Written Test

Unit Code: - SITXFSA008

Unit Name: - Develop and implement a food
safety program

Assessment for this Unit of Details

Competency/Cluster
Assessment 1 Written Test
Assessment 2 Case Study & Project
Assessment 3
Assessment conducted in this instance: Assessment 1 X 2 3
SITXFSA008 Develop and implement food safety program

Assessment Guidelines
What will be assessed
The purpose of this assessment is to assess you underpinning knowledge to complete the tasks outlined in the
elements and performance criteria for this unit of competency and relating to the following aspects:
▪ options for the structure and implementation of a food safety program, using the hazard analysis and
critical control points (HACCP) method as the basis
▪ consultative and communication mechanisms used by organisations to develop and implement food
safety programs
▪ role of different stakeholders in the development of a food safety plan:
• food safety team
• department heads
• procurement team
▪ key features of commonwealth, state or territory and local food safety compliance requirements as they
impact food safety program development:
• contents of national codes and standards that underpin regulatory requirements
• components of a food safety program, especially procedures and monitoring documents
• local government food safety regulations and audit frequencies
• ramifications of failure to observe food safety law and organisational policies and procedures
• meaning of contaminant, contamination and potentially hazardous foods as defined by the Australia
New Zealand Food Standards Code
▪ contents of organisational food safety program, including policies and procedures for:
• audit
• cleaning and sanitation
• communication
• contingency management
• corrective actions
• equipment maintenance
• evaluation
• critical control points for the specific food production system and the predetermined methods of
control, especially time and temperature controls used in the receiving, storing, preparing, processing,
displaying, serving, packaging, transporting and disposing of food
• hazards:
o control methods for each critical point
o corrective actions
o systematic monitoring of hazard controls and record keeping
• personal considerations:
o dress
o hygiene
o personal protective equipment
• pest control
• record maintenance
• training
▪ food safety monitoring techniques:
• 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

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• monitoring and recording temperature of cold and hot storage equipment
• visually examining food for quality review
▪ 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:
o any record required by local legislation
o illness register
o list of suppliers
o temperature control data
o training logs
• verification records
▪ HACCP or other food safety system principles, procedures and processes as they apply to particular
operations and different food types:
• critical control points for the specific food production system and the predetermined methods of
control, especially time and temperature controls used in the storage, preparation, display, service
and cooking, cooling and transporting of food
• methods of food storage, production, display, service and cooking, cooling and transporting, including
appropriate temperature levels for each of these processes
• main types of safety hazards and contamination
• conditions for development of microbiological contamination
• environmental conditions and temperature controls, for storage
• temperature danger zone and the two-hour and four-hour rule
• temperature control for cooling and storing of processed food
▪ choice and application of cleaning, sanitising and pest control equipment and materials
▪ high risk customer groups:
• children or babies
• pregnant women
• aged persons
• people with immune deficiencies
• people with allergies
• people with medical conditions.

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Place/Location where assessment will be conducted

Resource Requirements
Pen, Paper, internet access or a copy of “Australia New Zealand Food Standards Code - Standard 3.2.1 -
Food Safety Programs (Australia Only)”, information access to food standards/codes/legislation
Operational documentation where this exists,

Templates: “food_safety_program_template” (Student assessment folder)

“Product Flow Chart” (Student assessment folder)

Document: “guide_to_develop_food_safety_program” (Student assessment folder)

Food standards code: http://www.foodstandards.gov.au/code/Pages/default.aspx

Food Smart Australia:- http://foodsmart.vic.gov.au/FoodSmartWeb/

Document: “Australia New Zealand Food Standards Code - Standard 3.2.1 - Food Safety Programs
(Australia Only)” or link:
http://www.foodstandards.gov.au/code/userguide/Documents/Guide%20321%20FINAL.pdf

