SITXFSA008

develop and
implement a food
safety program
Student Assessment Tasks SITXFSA008 - Develop and implement a food safety program

Contents
Introduction 3

Assessment for this unit 3

Student assessment agreement 4

Assessment Task 1: Knowledge questions 6

Information for students 6

Questions 7

Assessment Task 1: Checklist 20

Assessment Task 2: Project Portfolio 23

Information for students 23

Activities 24

Assessment Task 2: Checklist 31

Final results record 33

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

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Student Assessment Tasks SITXFSA008 - Develop and implement a food safety program

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.

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Student Assessment Tasks SITXFSA008 - Develop and implement a food safety program

Student assessment agreement

Make sure you read through the assessments in your student assessment 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?  Yes  No

Do you understand the requirements of the assessments for this unit?  Yes  No

Do you agree to the way in which you are being assessed  Yes  No

Do you have any specific needs that should be considered  Yes  No

If so, explain these in the space below.

Do you understand your rights to reassessment?  Yes  No

 Yes  No
Do you understand your right to appeal the decisions made in an
assessment?
Student name

Student ID number

Student signature

Date

Assessor name

Assessor signature

Date

Assessment Task - Cover Sheet Student declaration

To be filled out and submitted with assessment responses
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Student Assessment Tasks SITXFSA008 - Develop and implement a food safety program
 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

Student ID number

Student signature

Date

Assessment Task

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 Resubmission 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 supplied to the office and kept in the student’s file with the evidence.

Assessment Task 1: Knowledge questions

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 Hospitality
Works Student User Guide
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Student Assessment Tasks SITXFSA008 - Develop and implement a food safety program
• comply with the due date for assessment which your assessor will provide
• adhere with Peach Institute’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
i

Information about how you should complete this assessment can be found in Appendix A of the
Hospitality Works 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 Peach Institute has provided you
with an assessment cover sheet, please ensure that you use that.

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.
Answer:
 Evaluate Possible Risks: Find out if there are any risks involved with preparing
meals.
 Determine the crucial checkpoints: Determine which process steps must be
controlled to eliminate or minimise hazards.
 Necessary Restrictions Need To Be Clearly Stated: Make sure standards are
set for every CCP to keep things under control.
 Make sure you follow CCPs: Continue to track and measure CCPs.

 Take Action to Solve the Issue: Create a backup plan if the desired action
doesn't work out.
 Analyse the Framework: Verify that all operations are running well.

 Application of Documentation Techniques: Keep thorough records of every

technique you perform and the results you obtain.
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Student Assessment Tasks SITXFSA008 - Develop and implement a food safety program
 Evaluation of Risk: Ascertain whether there are any possible risks associated
with the method or product.
 Determine and explain the control systems: Describe the steps necessary to
maintain authority.
 Create a Development Monitoring Strategy: Describe the elements of the
monitoring process.
 Act to Address the Problem: Expect that observation will reveal an anomaly.

 Put the Information Verification Mechanisms into Practice: Verify that the
system performs as planned.

2. List six of the basic requirements that need to be included in a food safety plan.
Answer:
 Generalised Methods to Feed Product Quality, or GMPs: All food must adhere
to these basic operational and environmental standards to protect customers.
 Procedures for Sanitation and Hygiene: Procedures and guidelines about
upholding a clean workplace.
 Management of Allergicogens: Methods to lessen the likelihood that allergens
will come into touch with goods when they are being produced.
 Overseeing Vendors: They keep an eye on suppliers to make sure they abide
by all relevant food safety regulations.
 Techniques for Observation and Memory: We are putting in place
mechanisms to monitor goods actively and provide customers with prompt
responses to recalls.
 Making Course Materials: Workers ought to receive training on safe food
handling techniques.

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.
Answer:
 Questions and Surveys: We are using questionnaires and surveys to get input
and recommendations from relevant stakeholders.
 Target Audience: We are arranging gatherings of several stakeholder groups
to discuss issues related to food safety.
 Seminars & Academic Assembly: To gather feedback and distribute
programme updates, we are bringing stakeholders together.

