program 25

b) List three main types of hazards and contamination. 1. Chemical Hazard 2. Physical Hazard 3. Microbiological Hazard c) What are the ideal conditions for microbiological growth? Bacteria prefer warm, moist surroundings that are protein-rich and have a pH that is neutral or slightly acidic, even though they can survive in both higher and lower temperatures than those at which people can survive. d) Briefly explain the temperature danger zone and the two-hour and four-hour rule. The 2-hour/4-hour rule does not apply to fresh, potentially dangerous foods*, cooked meat or foods containing cooked meat, dairy products, cooked fruits and vegetables, cooked rice or pasta, and prepared foods like eggs. Similarly, how long you consumed prepared food might help keep you warm during cold conditions. e) Briefly explain the two-hour and four-hour cooling rule. The 2-hour/4-hour rule does not apply to fresh, potentially hazardous foods*, cooked meat or foods containing cooked meat, dairy products, cooked fruits and vegetables, cooked rice or pasta, or prepared foods like eggs. In a similar vein, how long you ate prepared food may have contributed to your ability to stay warm in chilly weather. SITXFSA008 Develop and implement a food safety program 26

15. List two things that affect which cleaning, sanitising and pest control equipment and materials are used as part of the food safety program. To eliminate both any existing germs and the food (nutrients) that bacteria need to thrive, surfaces that come into contact with food are cleaned and sanitized. To stop the growth of microbes, surfaces and tools must be kept dry and clean. 16. List the six high-risk customer groups that need to be considered when developing a food safety program. When creating safety standards, governments must actively solicit feedback from business, academics, and the general public. To keep up with evolving technology needs, standards and regulations must be adaptable. Governments must put rules into place at the same time in order to provide genuine, substantial security benefits rather than merely perceived benefits. The creation of safety standards has a price for consumers, governments, and corporations. Governments have a duty to oversee and uphold safety regulations. The government frequently needs more resources to uphold strict standards. Therefore, the standards should be carefully selected, taking enforcement costs into account. In order to implement the standards, industry must invest the resources—including personnel time, systems, training, and equipment—necessary. The main party accountable for following safety laws is industry. SITXFSA008 Develop and implement a food safety program 27

Assessment Task 1: Checklist Student’s name: 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 SITXFSA008 Develop and implement a food safety program 28

Question 13 Question 14a Question 14b Question 14c Question 14d Question 14e Question 15 Question 16 Task outcome:  Satisfactory  Not satisfactory Assessor signature: Assessor name: Date: SITXFSA008 Develop and implement a food safety program 29

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. SITXFSA008 Develop and implement a food safety program 30

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 SITXFSA008 Develop and implement a food safety program 31

 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  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. SITXFSA008 Develop and implement a food safety program 32

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! 17. 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 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. SITXFSA008 Develop and implement a food safety program 33

Food Safety Program Template Section 1: HACCP Team Name Role Manager discussion of food policy Chef head Taking into account the quality of the food Employees keeping an eye on the customers and wait staff Section 2: Scope and purpose To ensure food safety, the science-based HACCP technique methodically identifies particular dangers and controls. HACCP is a method for determining hazards and establishing safeguards that prioritise prevention over end-product evaluation. The HACCP team must identify any potential risks that might be involved in, already be present in, or emerge throughout the production process. These risks need to be related to the design, process, or final result. The four main categories are physical, chemical, microbiological, and allergic. However, there are other potentially harmful elements as well, such as fraud and radioactive contamination. Since the HACCP plan takes into account every source and cause of food safety concerns, including specific bacteria, internal and external foreign bodies, food allergies in raw materials, topically applied chemicals found in foods, and naturally occurring chemicals, the HACCP team must identify special risks. We concentrate on these dangers since their occurrence is more likely. SITXFSA008 Develop and implement a food safety program 34

Section 3: Product description and intended use The term "intended use of the product" refers to how the consumer or end user typically uses the product. The HACCP team must determine the target market, especially if it pertains to sensitive individuals (such as the elderly, the immune compromised, pregnant women, and infants). The FDA defines intended use as "that which those legally accountable for the device labelling intended." Simply expressed, the intended use is the purpose for which your equipment is being used. Section 4: Process flow chart Floor manager manager head chef SITXFSA008 Develop and implement a food safety program 35

chef employees waiter cilents Section 5: Hazard analysis Q1. Is there a hazard at this step? Q2. Is there an existing control measure for this hazard? Q3. Is the step to eliminate or reduce the hazard to an acceptable level? Q4. Could contamination/hazard become an unacceptable level? Q5. Will an additional step eliminate or reduce the hazard to an acceptable level? SITXFSA008 Develop and implement a food safety program 36