Instructions for assessment including WHS requirements

You are required to address all questions to achieve competence.
Your trainer will provide you with instructions for time frames and dates to complete this assessment.
The link provided in the instructions section above provides the references for this assessment. The food
standards code and relevant stare legislation provide additional information sources relevant for this assessment.
If more space is required for any answer you may attach a separate page containing your ID number, your name,
unit title, unit code and the assessment task number and attach this page with the current assessment task before
submission or alternatively use the back of each paper with a clear reference to the relevant question(s).
Once completed, carefully read the responses you have provided and check for completeness.
Ensure you check your work and keep a copy before submitting.
Your trainer will provide you with feedback and the result you have achieved.
You are encouraged to clarify any tasks, requirements or questions you may have with your trainer.

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Assessment 1: Written Test

Your Tasks:

This test consists of 14 short answer questions. You must correctly answer all the test items.

Questions and Tasks:

Q1. a) Briefly describe the background of HACCP and why its concepts of risk management are commonly used
in the structure of a food safety program:

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b) List the 7 principles of HACCP:

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Q2. Briefly describe the structure of the food safety program you produced in

Assessment 2 (Project) of this unit, including the importance of having thorough and well written procedures for
staff to follow:

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Q3. List effective ways that the procedures within a food safety program can be communicated to staff to ensure
they are understood and followed correctly:

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Q4. When developing a food safety program where can you find expert assistance to help with the development
of the food safety program?

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Q5. a) What is the purpose and role of the ANZFS:

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b) List 5 food safety hazards you will find listed in a food safety program:

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c) List 2 recording documents used to control hazards in a food safety program and explain how each record
assists in minimising the risk of the associated hazards occurring with each record:

Record 1: …………………………………………

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Record 2: …………………………………………

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d) What is a high risk food? List 3 types.

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Q6. a) In NSW, describe the process a business must go through to obtain a food business registration:

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b) Which government body in NSW manages the auditing regimes to ensure food businesses are complying with
food safety regulations?

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c) What is an EHO and what is their role in regard to food safety compliance?

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d) How often will a food business be scheduled for an audit assuming there are not committing serious breaches
of the food safety act?

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e) A food business has been consistently breaching the food safety act. with unacceptable hygiene practices of
staff, kitchen constantly not clean to the standards required and food storage procedures not being followed
correctly. Due to this there has been an incident of cross contamination and during the investigation it has
been confirmed that 23 customers have become ill from food poisoning. What are the possible consequences
to this food business if they are found to be guilty of breaches of the food act?

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f) List the 3 main types of contamination relating to food:

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Q7. a) List the control measures you must take to control the following critical control points listed in the chart
below, including temperatures and times where applicable:
Critical control point Control measures

Storage of food

Food preparation

Displaying hot food

Displaying cold food

Serving food

Cooking food

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Cooling food

Transporting of food

b) List 5 ways you can avoid cross contamination when working with food:

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Q8. a) List the conditions bacteria need to grow, and what temperature range is known as the temperature danger
zone?

Conditions bacteria need to grow

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Temperature danger zone

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b) How does the 2 hour 4 hour rule apply to the serving and display of cold food?

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Q9. Explain the process of conducting a hot and cold calibration of a probe thermometer, what must you do if the
thermometer is not reading the correct temperature?

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Q10. Why must you clean and sanitise a probe thermometer after each use when it has come into contact with
food?

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Q11. List the type of chemical/s and equipment required you should use for each type of cleaning task in the chart
below:
Cleaning task Type of chemical/s Equipment required

Cleaning the floor

Using the dishwasher to wash

dishes

Cleaning and sanitising

preparation surfaces and
equipment

Q12. a) If you find evidence of mice or cockroaches in a kitchen what should you do?
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b) You have found a mouse dead on a stick pad in the kitchen that the pest controller left behind, should you
leave it there to try and catch more mice?

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Q13. List the 4 main high risk customer groups who are more at risk of food poisoning:

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Q14. Why are elderly people and children of a higher risk of food poisoning?