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Student Assessment Tasks SITXFSA008 - Develop and implement a food safety program
 Regular social events and conversations: Regular meetings or online forums
can be used to keep lines of communication open on programme updates and
food safety concerns.

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

Food safety 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.

Procurement team Responsible to ensure that the food safety program is

created and maintained. They receive progress and
update reports from the team on the ground.

Department heads 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.
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Food safety code Summary

Purchasing and To prevent contamination or spoiling, always eat food from

receiving food reliable sources and carefully inspect it when delivered.

Food storage To ensure food safety and preserve product quality during
storage, following strict labelling guidelines, separating raw
and cooked food portions, and regulating temperature are
imperative.

Food processing Always use caution when cooking food to avoid the spread
including: thawing of germs. Included are the proper methods for heating,
frozen food, cooling, and freezing food.
preparing food,
cooking food, cooling
and freezing food,
and reheating
prepared food

Serving and Following hygienic serving procedures, keeping hot and

displaying food cold food at the proper temperatures, and preventing
cross-contamination when presenting food are essential
steps in ensuring the safety of the clients' meals.

Packaging and Food safety during transportation can be guaranteed using

transporting food the right packing supplies and methods.

Cleaning and Maintaining clean and sterilised tools, equipment, and

sanitising surfaces is essential to reducing the chance of disease
transmission and cross-contamination when preparing
food.

Recording Periodically checking and recording the temperatures

temperatures throughout food preparation, storage, and refrigeration is
essential to ensure that the temperatures do not
encourage the growth of bacteria and stay within
permissible bounds.

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Food safety code Summary

Time control Food must be prepared, chilled, and served at precise

times to prevent the growth of harmful microorganisms.

Pest control Remove rodents from food preparation and storage areas
to stop their spread.

Waste disposal Ensure that food leftovers are disposed of properly to

maintain a clean, contaminant-free environment in every
area used for food preparation.

Personal hygiene To stop the transmission of germs, everyone touching food

must regularly and thoroughly wash their hands.

Maintenance Regular maintenance and inspections ensure that the

equipment and facilities are always clean and safe.

Food recalls As soon as possible, take potentially dangerous foods off

the stores or, if necessary, start a recall.

6. Briefly explain the food safety standard 3.2.2 and how it supports regulatory
requirements.
Answer:
As outlined in the Australia New Zealand Food Standards Code, Food Safety Standard
3.2.2 is part of Australia's food safety regulations. Providing food facilities with
specific guidelines to follow meets regulatory duties and ensures the safety of food
items. The hygiene practices of food handlers, pest control, and the cleanliness of
premises and equipment are only a few of the many aspects these standards cover.
Food enterprises must comply with this standard to achieve their legal obligations
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and maintain public health standards overseen by Food Standards Australia New
Zealand (FSANZ) and state and territory health authorities.

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

The document "Washing our Hands Properly" provides

comprehensive guidelines regarding the appropriate
duration, type, and disinfection of hand washing.

Guidelines for Ensuring a Consistent Temperature: This

segment furnishes instructions on how to maintain a
Procedures
suitable temperature for food during cooking, storing, or
handling.

Procedure for Sanitation and Cleaning: Expounds upon the

steps required to cleanse and sanitise surfaces, implements,
and instruments to prevent their contamination.

Experiment Record: This record monitors the temperatures

during heating, cooling, and storage to guarantee they do
not surpass acceptable thresholds.

Monitoring HACCP Strategy: Maintains a record of monitoring and

documents revisions to procedures to guarantee food production
safety.

Maintaining cleanliness: Supervises cleansing responsibilities

and verifies compliance with hygiene protocols.

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

Who approves your food The regional health department or regulatory body
safety program? usually has approval for the food safety program,
though this can differ throughout jurisdictions.

What is the role of an Using inspections and enforcement, EHOs guarantee

Environmental Health adherence to food safety rules.
Officer (EHO)?

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How often are audits? The audit frequency, which can range from once every
few months to once a year, is determined by risk levels
and geographic limitations.