Process step Hazard Control measure Q1 Q2 Q3 Q4 Q5 CCP the current risk management strategy Chemical risk bringing tools and safety equipment The possibility of contamination has dangerously increased. Physical risk educating every staff on the required safety procedures Risk detection Physical risk educating every staff on the required safety procedures SITXFSA008 Develop and implement a food safety program 37

Section 6: Hazard audit table CCP: Hazard Control measure Critical limit Monitoring procedures Corrective actions Verification procedures Supportin g programs growth of bacteria regulating the temperate re in each product storage section 1 to 5 What: the delivery's cold food's temperature How: Use a probe to measure the temperature . the interior or exterior of a delivery vehicle If the delivery goes over the delivery critical constraint s, reject it, let the supplier know, and record it on the delivery worksheet. Defectiv e Packagin g inspecting the product while keeping an eye on the packaging' 1 to 5 What: the delivery's cold food's temperatur e How: Use a device to measure the If the delivery goes over the delivery critical restriction s, reject it, SITXFSA008 Develop and implement a food safety program 38

Hazard Control measure Critical limit Monitoring procedures Corrective actions Verification procedures Supportin g programs s quality temperatur e. a delivery vehicle's interior or exterior let the supplier know, and mark it on the delivery workshee t. Growth of bacteria temperate re regulation for each product storage area 1 to 5 What: the delivery's cold food's temperatur e How: Use a probe to measure the temperatur e. a delivery vehicle's interior or exterior If the delivery goes over the delivery critical restriction s, reject it, let the supplier know, and mark it on the delivery workshee t. Section 7: Support programs Each support program needs to be listed and information added for each support program including policies and procedures SITXFSA008 Develop and implement a food safety program 39

A hazard control programme includes the safety measures required to prevent worker exposure to a drug or system, as well as the guidance and processes required to monitor worker exposure and health. People who handle substances, materials, or chemicals, as well as those who could be exposed to dangers like noise and vibration The phrase "intended use of the product" refers to normal usage patterns among customers or other end users. The target market must be identified by the HACCP team, especially if sensitive people are part of it. By "that which those legally responsible for the device labelling intended," the FDA defines intended use. Simply put, intended use refers to the use you are making of your equipment. 18. 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 SITXFSA008 Develop and implement a food safety program 40

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 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 SITXFSA008 Develop and implement a food safety program 41

 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 have 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. SITXFSA008 Develop and implement a food safety program 42

Section 1: Develop food safety program List the members of your food safety team working group. The science-based HACCP method systematically identifies specific threats and controls to guarantee food safety. HACCP is a technique for identifying risks and setting up safeguards that put prevention before end-product assessment. Any potential risks that might be included in, already be present in, or arise during the production process must be identified by the HACCP team. These dangers must be connected to the structure, method, or product. SITXFSA008 Develop and implement a food safety program 43

Where did you access your Food Safety Program template from? Include the website source if located online. The phrase "intended use of the product" refers to the customary application of the item by the consumer or end user. The target market must be identified by the HACCP team, especially if it includes vulnerable individuals (including the elderly, immune compromised, pregnant women, and infants). By "that which people legally responsible for the device labelling intended," the FDA defines intended use. The intended use, put simply, is the function that your equipment is being put to. List the document name, version number and the date it was produced. Reject the delivery, inform the supplier, and note it on the delivery worksheet if it exceeds the delivery critical constraints. Attach: Draft Food Safety Program SITXFSA008 Develop and implement a food safety program 44

19. Consult with stakeholders. 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. SITXFSA008 Develop and implement a food safety program 45 i

20. 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. Section 2: Implement food safety program SITXFSA008 Develop and implement a food safety program 46

Name the relevant council that you need to comply with. Food safety programs What are the council requirements? Write out the steps involved to demonstrate your understanding of the process. Include the website source that outlines the accreditation requirements for your business type and location A written document outlining the actions taken by organisations to guarantee the safety of the food they sell to consumers is known as a food safety programme. It is a crucial tool for businesses to maintain safe food handling procedures and to handle, prepare, or sell potentially hazardous food in an appropriate manner. SITXFSA008 Develop and implement a food safety program 47