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Q15. List Five elements that should be included in a food safety program. Your answer should be1-2
sentences for each element.
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Q16. It is important to consult and communicate with stakeholders when developing a food safety
program. List three methods that can be used as part of consultation. Your answer should be 50-100
words.
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Q17. Briefly describe the role of a food safety team in a food safety plan? Your answer should be50-
100 words.
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Q18. List two (2) responsibilities that the department heads have when creating a food safety plan?
Your answer should be 1-2 sentences for each responsibility.
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Q19. List two (2) responsibilities that a procurement team have when creating a food safety plan. Your
answer should be 1-2 sentences for each responsibility.
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Q20 Research the commonwealth, state or territory and local food safety compliance requirements that
impact food safety program development in your area and describe the features of each. Your answer
should be 50-100 words for each.

Food Safety Compliance Key features

Commonwealth
State / Territory
Local

Q21. List and briefly describe three procedures and three monitoring records used to support a food
safety program. Your answer should be 1-2 sentences for each.

Procedures

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Monitoring
Records

Q22. Briefly explain the role of the local government regarding food safety regulations and audit
frequencies. Your answer should be 50-100 words.
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Q23. List three ramifications of failure to observe food safety law and business policies and procedures.
Your answer should be 1-2 sentences for each.
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Q24. Complete the following table as stated by the Australia New Zealand Food Standards Code. Your
answer should be 1-2 sentences for each.

Contaminant

Contamination

Potential hazardous
food

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Q25. Briefly explain the audit policies and procedures contents in a Food Safety Program (FSP). Your
answer should be 50-100 words.
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Q26. Briefly explain the cleaning and sanitation policies and procedures contents in a Food Safety
Program (FSP). Your answer should be 50-100 words.
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Q27. Briefly explain the importance of communication when implementing an FSP. Your answers must
be 50-100 words.
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Q28. Briefly explain contingency management policies and procedures contents in a Food Safety
Program (FSP). Your answer should be 50-100 words.
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Q29. Briefly explain corrective actions policies and procedures contents in a Food Safety Program
(FSP). Your answer should be 50-100 words.
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Q30. Briefly explain equipment maintenance policies and procedures contents in a Food Safety
Program (FSP). Your answer should be 50-100 words.
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Q31. Briefly explain the evaluation and verification policies and procedures contents in a Food Safety
Program (FSP). Your answer should be 50-100 words.
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Q32. Briefly explain critical control points (CCPs). Your answer should be 30-50 words.
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Q33. Briefly explain the following CCP’s policies and procedures contents in a Food Safety Program
(FSP). Your answer should be 51-2 sentences for each.
CCP General Contents
Receiving
Storing

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Preparing
Processing
Displaying
Serving
Packaging
Transporting
Disposing

Q34. Briefly describe the contents in hazard analysis and policies and procedures in hazard; controls,
corrective actions, and monitoring in an FSP. Your answer should be 50-100 words.
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Q35. Briefly describe the personal considerations such as dress, hygiene, and personal protective
(PPE) equipment policies and procedures contents in a Food Safety Program (FSP). Your answer
should be 50-100 words.
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Q36. Briefly describe the pest control policies and procedures contents in a Food Safety Program (FSP).
Your answer should be 50-100 words.
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Q37. Briefly describe the training policies and procedures contents in a Food Safety Program (FSP).
Your answer should be 50-100 words.
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Q39. Briefly explain how the following food safety monitoring techniques apply to FSP. Your answer
should be 50-100 words for each.

a. Bacterial swabs and counts

b. Checking and recording that
food is stored in appropriate
timeframes.
c. Chemical tests
d. Monitoring and recording food
temperatures using a
temperature measuring device
accurate to + or - 1°C
e. Monitoring and recording the
temperature of cold and hot
storage equipment
f. Visually examining food for
quality review

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