SITXFSA008 Project Portfolio Task 2
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School
Central Australian College *
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Course
CHCCCS004
Subject
Information Systems
Date
Dec 6, 2023
Type
docx
Pages
16
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This is Project Portfolio template
It is part of the supporting resource for Assessment Task 2
SITXFSA008 - Develop and implement a food safety program
Student Version
Project Portfolio SITXFSA008 Develop and implement a food safety program
This is Project Portfolio template
It is part of the supporting resource for Assessment Task 2
Assessment Task 1 Cover Sheet
Student Declaration To be filled out and submitted with assessment responses
I declare that this task is all my own work and I have not cheated or plagiarised the work or colluded with any other student(s).
I understand that if I am found to have plagiarised, cheated or colluded, action will be taken against me according to the process explained to me.
I have correctly referenced all resources and reference texts throughout these assessment tasks. Student Name
Shivani Mahajan
Student ID Number
210346
Student Signature
Shivani Mahajan
Date
03/11/2023
Assessor Declaration
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 Name
Assessor Signature
Date
Assessment Outcome
S
NS
DNS
Re-submission Y N
Feedback
Student Result Response
My performance in this assessment task has been discussed and explained to me.
I would like to appeal this assessment decision. Student Signature
Date
A copy of this page must be kept in the student’s file with the evidence. SITXFSA008 - Develop and implement a food safety program
Student Version
This is Project Portfolio template
It is part of the supporting resource for Assessment Task 2
Task 2: Recruitment Project
Section 1: Develop food safety program List the members of your food safety team working group.
Abhinav Rasaily
Shivani
Sujit
Where did you access your Food Safety Program template from?
Include the website source if
located online. The food safety template is accessed from. Food safety program template- Caterers
https://www.health.qld.gov.au/-data/assets/word-
doc/0021/442209/fsp-template-catering.doc
SITXFSA008 - Develop and implement a food safety program
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List the document name, version number and the date
it was produced.
Tool for development of a food safety program
Catering and retail premises
April 2018
Attach:
Draft Food Safety Program
☐
Section 2: Implement food safety program
Name the relevant council that you need to comply with.
Meander Valley Council
SITXFSA008 - Develop and implement a food safety program
Student Version
This is Project Portfolio template
It is part of the supporting resource for Assessment Task 2
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
Food safety
Council's Environmental Health Officers routinely inspect premises to ensure food is safely prepared, stored, and handled. Food premises are required to comply with the Food Act 2003 and the Food Safety Standards
Food Standards Code The standards in the Australia New Zealand Food Standards Code are
legislative instruments under the Legislation Act 2003. The authoritative versions of these standards are on the Australian Government Federal Register of Legislation.
Source: Food Practices - Meander Valley Council
Which training aid have you selected to prepare for mentoring a work colleague?
Explain your reason for choosing this. Food handling safety, emergency evacuation safety training were provided on various dates.
Because Food Safety Standard 3.2.2 requires that a food business must ensure that persons undertaking or supervising food handling operations have appropriate skills and knowledge in food safety and food hygiene matters for their level of food handling.
evacuation safety training is vital for safeguarding lives, minimizing injuries, and ensuring a well-coordinated response during emergencies. It is an investment in the well-being of individuals and contributes to creating safer environments in various settings.
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. 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). The training session was held in. Delorian trade training centre- evacuation safety training
AFC Launceston- Food handling safety
SITXFSA008 - Develop and implement a food safety program
Student Version
This is Project Portfolio template
It is part of the supporting resource for Assessment Task 2
*Attach the evidence below
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
An email was sent with attached file explaining the following points
Key Points:
Purpose and Benefits: Briefly explain the purpose of the FSP and the benefits it brings to our organization, including improved safety standards and compliance.
Implementation Timeline: Provide a high-level overview of the timeline,
highlighting key milestones and the date of full implementation.
Training Sessions: Communicate details about any training sessions scheduled to familiarize the team with the new FSP protocols.
Support Channels: Clearly state how team members can seek support or clarification during the implementation phase.
Points of Contact: Share contact information for individuals responsible
for different aspects of the FSP implementation.
Next Steps: Attend the scheduled training sessions.
Review provided documentation for a comprehensive understanding of
FSP procedures.
Direct any questions or concerns to the designated points of contact.
SITXFSA008 - Develop and implement a food safety program
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This is Project Portfolio template
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Attach: Food Safety Program final version
☐
Photo of training aid displayed visually
☐
Evidence of arranging a mentoring session with one colleague
☐
Email to work group to implement the new FSP
☐
SITXFSA008 - Develop and implement a food safety program
Student Version
This is Project Portfolio template
It is part of the supporting resource for Assessment Task 2
Section 3: Monitor food safety program
Write down the dates of the week you monitored. Monitored dates:
16/09/2023
23/09/2023
30/09/2023
14/10/2023
19/10/2023
26/10/2023
02/11/2023
09/11/2023
16/11/2023
Who did you work with to conduct this review?