Which training aid have you selected to prepare for mentoring a work colleague? Explain your reason for choosing this. While some food companies may use an independent, audited programme, others may use a template for a traditional certified food safety programme. The Registered Food Safety Program Form for Category 2 Restaurant and Retail Businesses from the Bureau is the one that is used the most commonly. A straightforward document that outlines the steps necessary to guarantee that the food sold is safe to eat is known as a food safety programme template. An industry-specific template may be built with a specific type of food business in mind, or different sectors may make use of the same design. Provide evidence that you have displayed the training aid on the premises somewhere that is relevant (e.g. hygiene fact sheet) You can attach a photo of this below. A food safety programme is a written document that details the steps taken by organisations to ensure the safety of the food they provide to consumers. It is an essential tool for companies to keep up safe food handling practises and handle, prepare, or sell potentially dangerous food in a safe way. SITXFSA008 Develop and implement a food safety program 48

How did you arrange the training session? Provide details of this, including who the person is that, will attend the training session and attach evidence (e.g. meeting invite or email). *Attach the evidence below A food safety programme template is a straightforward document that outlines the steps required to ensure that the food sold is safe to consume. A template created specifically for the food industry may be targeted at a particular type of food business or it may be used by several different businesses. Provide details of how you communicated the implementation of the new FSP and attach a copy of the email you sent to your working group. *Attach the evidence below A food safety programme is a written document that details the steps taken by organisations to ensure the safety of the food they provide to consumers. It is an essential tool for companies to keep up safe food handling practises and handle, prepare, or sell potentially dangerous food in a safe way. Attach: Food Safety Program final version ☐ SITXFSA008 Develop and implement a food safety program 49

Photo of training aid displayed visually ☐ Evidence of arranging a mentoring session with one colleague ☐ Email to work group to implement the new FSP ☐ 21. 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 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. 22. Monitor operational activities. SITXFSA008 Develop and implement a food safety program 50

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. 23. 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. Section 3: Monitor food safety program SITXFSA008 Develop and implement a food safety program 51

Write down the dates of the week you monitored. The science-based HACCP method systematically identifies specific threats and controls to guarantee food safety. HACCP is a technique for identifying risks and setting up safeguards that put prevention before end-product assessment. Any potential risks that might be included in, already be present in, or arise during the production process must be identified by the HACCP team. These dangers must be connected to the structure, method, or product Who did you work with to conduct this review? A food safety programme is a written document that details the steps taken by organisations to ensure the safety of the food they provide to consumers. It is an essential tool for companies to keep up safe food handling practises and handle, prepare, or sell potentially dangerous food in a safe way SITXFSA008 Develop and implement a food safety program 52

Which logs have you checked against the FSP? List them all here. You must monitor all logs. While some food companies may use an independent, audited programme, others may use a template for a traditional certified food safety programme. The Registered Food Safety Program Form for Category 2 Restaurant and Retail Businesses from the Bureau is the one that is used the most commonly. Have all policies and procedures within the food safety program been followed correctly? Summarise the results of your monitoring and evaluation. If some logs have not been completed as it’s not their scheduled time yet e.g. monthly clean or equipment checks – then state this as part of your summary. If some logs have not been maintained properly then specify this here. The science-based HACCP method systematically identifies specific threats and controls to guarantee food safety. HACCP is a technique for identifying risks and setting up safeguards that put prevention before end-product assessment. Any potential risks that might be included in, already be present in, or arise during the production process must be identified by the HACCP team. These dangers must be connected to the structure, method, or product. SITXFSA008 Develop and implement a food safety program 53

Are there any issues you have noticed when reviewing the logs? Summarise any concerns you may have. For example, were any pests found as seen on the pest control log? Did all food pass the Incoming goods visual check? If there were issues were corrective actions taken? To ensure the safety of the food, the science-based HACCP system carefully identifies specific dangers and controls. HACCP is a method for determining hazards and establishing safeguards that prioritise prevention over end-product evaluation. The HACCP team must determine any risks that could be introduced, made present, or are already present during the production process. These risks need to be related to the design, process, or final product. Describe how you managed an incident and applied corrective actions. List the steps you took as part of this simulation including contact with eh supplier and your team. *Attach evidence below. A food safety programme is a written document that details the steps taken by organisations to ensure the safety of the food they provide to consumers. It is an essential tool for companies to keep up safe food handling practises and handle, prepare, or sell potentially dangerous food in a safe way. Attach: Completed food safety program review documentation SITXFSA008 Develop and implement a food safety program 54

