SITXFSA008 DEVELOP AND IMPLEMENT A FOOD SAFETY PROGRAM

DOCUMENTATION

Task 3: Production flow chart – food or menu item

Menu or food item: Roasting meat production flow chart

Production step Identified hazard(s) CP or CCP?
1. Purchasing and - Contaminated or spoiled meat CCP
receiving stock - Incorrect temperature on delivery (Receiving
- Delivery from unreliable supplier temperature
control)
2. Food storage - Temperature abuse (meat stored above CCP (Cold
5°C) storage
- Cross-contamination with other foods temperature
- Improper packaging leading to control)
contamination or spoilage CP (Cross-
contaminatio
n prevention)
3. Preparation of - Cross-contamination from raw meat to CP (Hygiene
food items other foods or surfaces and
- Poor personal hygiene of staff equipment
- Use of contaminated equipment or utensils sanitation)
4. Cooking food - Undercooking leading to survival of CCP (Internal
pathogens (e.g., Salmonella, E. coli) cooking
- Uneven cooking temperature temperature
monitoring;
must reach
safe temp
e.g., 75°C for
meat)
5. Cooling food - Slow cooling allowing bacterial growth CCP (Cooling
- Improper cooling methods (left out at room time and
temperature too long) temperature
control, e.g.,
cool to below
5°C within 2
hours)
6. Displaying - Temperature abuse during display (food CCP (Hot
and/or serving food held in danger zone 5-60°C) holding
- Contamination from handling by staff or temperature
customers control if
held hot,
>60°C)
CP (Hygiene
during
service)

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SITXFSA008 DEVELOP AND IMPLEMENT A FOOD SAFETY PROGRAM

Task 5: Review product specification

Product description 1
Product name Chicken breast, fillet, skin off

Brand and/or varietal name N/A

Intended use by organisation Intended to be cooked before consumption

Product details/description  Fresh, pale pink colour, moist, firm and resilient
to touch, no excess fat
 No obvious discolouration or dehydration
 Free of foreign bodies
 No bone or bone fragments
 Minimum liquid content in packaging
 2 x 5 kg vacuum-packed plastic bag
Standard recipes used in

Delivery and packaging details  Total weight 10 kg

 Vacuum-packed with cardboard outer shell
 Clearly labelled with product name and shelf life
dates Minimum five days shelf life at delivery
date
 Stored covered or transferred to clean container
once vacuum packaging opened. Use-by date to
be displayed
Storage conditions  Meat refrigerator
 Refrigerate between 1 °C to 3 °C
 Locate on first or second shelf
 Place unopened bags in stainless steel tray

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 SITXFSA008 DEVELOP AND IMPLEMENT A FOOD SAFETY PROGRAM

Product description 2
Product name Fish fillets, frozen, battered

Brand and/or varietal name

Intended use by organisation Intended to be cooked before consumption

Product details/description  Whole, undamaged fillet

 Batter to maximum 30% of total content
 Frozen solid at below -15 °C
 Minimum three-month use-by date

Standard recipes used in Fish and chips, adult and child menu

Delivery and packaging details  No crystallisation of packaging or contents

 No freezer burn on fillets
 Packaging undamaged on delivery

Storage conditions  Below -15 °C

 Only quantities required for immediate cooking
to be removed from freezer

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SITXFSA008 DEVELOP AND IMPLEMENT A FOOD SAFETY PROGRAM

Product description 3
Product name Mesclun lettuce

Brand and/or varietal name Mixed lettuce

Intended use by organisation Intended to be served raw

Product details/description  Mixed lettuce leaves

 Standard content contains baby spinach, red and
green oak, mizuna, red chard, frisée
 Fresh, crisp leaves
Standard recipes used in Garnishes, side salads

Delivery and packaging details  3 kg wax coated box

 Lettuce mix packaged in inner plastic bag
 No signs of spoilage, excess moisture, browning,
mould or deterioration of colour or texture

Storage conditions  General refrigerator

 Refrigerate between 2 °C to 3 °C.
 Locate on floor or first shelf

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 SITXFSA008 DEVELOP AND IMPLEMENT A FOOD SAFETY PROGRAM

Task 6: Modify product specification

Product description
Product name
Chicken Breast, Fillet, Skin Off

Brand and/or varietal name

Golden Farms or approved equivalent supplier

Intended use by organisation

Intended to be cooked before consumption – used
in grilled, roasted, and pan-fried dishes

Product details/description
Fresh, pale pink colour, moist, firm, and resilient to
touch

No excess fat, bone fragments, or foreign matter

No visible discolouration or signs of dehydration

Packaged with minimal liquid to avoid spoilage

Vacuum-sealed, portion-controlled (approximately

200g per fillet)

Free from preservatives or additives

Standard recipes used in

Roast chicken with vegetables, grilled chicken
salad, chicken sandwich

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SITXFSA008 DEVELOP AND IMPLEMENT A FOOD SAFETY PROGRAM

Product description
Delivery and packaging details

Delivered in 2 × 5 kg vacuum-sealed plastic bags

(total 10 kg)

Packaged with cardboard outer shell

Labelled with product name, batch number,

packed-on and use-by dates

Minimum five (5) days shelf life on delivery

Delivered at a temperature between 1 °C to 3 °C

No signs of damaged or leaking packaging

Storage conditions

Store in meat refrigerator between 1 °C to 3 °C

Place on first or second shelf in stainless steel tray

Keep vacuum-sealed until required; once opened,

transfer to clean, covered container

Label container with new use-by date as per food

safety program

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 SITXFSA008 DEVELOP AND IMPLEMENT A FOOD SAFETY PROGRAM – Project

Task 8: Develop a hazard identification table

Recipe: Porterhouse steak
Risk CP or Critical limit(s) Monitoring method Recording
Step Other inputs Hazard(s) Control measure(s)
level CCP? document

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SITXFSA008 DEVELOP AND IMPLEMENT A FOOD SAFETY PROGRAM – Project

Task 13: Develop a training program

Training Schedule
Training topic Delivered to Date, time, duration Location Format Delivered by

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