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SITXFSA008 - Assessment C - FSP Documentation - Task 3

SITXFSA008 - Develop and implement a food safety program

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120 views

SITXFSA008 - Assessment C - FSP Documentation - Task 3

SITXFSA008 - Develop and implement a food safety program

Uploaded by

bumbabim
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as DOCX, PDF, TXT or read online on Scribd
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SITXFSA008 DEVELOP AND IMPLEMENT A FOOD SAFETY PROGRAM – Project

DOCUMENTATION

Task 3: Production flow chart – food or menu item

Menu or food item: Roasting Beef production flow chart


Production step Identified hazard(s) CP or CCP?
Purchase and Damaged packaging for beef CP
receiving stock
Reject back to
supplier and report
to head chef

Food storage The temperature cool room and freezer to CP


storage.
Check the right
temperature, avoid
food cross-
contamination.

Preparation of Contamination from raw beef and cooked food CCP


food items or vegetable

Clean working
area, use right
colour for chopping
board and
equipment

Cooking food Cooking Roasting beef temperature below CCP


than 70C
Use separate
equipment while
cooking meat,
poultry, vegetable
or special
requirement

Cooling food Cooling time too long for beef stock CCP

Right temperature
from 60-21C first 2
hrs and 21-5C next
4 hrs

Serving food Roasted beef served at incorrect temperature CCP

training knowledge
for staff about
Food hygiene or
food handler

1© Didasko Learning Resources 2022 Edition


SITXFSA008 DEVELOP AND IMPLEMENT A FOOD SAFETY PROGRAM – Project

2 © Didasko Learning Resources www.didasko-online.com

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