Email to supplier Email to team members about breach Updated FSP records (Approved Supplier List and Incoming Goods Log) 2. Arrange and participate in an independent food safety audit. 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 SITXFSA008 Develop and implement a food safety program 55

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. 24. 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. SITXFSA008 Develop and implement a food safety program 56 i

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. Section 4: Audit, evaluate and improve the program Who will you contact to complete the independ ent audit? Conduct research and find a business that provides this service who A food safety programme is a written document that outlines the steps organisations take to ensure that the food they sell to consumers is safe. It is an essential tool for companies to keep up safe food handling practises and safely handle, process, or sell potentially dangerous food. SITXFSA008 Develop and implement a food safety program 57

covers your local area. Write a summary about what they do and how they can assist your business. Draft an email to send to this business to provide them with informatio n about what you require and when. You can either draft the email in this section or upload an attachme nt. Do not SITXFSA008 Develop and implement a food safety program 58

send it. Describe the preparato ry activities you complete d for the upcoming audit. List the records you prepared. Step 1: Planning Step 2: Notification Step 3: Opening Meeting Step 4: Fieldwork Step 5: Report Drafting Step 6: Management Response Step 7: Closing Meeting Step 8: Final Audit Report Distribution Step 9: Follow-up What date and time did the audit occur on? The term "Audit Date" refers to a date that is at least the first anniversary of the date of this Agreement and is repeated every 12 months during the Term SITXFSA008 Develop and implement a food safety program 59

Describe the audit process you participat ed in. Who did you work with and what was the flow of events? The audit process typically consists of four stages: planning (also known as survey or preliminary review), fieldwork, audit report, and follow-up review, however each audit process is distinct. Participation of the client is essential at every level of the audit process. Where has the audit checklist been saved? Save a copy in your local files on your personal device or classroo m computer in a clearly labelled SITXFSA008 Develop and implement a food safety program 60

folder and attach a screensh ot to demonstr ate you can retain audit records. Outline Asset ownership: The auditor was unable to collect proof proving the corporation had SITXFSA008 Develop and implement a food safety program 61

any issues that were raised during the audit. *Include a copy of the audit checklist/ report certain assets. Assurances from the management. The auditor did not validate management's explanations for their actions. In discussio n with your working group, what actions have • Set early collective objectives. • Decide on cooperative methods. • Constructive dialogue is encouraged. • Respect different points of view. • Creating and maintaining friendly relationships. SITXFSA008 Develop and implement a food safety program 62

been decided on to resolve these systemic issues? Update the FSP and then draft an email communi cating to your team about the changes and why it’s been necessar y to make these. Make sure you follow the instructio ns in your Student Guide about what the communi SITXFSA008 Develop and implement a food safety program 63

cation needs to include. Draft it here or attach an email to this section of your portfolio along with the updated FSP. Attach: Email to independent auditor (if not drafted above) Screenshot of filed audit checklist Copy of audit checklist Updated Food Safety Program Email to staff 25. Submit documents to your assessor. SITXFSA008 Develop and implement a food safety program 64

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. SITXFSA008 Develop and implement a food safety program 65

Assessment Task 2: Checklist Student’s name: 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 SITXFSA008 Develop and implement a food safety program 66

Student’s name: Has the following been completed? Completed successfully? Comments 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. SITXFSA008 Develop and implement a food safety program 67

Task outcome:  Satisfactory  Not satisfactory Assessor signature: Assessor name: Date: SITXFSA008 Develop and implement a food safety program 68

Final results record Student name: Assessor name: Date: Unit name: SITXFSA008 Develop and implement a food safety program Qualification name: Final assessment results Task Type Result Satisfactor y 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 SITXFSA008 Develop and implement a food safety program 69

 My performance in this unit has been discussed and explained to me.  I would like to appeal this assessment decision. Student signature: _________________________________________ Date: _________________  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: _________________ SITXFSA008 Develop and implement a food safety program 70