What would happen if a Upon notification of a food safety infringement by a

customer reported a food consumer to the relevant regulatory authority or
safety breach? health department, an investigation is initiated
promptly. Standard procedures are investigating the
violations, assessing them, and putting corrective
measures in place.

What can the EHO do if An Environmental Health Officer (EHO) may take
the business has several measures when a company violates food safety
breached food safety laws. For specific violations, written notices, warnings,
laws? or punishments may be applied.

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

Meaning of Everything that can contaminate food and cause harm—

physical, chemical, or biological.
contaminant

Meaning of When an unwanted material gets mixed into food, food

contamination deterioration occurs, and it becomes unfit.

Potentially hazardous Anything that could encourage the growth of dangerous

foods infections or poisons when exposed to room temperature
is not allowed.

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

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Audit Promptly and appropriately resolves identified violations or

issues to mitigate risks and guarantee adherence to
regulations.

Cleaning and Corrective Action Procedures are intended to address and

sanitation prevent recurrences of violations.

Communication The likelihood of contamination is reduced by guaranteeing

that all food-handling equipment is operational.

Contingency Detailed protocols for the routine maintenance, repair, and

management examination of every piece of equipment.

Corrective actions This procedure verifies adherence to food safety protocols,

seeks opportunities for process enhancement, and
evaluates their efficacy.

Equipment The procedures and methods for evaluating processes,

maintenance compliance, and ongoing quality improvement are outlined
in an assessment protocol.

Evaluation Specifies critical domains in which precautions for food

safety can be implemented.

Critical control Critical Control Points (CCP) methods specify monitoring

points (CCPs) progress, recording essential data, and making necessary
adjustments.

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Hazards including: Identifies potential dangers, provides preventative

controls, corrective measures, oversees adherence to regulations, and
action, monitoring documents every occurrence.
and record keeping

Personal A peril analysis plan is a comprehensive document

considerations specifying the protocols for controls, monitoring, and
including: dress, record-keeping concerning each identified hazard.
hygiene and PPE

Pest control He conducts rounds to verify that employees maintain

personal hygiene, don appropriate clothing, and utilise
personal protective equipment (PPE) to prevent the spread
of illness.

Record In environments where food is handled, the Personal

maintenance Hygiene Policy specifies the minimum permissible level of
personal cleanliness and the proper attire to be worn.

Training Controlling and preventing infestations reduces the

likelihood of food product contamination.

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

Bacterial swabs and Different leaned to determine the bacterial load. This
counts helps to determine the bacterial loads and assess the
cleanliness maintained in the kitchen. Regular counting
and swabbing procedures improve facility sanitation
surveillance and compliance with hygiene standards.

Checking and recording Keeping an eye on how long food is stored could help
that food is stored in ensure that the suggested storage times are followed.
appropriate timeframes Avoiding foods that have gone bad or expired can help
lower the likelihood of contracting food poisoning.

Chemical tests Chemical assays can determine the concentration and

presence of particular compounds in food or the
processing environment, such as pollutants and
sanitizers. These tests help to guarantee that the food is
safe for human consumption and free of harmful
ingredients.

Monitoring and Accurate measuring tools are essential for food

recording food temperature monitoring. To prevent food poisoning,
temperatures using a keep perishables at a temperature below what is critical
temperature measuring for bacterial growth.
device accurate to plus
or minus one degree
Celsius

Monitoring and To guarantee correct operation and food safety,

recording temperature regularly checking the temperatures of kitchen and
of cold and hot storage storage appliances is imperative.
equipment

Visually examining food With their eyes, people can assess the appearance,
for quality review quality, and overall performance of food preparation
products. The previously mentioned tool is crucial When
spotting signs of contamination, disintegration, or other
quality issues that could jeopardize food safety.

12. Briefly explain the following food safety management documents.

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Audit reports Kindly furnish a comprehensive overview of the outcomes

derived from food safety assessments, encompassing the level
of adherence, detected concerns, and suggested remedies.

Audit tables Audit criteria, results, and compliance statuses are organised
in tables to facilitate monitoring and reference.

