Developing an Effective Food Safety Program: Assessment Guide

Melbourne This page is intentionally left blank SITXFSA004 - Develop and implement a food safety program Student Assessment Version 3.0

SITXFSA004 Student Assessment Booklet Page: 24 of 96 Version: 3.0 Responsibility: Course Coordinator Last Reviewed: August 2020 SECTION 1: Evaluate organisational requirements for food safety program Q1: What do the following terms mean?  Contaminant  Contamination □ Satisfactory □ Not Satisfactory Q2: List three sections of the population who are more susceptible to food poisoning. □ Satisfactory □ Not Satisfactory Q3: What are three basic principles of the Food Standards Code that underpins state and territory legislation? □ Satisfactory □ Not Satisfactory

SITXFSA004 Student Assessment Booklet Page: 25 of 96 Version: 3.0 Responsibility: Course Coordinator Last Reviewed: August 2020 Q4: Who is responsible for enforcing state and territory food safety legislation? □ Satisfactory □ Not Satisfactory Q5: What are two potential consequences of not complying with food safety policies and procedures? □ Satisfactory □ Not Satisfactory Q6: The characteristics of a business affect a food safety program. Give an example of each main characteristic based on your workplace or training environment.  Size and nature of organisation.  Layout of food storage, preparation, display and service areas .

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SITXFSA004 Student Assessment Booklet Page: 26 of 96 Version: 3.0 Responsibility: Course Coordinator Last Reviewed: August 2020  Food and menu items to be prepared, displayed and sold . □ Satisfactory □ Not Satisfactory Q7: What are the seven principles of the HACCP system? □ Satisfactory □ Not Satisfactory Q8: The HACCP system is not the only method that can be used to develop a food safety program. What requirements must a non-HACCP-based system meet? □ Satisfactory □ Not Satisfactory

SITXFSA004 Student Assessment Booklet Page: 27 of 96 Version: 3.0 Responsibility: Course Coordinator Last Reviewed: August 2020 Q9: List six examples of potential or existing food safety hazards. You can provide examples from your workplace or training environment specific to different stages of the food production process, or common industry hazards. □ Satisfactory □ Not Satisfactory Q10: Choose two hazards from your response to question 9 and indicate at what point(s) in the food production process the hazard could be controlled. □ Satisfactory □ Not Satisfactory Q11: Indicate if the two hazards selected for question 10 are a control point (CP) or critical control point (CCP). □ Satisfactory □ Not Satisfactory

SITXFSA004 Student Assessment Booklet Page: 28 of 96 Version: 3.0 Responsibility: Course Coordinator Last Reviewed: August 2020 Q12: What information could be included in a purchasing specification? Give six examples. □ Satisfactory □ Not Satisfactory Q13: Why should you evaluate existing product specifications when reviewing or developing a food safety program? □ Satisfactory □ Not Satisfactory Q14: Why should existing food safety policies, procedures, records and other documentation be evaluated when preparing to develop a food safety program? □ Satisfactory □ Not Satisfactory Q15: List five procedures that should be reviewed as part of the initial evaluation process. □ Satisfactory □ Not Satisfactory

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SITXFSA004 Student Assessment Booklet Page: 29 of 96 Version: 3.0 Responsibility: Course Coordinator Last Reviewed: August 2020 SECTION 2: Develop food safety program to control hazards Q16: Who can you consult with during the development stage of the food safety program to ensure all hazards and control measures are identified? □ Satisfactory □ Not Satisfactory Q17: How does the production flow diagram for a product help identify critical control points? □ Satisfactory □ Not Satisfactory Q18: What is a critical limit? □ Satisfactory □ Not Satisfactory

