SITXFSA008 Develop and implement a food safety program

SITXFSA001 Use hygienic practices for food safety

STUDENT NAME*

STUDENT ID*

Assessment Start Date*

DayMonthYear

Student Email*

example@example.com

Location*

Sydney CampusBrisbane Campus

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 Gamma College 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.
Refer to your learner portal for feedback on your assessment tasks
You are to keep a copy of your assessment answers in case of submission error
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 Gamma College Student User Guide.

Pre-requisite Unit

SITXFSA005
Use hygienic practices for food safety

SITXFSA006
Participate in safe food handling practices

Make sure you read through the assessments in this booklet before you fill out and sign the agreement below.
If there is anything that you are unsure of, consult your assessor prior to signing this agreement.

Have you read the assessment requirements for this unit?6566*

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Do you understand the requirements of the assessments for this unit?*

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Do you agree to the way in which you are being assessed?*

YesNo

Do you have any specific needs that should be considered? If so, explain these in the space below.*

YesNo

Any specific needs

Do you understand your rights to re-assessment?*

YesNo

Do you understand your right to appeal the decisions made in an assessment?*

YesNo

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 withI 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.

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 Gamma College 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
Gamma College 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.

1. When creating a food safety program what are the 12 steps? Make sure you include the 7 principles as part of your answer.*

2. List six of the basic requirements that need to be included in a food safety plan*

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.*

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.*

5. Briefly summarise the food safety codes that support regulatory requirements.

Purchasing and receiving food*

Food storage*

Food processing including: thawing frozen food, preparing food, cooking food, cooling and freezing food, and reheating prepared food*

Serving and displaying food*

Packaging and transporting food*

Cleaning and sanitising*

Recording temperatures*

Time control*

Pest control*

Waste disposal*

Personal hygiene*

Maintenance*

Food recalls*

6. Briefly explain the food safety standard 3.2.2 and how it supports regulatory requirements.*

7. List three procedures and three monitoring documents used to support a food safety program.

Procedures*

Monitoring documents*

8. Briefly explain the role of the local government in regard to food safety regulations and audit frequencies.

Who approves your food safety program?*

What is the role of an Environmental Health Officer (EHO)?*

How often are audits?*

What would happen if a customer reported a food safety breach?*

What can the EHO do if the business has breached food safety laws?*

9. Complete the following table as stated by the Australia New Zealand Food Standards Code:

Meaning of contaminant*

Meaning of contamination*

Potentially hazardous foods*

10. Explain how the following aspects contribute to the food safety program. Include information on policies and procedures that are related.

Audit*

Cleaning and sanitation*

Communication*

Contingency management*

Corrective actions*

Equipment maintenance*

Evaluation*

Critical control points (CCPs)*

Hazards including: controls, corrective action, monitoring and record keeping*

Personal considerations including: dress, hygiene and PPE*

Pest control*

Record maintenance*

Training*

11. Briefly explain how the following food safety monitoring techniques apply to the food safety program.

Bacterial swabs and counts*

Checking and recording that food is stored in appropriate timeframes*

Chemical tests*

Monitoring and recording food temperatures using a temperature measuring device accurate to plus or minus one degree Celsius*

Monitoring and recording temperature of cold and hot storage equipment*

Visually examining food for quality review*

12. Briefly explain the following food safety management documents.

Audit reports*

Audit tables*

Customer complaint forms*

Food flow diagrams*

Food production records*

Hazard analysis table*

Incident reports where food hazards are found not to be under control*

Policies, procedures and product specifications*

Records of the monitoring of hazard controls*

Records required by local legislation*

Illness register*

List of suppliers*

Temperature control data*

Training logs*

Verification records*

13. Complete the following six main critical control points (CPPs) with one method of control within the food production process.

Purchasing and receiving food*

Storage*

Thawing frozen food*

Preparing food*

Cooking food*

Cooling and freezing food*

Reheating prepared food*

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?*

Rows	Temperature
Food storage - Dry store
Food storage - Coolroom
Food storage - Freezer
Food production
Food display
Thawing food
Cooking
Cooling processed food
Reheating
Transporting

b) List three main types of hazards and contamination.*

c) What are the ideal conditions for microbiological growth?*

d) Briefly explain the temperature danger zone and the two-hour and four-hour rule.*

e) Briefly explain the two-hour and four-hour cooling rule.*

15. List two things that affect which cleaning, sanitising and pest control equipment and materials are used as part of the food safety program.*

16. List the six high-risk customer groups that need to be considered when developing a food safety program.*

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 colludedI 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.

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 providing suitable food safety
o product specifications systems and options for the organisation for which it has been
o monitoring documentation prepared
• monitor, evaluate and identify improvements to the above food safety program.

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

• 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 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 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 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.

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 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.

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.

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.

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.

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.

Section 1: Develop food safety program

List the members of your food safety team working group.*

Where did you access your Food Safety Program template from?Include the website source if located online.*

List the document name, version number and the date it was produced.*

Section 2: Implement food safety program

Name the relevant council that you need to comply with.*

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*

Which training aid have you selected to prepare for mentoring a work colleague? Explain your reason for choosing this.*

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). *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*

Section 3: Monitor food safety program

Write down the dates of the week you monitored.*

Who did you work with to conduct this review?*

Which logs have you checked against the FSP?List them all here.You must monitor all logs.*

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.*

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?*

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.*

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.*

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.*

Describe the preparatory activities you completed for the upcoming audit. List the records you prepared.*

What date and time did the audit occur on?*

Describe the audit process you participated in. Who did you work with and what was the flow of events?*

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*

In discussion with your working group, what actions have been decided on to resolve these systemic issues?*

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.*

File Upload - Any

I declare that:*

The Trainer/assessor advised me of the date and time of the assessmentThe Trainer /assessor explained appropriate evidence required to complete assessmentThe Trainer/assessor explained the purpose and the consequence of assessmentI was provided with any special needs required relating to the assessment processThe Trainer/assessor explained my rights regarding the appeals processThis assignment is my own work and that I have correctly acknowledged the work of othersThis assignment is in accordance with Gamma Education & Training guidance on good academic conduct (and how to avoid plagiarism and other assessment irregularities)

Signature*

SITXFSA008 Develop and implement a food safety program

Introduction

Student assessment agreement

Assessment Task 1 Cover Sheet

Assessment Task 1: Knowledge questions

Assessment Task 2 Cover Sheet

Student Declaration

Assessment Task 2: Project Portfolio

Activities

Assessment Summary Sheet