Customer Documenting client concerns about food safety facilitates the

complaint forms oversight and timely resolution of such matters.

Food flow Flowcharts illustrate the food production or management

diagrams process's critical control points and potential hazards.

Food production Food preparation procedures are documented with batch

records numbers, ingredient lists, dates, and methods.

Hazard analysis A systematic table delineating the risks and corresponding

table controls associated with various food products or processes.

Incident reports Thoroughly record the issue and the remedial actions
where food implemented when food safety hazards are not adequately
hazards are managed.
found not to be
under control

Policies, These documents contain exhaustive delineations of product

procedures and specifications, company policies, and standard operating
product procedures.
specifications

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Records of the I am maintaining a record of the procedures for monitoring

monitoring of and regulating risks in the production and processing of food
hazard controls on a regular basis.

Records required Documents pertaining to governmental agency-established

by local standards for the safety, conformity, and monitoring of food.
legislation

Illness register For the purposes of investigation along with follow-up,

compiles and maintains a database containing client and
employee reports of food-related incidents and ailments.

List of suppliers Our catalogue of certified suppliers contains dependable and

compliant vendors who exceed food safety regulations.

Temperature In order to maintain food within safe parameters, its

control data temperature was evidently monitored throughout its entire
lifecycle, including preparation, shipment, storage, and
handling.

Training logs Documents comprising the results of staff training sessions

with the objective of strengthening comprehension and
adherence to food safety regulations.

Verification The effectiveness of the food safety procedures has been

records verified through evaluation, inspection, or testing; these
records guarantee uniformity and productivity.

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Student Assessment Tasks SITXFSA008 - Develop and implement a food safety program

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 Food safety regulations accredit and verify vendors.

receiving food

Storage To prevent contamination, keep an eye on the

temperature and use different containers for each type
of food.

Thawing frozen food Desiccation can be induced in a controlled environment,

like a refrigerator or a stream of cold water.

Preparing food By following safe handling procedures and avoiding

cross-contamination.

Cooking food She constantly keeps meals at the right temperature for
the allotted time.

Cooling and freezing Microorganisms are prevented from increasing by using

food blast chilling and other quick cooling methods.

Reheating prepared Reheating at the appropriate temperatures will destroy

food any microbes.

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CCP Method of control

Serving and displaying Ensure serving staff follow hygienic protocols and that
food goods are kept at the right temperature.

Packaging and Precautions will be taken to avoid contamination during

transporting food packaging and transportation.

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 Dry store 10°C to 21°C (50°F to 70°F)

storage
Coolroom 1°C to 4°C (33.8°F to 39.2°F)

Freezer 18°C (0°F) or below

Food production Varying ingredients and cooking techniques may result

in price differences. Meats are typically prepared at 63
to 74 degrees Celsius (145 to 165 degrees Fahrenheit).

Food display When exhibiting perishable foods, temperatures

between 4 and 7 degrees Celsius (39.2 and 44.6
degrees Fahrenheit) are optimal.

Thawing food Submerge it in water that is a minimum of 21 degrees

Celsius cold or place it in a refrigerator set to 1–4
degrees Celsius to prevent the growth of microbes.

Cooking Distinct preparation methods require varying cooking

times. For example, minced beef necessitates a
minimum temperature of 71 degrees Celsius
(equivalent to 160 degrees Fahrenheit), while chicken
demands a minimum temperature of 74 degrees
Celsius (equivalent to 165 degrees Fahrenheit).

Cooling processed food After two hours, decrease the temperature to 60°C
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(140°F); in the subsequent two hours, reduce it to 21°C

(70°F); and finally, maintain it at or below four °C
(70°F).

Reheating Internally, cooking food at 74°C (165°F) is the most

effective method for eliminating microorganisms.

Transporting To inhibit the growth of bacteria, refrigerate cold foods

at a temperature below five °C (41°F) and heated foods
above 60°C (140°F).

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b) List three main types of hazards and contamination.