SITXFSA004 Student Assessment Booklet Page: 30 of 96 Version: 3.0 Responsibility: Course Coordinator Last Reviewed: August 2020 Q19: Why are time and temperature effective methods of control in a food production environment? □ Satisfactory □ Not Satisfactory Q20: Is this statement True or False? An effective control measure for stored, displayed and transported perishable and high-risk foods is to ensure their temperature is maintained outside of the temperature danger zone. True / False □ Satisfactory □ Not Satisfactory Q21: Is this statement True or False? The two-hour/four-hour rule is a control measure used to maintain the safety of food being held in the temperature danger zone during preparation, cooking and cooling, display, service and transportation. True / False □ Satisfactory □ Not Satisfactory Q22: Is this statement True or False? Conducting temperature checks while cooked food is cooling determines what temperature it must be reheated to later. True / False □ Satisfactory □ Not Satisfactory

SITXFSA004 Student Assessment Booklet Page: 31 of 96 Version: 3.0 Responsibility: Course Coordinator Last Reviewed: August 2020 Q23: List two methods of monitoring critical limits. □ Satisfactory □ Not Satisfactory Q24: What information must be included in procedures that detail appropriate corrective actions to be taken when a loss of control is identified? There are three components. □ Satisfactory □ Not Satisfactory Q25: Provide three examples of documents used to record the results of monitoring processes in a food safety plan. □ Satisfactory □ Not Satisfactory

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SITXFSA004 Student Assessment Booklet Page: 32 of 96 Version: 3.0 Responsibility: Course Coordinator Last Reviewed: August 2020 Q26: Describe the steps to calibrate a thermometer using the ice point method.  Step 1  Step 2  Step 3  Step 4  Step 5 □ Satisfactory □ Not Satisfactory

SITXFSA004 Student Assessment Booklet Page: 33 of 96 Version: 3.0 Responsibility: Course Coordinator Last Reviewed: August 2020 Q27: Based on the scenario provided, decide what corrective action(s) should be taken. Base your response on workplace, training environment or industry standard procedures. On inspection during delivery, you notice the packaging of a 5 kg bag of uncooked rice is damaged, with small tears allowing rice to escape. □ Satisfactory □ Not Satisfactory Q28: Based on the scenario provided, decide what corrective action(s) should be taken. Frozen calamari is placed on the bench to defrost. It sits at temperatures between 4 °C to 15 °C for one hour. It is then sliced and crumbed. This process takes half an hour before the crumbed calamari rings are returned to the refrigerator. At 6 pm, it is removed from the refrigerator and placed beside the deep fryer, awaiting orders. It is now 7 pm. Based on the two-hour/four-hour rule, what should you do with the crumbed calamari rings? □ Satisfactory □ Not Satisfactory Q29: What must be considered when developing procedures detailing corrective actions to be taken when a loss of control is identified?

SITXFSA004 Student Assessment Booklet Page: 34 of 96 Version: 3.0 Responsibility: Course Coordinator Last Reviewed: August 2020 □ Satisfactory □ Not Satisfactory Q30: Where can you find information to help you develop product specifications? □ Satisfactory □ Not Satisfactory Q31: Why must the choice and use of cleaning, sanitising and pest control processes be considered when developing a food safety program? □ Satisfactory □ Not Satisfactory Q32: What are three examples of regulatory requirements that must be incorporated into food safety policies and procedures? □ Satisfactory □ Not Satisfactory

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SITXFSA004 Student Assessment Booklet Page: 35 of 96 Version: 3.0 Responsibility: Course Coordinator Last Reviewed: August 2020 Q33: What are two examples of training needs that should be incorporated into the training program? □ Satisfactory □ Not Satisfactory Q34: What is one method of scheduling a review of a food safety program? □ Satisfactory □ Not Satisfactory Q35: Based on the topics discussed and sample food safety program index provided in your learner resource, and your workplace or training environment’s food safety plan, provide ten examples of information and procedures contained in a food safety program. □ Satisfactory □ Not Satisfactory

SITXFSA004 Student Assessment Booklet Page: 36 of 96 Version: 3.0 Responsibility: Course Coordinator Last Reviewed: August 2020 SECTION 3: Implement food safety program Q36: What methods can be used to communicate information about the food safety program to colleagues in the workplace? □ Satisfactory □ Not Satisfactory Q37: How do signs and posters help communicate food safety procedures? □ Satisfactory □ Not Satisfactory Q38: A new employee has joined your organisation. They have worked in the food preparation sector before and have a good general knowledge of food safety procedures. What type of training would you organise for them? □ Satisfactory □ Not Satisfactory