Team members: Abhinav, Shivani, Sujit
Which logs have you checked against the FSP?
List them all here. You must monitor all logs.
Record 1: Approved suppliers list
Record 2: Approved food supplier agreement form
Record 3: Incoming goods
Record 4: Food recall
Record 5: Customer complaints
Record 6: Temperature control log
Record 7: The 2 hours/4-hour guide
Record 8: Cleaning and sanitising
Record 9: Equipment maintenance and calibration of thermometers
Record 10: Pest control
Record 11: staff illness
Record 12: staff training
Have all policies and procedures within the food safety program been Almost all the logs have been followed correctly within the food safety program.
SITXFSA008 - Develop and implement a food safety program
Student Version
This is Project Portfolio template
It is part of the supporting resource for Assessment Task 2
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. But due to short staff and busy period some of the daily cleaning logs were not performed and recorded.
All the Weekly, monthly, and quarterly cleaning were performed.
All other logs were recorded properly.
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?
Several issues were seen:
Incoming goods (Fish) when arrived was over the required temperature i.e., 7c and therefore rejected.
Incoming goods (Vegetables) were found damaged when arrived and therefore rejected.
Customer complaint: long wait for food because of busy period and less staff. Corrective action: more staff to be rostered for busier period.
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.
Incoming goods: Fish was over 7c when arrived for delivery.
Firstly, Visual check was done then temperature was taken, and it was 7c which is against the food safety. Credit for fish was requested.
An email to the supplier regarding the incident was sent and explanation was requested.
Required fish was purchased from wools worth for the day.
SITXFSA008 - Develop and implement a food safety program
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Attach:
Completed food safety program review documentation
☐
Email to supplier
☐
Email to team members about breach
☐
Updated FSP records (Approved Supplier List and Incoming Goods Log)
☐
Section 4: Audit, evaluate and improve the program
Who will you contact to complete the independent audit?
Conduct research and find a business that provides this service who covers your local
area. Write a summary about what they do and how they can assist your business. Action OHS Consulting
It provides independent Food Safety Audits and establishes internal audit programs. Ensure that your Food Safety Program has been built to address council and government requirements.
It assists you in all facets of development including:
Advice in relation to Policy and Procedure Development
Hazard Analysis Critical Control Point (HACCP) Program implementation, troubleshooting and advice.
SITXFSA008 - Develop and implement a food safety program
Student Version
This is Project Portfolio template
It is part of the supporting resource for Assessment Task 2
In-house training for your staff
Regular legislative updates
Assistance with Risk Assessments for your specific Food Safety challenges
Draft an email to send to this business to provide them with
information about what you require and when. You can either draft the email in this section or upload an attachment. Do not send it. Subject: Request for Independent Audit - Food Safety Program
Dear OHS Action Consulting,
I trust this message finds you well. My name is [Your Name], and
I am reaching out on behalf of [Your Company]. We are currently
in the process of enhancing our food safety protocols and compliance standards, and as part of our commitment to transparency and accountability, we are seeking the services of an independent auditor to conduct a comprehensive audit of our Food Safety Program (FSP).
We are aiming to schedule the audit to commence on 20/11/2023. However, we are open to discussing a timeline that suits your availability and ensures a thorough and comprehensive examination of our Food Safety Program.
If your organization is available and interested in taking on this project, we kindly request you to submit a proposal outlining:
Relevant experience in conducting similar audits.
A detailed approach to assessing our Food Safety Program.
Proposed timeline and key milestones.
Cost estimate for the entire audit process.
Regards,
Abhinav Rasaily
Describe the preparatory activities you completed for the upcoming audit.
List the records you prepared.
In anticipation of the upcoming Food Safety Program (FSP) audit, we meticulously prepared by conducting a comprehensive review of our documentation, ensuring all policies and procedures were up to date. A thorough risk assessment identified potential vulnerabilities, guiding our focus during the audit. We conducted internal audits to identify and rectify any non-compliance issues, fostering a proactive approach. Refresher training was provided to employees involved in food handling, emphasizing the significance of adherence to safety guidelines. A corrective action plan was developed based on internal audit findings, and corrective measures were implemented.
The records are:
o
Record 1: Approved suppliers list
o
Record 2: Approved food supplier agreement form
o
Record 3: Incoming goods
o
Record 4: Food recall
o
Record 5: Customer complaints
o
Record 6: Temperature control log
o
Record 7: The 2 hours/4-hour guide
SITXFSA008 - Develop and implement a food safety program
Student Version
This is Project Portfolio template
It is part of the supporting resource for Assessment Task 2
o
Record 8: Cleaning and sanitising
o
Record 9: Equipment maintenance and calibration of thermometers
o
Record 10: Pest control
o
Record 11: staff illness
Record 12: staff training
What date and time did the audit occur on?