Answer:
 Potential Risks from Biological: Food can become contaminated by a wide
range of microorganisms that can cause illness, such as bacteria, viruses,
parasites, and fungi.
 Chemical Risks: These dangerous materials include food additives,
cleaning products, pesticides, and mold or bacterium-derived toxins.
 Hazards Exist in the Real World: Tangible pollutants in food include foreign
materials such as hair, metal, glass, and plastic.

c) What are the ideal conditions for microbiological growth?

Answer:
 Potential Risks to Biological Health: Numerous microorganisms, including
bacteria, fungi, viruses, and parasites, can result in foodborne illnesses.
 Among the chemical dangers are: These dangerous materials include mold
or bacterial toxins, pesticides, food additives, and chemical cleaners.
 Dangers found in the Real World: Physical contaminants that can be found
in food include glass, plastic, and metal, in addition to hair.

d) Briefly explain the temperature danger zone and the two-hour and four-hour
rule.
Answer:
 Critical Temperature Zone: The ideal temperature range for bacterial
growth is 5 to 60°C (41 to 140°F). Eating outside this range prevents the
spread of bacteria and food-borne illnesses.
 The Two-Hour Rule: According to this guideline, perishable items should
be stored in the risk zone for two hours. This will prevent the growth of
bacteria.
 The Four-Hour Rule: The two-hour limit is reduced to four hours when the
temperature rises above 32°C (90°F). Doing this ensures that perishable
food is not left in the danger zone for longer than four hours.

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

Answer:

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Student Assessment Tasks SITXFSA008 - Develop and implement a food safety program
 The Two-Hour Rule: This recommendation states that perishable foods
should not be stored in the danger zone for more than two hours to
prevent bacteria growth.
 Time-Based Recommendation: When the outdoor temperature rises over
32°C (90°F), the two-hour window is extended to four hours to lengthen
the time that perishable commodities are kept out of the danger zone.

15. List two things that affect which cleaning, sanitising and pest control equipment and
materials are used as part of the food safety program.
Answer:
Classification of Added Insects and Vermin: Certain cleaning chemicals, disinfectants,
and techniques must effectively remove physical, chemical, and biological impurities.
The types of pests that are present, such as insects and rodents, also dictate the best
instruments and methods of control.
Surface and Contextual Factors: The kind of surface (wood, plastic, stainless steel),
the environmental circumstances (dry, moist, and food contact surfaces), or both will
determine the best cleaning and sanitizing solutions. Regarding pest control, the
design of the building, potential points of entrance, and areas conducive to insects
affect the equipment and materials used.

16. List the six high-risk customer groups that need to be considered when developing a
food safety program.
Answer:
 Elderly folks: Older people often have weakened immune systems, which
makes them more susceptible to illnesses and foodborne infections.
 About the Young: Infants and toddlers are more susceptible to food poisoning
than older children and adults because of the continuous development of
their immune systems.
 People Thinking About Having Children: Pregnant women are more
susceptible to foodborne infections because of altered hormone levels and
immune system performance. Both the developing baby and the pregnant
lady may suffer negative consequences from this syndrome.
 Immune system-compromised individuals: People with weakened immune
systems from diseases like cancer, HIV/AIDS, organ transplants, certain drugs,
or other conditions are more likely to suffer disastrous outcomes from
foodborne illnesses.

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Student Assessment Tasks SITXFSA008 - Develop and implement a food safety program
 Individuals with Prolonged Illness: Individuals with weakened immune
systems as a result of illnesses such as diabetes, liver disease, or renal disease
are more vulnerable to food poisoning.
 People with abnormalities of the digestive system: Limiting allergenic
substances and reducing the exposure of people who have severe food
responses are therefore crucial.