SITXFSA004 Student Assessment Booklet Page: 37 of 96 Version: 3.0 Responsibility: Course Coordinator Last Reviewed: August 2020 Q39: What methods can be used to monitor your food safety program? □ Satisfactory □ Not Satisfactory Q40: Read the scenario below. Determine the potential cause, what actions you can take to confirm the cause, your response to ensure it doesn’t happen again, and what planning is required to implement this. Scenario: When you check the hot food buffet display temperature log, it reveals that the last two temperature checks have indicated food in the display cabinet is being held at 55 °C. The service staff have been completing checks on an hourly basis.  Potential cause(s)  Action(s) to confirm cause  Response

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SITXFSA004 Student Assessment Booklet Page: 38 of 96 Version: 3.0 Responsibility: Course Coordinator Last Reviewed: August 2020  Planning implementation □ Satisfactory □ Not Satisfactory Q41: Based on your responses to question 40, what food safety documents must you update to reflect any changes you have implemented? □ Satisfactory □ Not Satisfactory Q42: What method(s) could you use to communicate these changes to your team? □ Satisfactory □ Not Satisfactory

SITXFSA004 Student Assessment Booklet Page: 39 of 96 Version: 3.0 Responsibility: Course Coordinator Last Reviewed: August 2020 SECTION 4: Participate in food safety audit Q43: You may be required to provide assistance to an inspector during an audit. What are two examples of assistance, information or documentation the auditor might ask for? □ Satisfactory □ Not Satisfactory Q44: How often are food safety audits conducted? □ Satisfactory □ Not Satisfactory Q45: What influences how often a business is audited? □ Satisfactory □ Not Satisfactory

SITXFSA004 Student Assessment Booklet Page: 40 of 96 Version: 3.0 Responsibility: Course Coordinator Last Reviewed: August 2020 Q46: Based on the information provided, how long do you need to retain food safety records? Standard 3.2.1 Food safety programs states: A food business must – (c) retain copies of all written reports of the results of all audits of the food safety program conducted by a food safety auditor within the last four years, for inspection upon request by a food safety auditor who audits the food safety program or an authorised officer. □ Satisfactory □ Not Satisfactory

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SITXFSA004 Student Assessment Booklet Page: 41 of 96 Version: 3.0 Responsibility: Course Coordinator Last Reviewed: August 2020 SECTION 5: Evaluate and revise food safety program Q47: Why should the food safety program be reviewed on a regular basis? Provide two reasons. □ Satisfactory □ Not Satisfactory Q48: Audits are one way of validating food safety controls. What are two types of audits used to review a food safety program? Briefly describe each one. □ Satisfactory □ Not Satisfactory Q49: What is one method of testing which can be undertaken to determine if food safety controls are working appropriately? Briefly describe how tests are completed. □ Satisfactory □ Not Satisfactory

SITXFSA004 Student Assessment Booklet Page: 42 of 96 Version: 3.0 Responsibility: Course Coordinator Last Reviewed: August 2020 Q50: What documentation might be reviewed and updated during a desktop audit of a food safety program? □ Satisfactory □ Not Satisfactory Q51: Who do you need to communicate any changes in the food safety program to? □ Satisfactory □ Not Satisfactory Q52: Why should any changes to the food safety program and the reasons for change be documented? □ Satisfactory □ Not Satisfactory

SITXFSA004 Student Assessment Booklet Page: 43 of 96 Version: 3.0 Responsibility: Course Coordinator Last Reviewed: August 2020 Q53: How does a review of the food safety program help you identify training needs? □ Satisfactory □ Not Satisfactory AT2 Worksheets Overall Result Satisfactory □ Not Satisfactory □

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SITXFSA004 Student Assessment Booklet Page: 96 of 96 Version: 3.0 Responsibility: Course Coordinator Last Reviewed: August 2020

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