20/11/2023
Describe the audit process you participated in. Who did you work with and what was the flow of events?
I worked with Jason from OHS action Consulting.
The Food Safety Program (FSP) audit process involved several key steps to thoroughly assess and validate our food safety practices. The flow of events during the audit can be summarized as follows:
Opening Meeting: The audit commenced with an opening meeting, where the audit objectives, scope, and timeline were discussed. Introductions were made, and roles and responsibilities were clarified.
Document Review: The audit team conducted a comprehensive review of our documentation, including policies, procedures, and
records related to the Food Safety Program. This phase ensured
that our documented practices aligned with industry standards.
On-site Inspection: The audit team conducted on-site inspections to observe food handling processes, cleanliness, and adherence to safety protocols in real-time. They focused on critical areas identified during the risk assessment.
Interviews and Discussions:
Interviews were conducted with key personnel involved in food safety management. Discussions covered training programs, corrective actions, and overall awareness of food safety practices among employees.
Record Verification: The audit team verified records related to food safety, including temperature logs, sanitation records, and any documentation related to previous corrective actions. This process aimed to ensure the accuracy and completeness of our records.
Mock Recall Scenario: A mock recall scenario was presented to SITXFSA008 - Develop and implement a food safety program
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assess our readiness to trace and recall products in the event of a safety concern. Closing Meeting: The audit concluded with a closing meeting, where the audit team provided initial feedback on their observations. Audit Report: Subsequently, the audit team prepared a detailed report outlining their findings, observations, and any recommendations for improvement. The report was shared with the management team.
Follow-Up and Corrective Actions: After receiving the audit report, we implemented any necessary corrective actions and improvements based on the findings. The audit team may conduct follow-up activities to verify the effectiveness of corrective measures.
Where has the audit checklist been saved?
Save a copy in your local files
on your personal device or classroom computer in a clearly labelled folder and attach a screenshot to demonstrate you can retain audit records.
Outline any issues that were raised during the audit.
*Include a copy of the audit checklist/report
An issue regarding variation in 2hour/4hour food temperature log
has been discovered by the auditor.
An auditor thinks these variations are not usual.
Auditor predicts that some staff might not be taking temperature after 2 hours and then 4 hours while doing the cooling process.
SITXFSA008 - Develop and implement a food safety program
Student Version
This is Project Portfolio template
It is part of the supporting resource for Assessment Task 2
In discussion with your working group, what actions have been decided on to resolve these systemic issues?
An emergency meeting was organised, and all members were reminded the seriousness of the situation.
While cooling the cooked food certain process must be followed,
and if it is not done properly, it may harm the customer’s health.
Proper training is to be given regarding cooling process.
Update the FSP and then draft an email communicating to your team about the changes and why it’s been necessary to make these. Make sure you follow the instructions in your Student Guide about what the communication needs to include. Draft it here or attach
an email to this section of your portfolio along with the updated FSP.
There will be 3 temperatures to be recorded in the updated FSP for cooling process.
First, after food is cooked.
Then, after 2 hours.
Then, after 4 hours.
Drafted email
Subject: Urgent: Proper Recording of Cooling Processes Required
Dear team,
I hope this email finds you well. It has come to our attention that there have been instances of insufficient documentation regarding the cooling processes in our recent production cycles. Proper recording of the cooling phase is critical to ensuring the safety and quality of our products.
Effective immediately, I would like to emphasize the importance of accurately and consistently recording the cooling process for all relevant products. This includes monitoring and documenting temperatures at specified intervals, noting any deviations, and ensuring that this information is promptly and comprehensively recorded in our logs.
To support this effort, we will be conducting a brief training session on [date and time] to review proper procedures for recording cooling processes. Attendance is mandatory for all team members involved in this phase of production.
Please take this matter seriously, as it directly impacts the quality and safety of our products. Your diligence in recording accurate cooling data is crucial for compliance with industry standards and regulatory requirements.
SITXFSA008 - Develop and implement a food safety program
Student Version
This is Project Portfolio template
It is part of the supporting resource for Assessment Task 2
If you have any immediate concerns or questions, please feel free to reach out.
Best regards,
Abhinav Rasaily
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
☐
SITXFSA008 - Develop and implement a food safety program
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Assessment Task 2 Checklist
Student’s Name: Shivani Mahajan
Did the student
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.
Task Outcome
Satisfactory
Not Satisfactory
Assessor Signature
Assessor Name
Date
SITXFSA008 - Develop and implement a food safety program
Student Version