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Student Assessment Tasks SITXFSA008 - Develop and implement a food safety program

Assessment Task 1: Checklist

Student’s name:

Did the student provide a Completed

sufficient and clear answer successfully?
that addresses the
suggested answer for the
following? Yes No
Comments
Question 1

Question 2

Question 3

Question 4

Question 5

Question 6

Question 7

Question 8

Question 9

Question 10

Question 11

Question 12

Question 13

Question 14a

Question 14b

Question 14c

Question 14d

Question 14e

Question 15

Question 16

Task outcome:  Satisfactory  Not satisfactory

Assessor signature:

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Student Assessment Tasks SITXFSA008 - Develop and implement a food safety program

Assessor name:

Date:

Assessment Task - Cover Sheet Student declaration

To be filled out and submitted with assessment responses
Bryan Peach Institute Pty. Ltd. T/A Peach Institute
RTO No: 31822, CRICOS Provider No: 03604C, ABN: 82 106 814 439 25
Student Assessment Tasks SITXFSA008 - Develop and implement a food safety program
 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

Student ID number

Student signature

Date

Assessment Task

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 Resubmission 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 supplied to the office and kept in the student’s file with the evidence.

Bryan Peach Institute Pty. Ltd. T/A Peach Institute

RTO No: 31822, CRICOS Provider No: 03604C, ABN: 82 106 814 439 26
Student Assessment Tasks SITXFSA008 - Develop and implement a food safety program

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 providing suitable food safety

systems and options for the o
product specifications
organisation for which it has been
o monitoring documentation prepared

• monitor, evaluate and identify improvements to the above food safety program.

Bryan Peach Institute Pty. Ltd. T/A Peach Institute

RTO No: 31822, CRICOS Provider No: 03604C, ABN: 82 106 814 439 27
Student Assessment Tasks SITXFSA008 - Develop and implement a food safety program
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
• 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

Bryan Peach Institute Pty. Ltd. T/A Peach Institute

RTO No: 31822, CRICOS Provider No: 03604C, ABN: 82 106 814 439 28
Student Assessment Tasks SITXFSA008 - Develop and implement a 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:

Bryan Peach Institute Pty. Ltd. T/A Peach Institute

RTO No: 31822, CRICOS Provider No: 03604C, ABN: 82 106 814 439 29
Student Assessment Tasks SITXFSA008 - Develop and implement a food safety program

•
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

Bryan Peach Institute Pty. Ltd. T/A Peach Institute

RTO No: 31822, CRICOS Provider No: 03604C, ABN: 82 106 814 439 30
Student Assessment Tasks SITXFSA008 - Develop and implement a food safety program

•
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.

4. 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.

Bryan Peach Institute Pty. Ltd. T/A Peach Institute

RTO No: 31822, CRICOS Provider No: 03604C, ABN: 82 106 814 439 31
Student Assessment Tasks SITXFSA008 - Develop and implement a food safety program

This meeting should take approximately 1 hour.

i
Your assessor will directly observe it.

5. 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.

6. 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.

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.

Bryan Peach Institute Pty. Ltd. T/A Peach Institute

RTO No: 31822, CRICOS Provider No: 03604C, ABN: 82 106 814 439 32
Student Assessment Tasks SITXFSA008 - Develop and implement a food safety program

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.

Bryan Peach Institute Pty. Ltd. T/A Peach Institute

RTO No: 31822, CRICOS Provider No: 03604C, ABN: 82 106 814 439 33
Student Assessment Tasks SITXFSA008 - Develop and implement a food safety program

• 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.

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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.

Assessment Task 2: Checklist

Student’s name:

Completed
successfully?

Has the following been completed? Yes No Comments

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.

Bryan Peach Institute Pty. Ltd. T/A Peach Institute

RTO No: 31822, CRICOS Provider No: 03604C, ABN: 82 106 814 439 34
Student Assessment Tasks SITXFSA008 - Develop and implement a food safety program

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:

Bryan Peach Institute Pty. Ltd. T/A Peach Institute

RTO No: 31822, CRICOS Provider No: 03604C, ABN: 82 106 814 439 35
Student Assessment Tasks SITXFSA008 - Develop and implement a food safety program

Final results record

Student name:

Assessor name:

Date:

Unit name: SITXFSA008 - Develop and implement a food safety program

Qualification name:

Final assessment results

Result

Task Type Satisfactory 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

 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: _______________

Bryan Peach Institute Pty. Ltd. T/A Peach Institute

RTO No: 31822, CRICOS Provider No: 03604C, ABN: 82 106 814 439 36