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AIBT_SITXFSA008Assessment2.docx

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Assessment Tasks and Instructions

Student Name
Student Number
Course and Code
Unit(s) of Competency and Code(s)	SITXFSA008 Develop and implement a food safety program
Stream/Cluster
Trainer/Assessor

Assessment for this Unit of Competency/Cluster	Details
Assessment 1	Assignment
Assessment 2	Project
Assessment 3
Assessment conducted in this instance: Assessment 1 \|_\| 2 \|X\| 3 \|_\|

Reasonable Adjustment

1. Has reasonable adjustment been applied to this assessment?

No |_| No further information required

Yes |_| Complete 2.

2. Provide details for the requirements and provisions for adjustment of assessment:

Student to complete
\|_\|	My assessor has discussed the adjustments with me
\|_\|	I agree to the adjustments applied to this assessment
Signature		Date

2nd Assessor to complete
\|_\|	I agree the adjustments applied to this assessment are reasonable
Name

Signature		Date

Assessment Guidelines

What will be assessed

The purpose of this assessment is to assess your ability to complete tasks outlined in elements and

performance criteria of this unit in the context of the job role, and:

develop and implement a complete food safety program for a service industry food preparation organisation in line with regulatory requirements outlined in:

· the organisation’s policies and procedures

· product specifications

· monitoring documentation

ensure that the above food safety program:

· reflects the following organisational characteristics:

· average clientele and at risk client groups with a higher than average risk of harm from food contamination

· equipment

· existing prerequisite programs

· facilities

· food items prepared and sold

· re-thermalisation and service requirements

· size and nature of organisation

· provides suitable food safety systems and options for the organisation for which it has been prepared

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

Place/Location where assessment will be conducted/Timeframes for completion of activities.

RTO to complete

Resource Requirements

Refer to the Assessment conditions attached to the Mapping Document located in the teacher support tools folder or the “Assessment Conditions” for this unit in the SIT 1.0 Training Package.

Pen, paper, calculator, computer, internet access,

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

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

The project for SITXFSA008 Develop and implement a food safety plan consists of 2 parts, Part A and Part B.

Part A requires you to review any existing food safety plan as this may exist in your workplace or organisation. A review needs to reflect the requirements for a Food safety plan as outlines in the attached “guide to develop food safety program”. Where no organisational documentation exists, you are required to develop a food safety paln for your organisation using the provided templates or as instructed.

The criteria included in the marking guide provide an overview of key aspects to be included, for reference.

Part B of the assessment requires students to implement the developed food safety plan and critically reflect on the key aspects for successful implementation, communication requirements, monitoring and continuous improvement of processes and procedures in a report.

Statement of Authenticity
\|_\|	I acknowledge that I understand the requirements to complete the assessment tasks
\|_\|	The assessment process including the provisions for re-submitting and academic appeals were explained to me and I understand these processes
\|_\|	I understand the consequences of plagiarism and confirm that this is my own work and I have acknowledged or referenced all sources of information I have used for the purpose of this assessment
Student Signature: Date: / /201

This assessment:	First Attempt \|_\|	2nd Attempt \|_\|	3nd Attempt \|_\|	Extension \|_\| – Date: / /
RESULT OF ASSESSMENT	Satisfactory \|_\| Not Yet Satisfactory \|_\|
	Feedback to Student:
Assessor(s) Signature(s):			Date:	/ /
Student Signature			Date:	/ /

Assessment 2

Project Part A

1. You are required to review any existing food safety plan as may exist in your workplace or organisation. A review needs to reflect the requirements for a Food safety plan as outlined in the attached document “guide to develop food safety program”.

2. Where no organisational information for a food safety plan exists, you are required to develop this by using the provided template and the associated guide, following each section in detail and reflecting your organisation. You are required to list all food products as relevant, including descriptions for each dish or product, a process flow chart for each and conduct a hazard analysis reflecting the flowchart processes identified.

3. The following links provide access to the food standards code http://www.foodstandards.gov.au/code/Pages/default.aspx

and the requirements for a food safety plan: http://www.foodstandards.gov.au/code/userguide/Documents/Guide%20321%20FINAL.pdf

4. Where additional space is required you may attach copied template pages or your own documents and clearly reference these to the sections (for example Attachment 1 – 2.6 Hazard Audit Table).

5. Where no organisational documentation exists for procedures, you are required to provide these in form of statements which clearly describe what the processes and procedures are, for example maintenance, suppliers etc. and link these to the relevant forms provided in the appendices or the forms and templates located in the support folder “Food safety docs”

6. Additional instructions to support your food safety plan are provided below as relevant to provide detailed information

Section 1:

Open the food_safety_program_template and the guide_to_develop_food_safety_program for reference, and write the introduction outlining the vision of the organisation, including commitment to provide safe food for customers and processes and procedures in place to ensure this achieved. This should be followed by information which outlines the following aspects in sufficient detail:

a. Nature of business

b. Scope of products

c. Major customers

d. Commitment to quality statement

e. Organisational chart showing positions within the organisation responsible for food safety

Section 2:

2.3 Write the product description for each menu item including the ingredients and information required in the table. Ensure you include the consumer as this will assist down the track to determine risk factors like allergens, based on the ingredient information. Where a dish consists of multiple, different components, these must be addressed separately.

2.4 Use the template “Product Flow Chart” and determine the steps from receiving to storage that apply for each product/ dish you have established in 2.3.

2.5 Using the CCP tree in the guide, conduct a Hazard analysis for each product listed in the flowcharts you have created. Analyse each step of the CCP tree reflected in Questions 1-5 as relevant. This is an extensive process and must be followed thoroughly to ensure all hazards are identified.

2.6 Next step is to identify the control measures required for each critical control point you have identified. What will need to be done? How? Who?

Follow the remaining criteria for 2.6.1 to 2.6.5 based on the instructions in the template and link procedures and processes to HACCP forms as relevant.

Section 3:

List the support programs you develop or have in place to support the food safety program and provide concise details of what they intend to do and how this achieved. Examples of policies include but are not limited to:

· Maintenance – including design, construction and condition of premises, equipment, vessels or vehicles;

· Approved Supplier Program;

· Good Food Handling Practices;

· Cleaning and Sanitation;

· Pest Control Program;

· Personal Hygiene Program;

· Product Recall Program;

· Staff Training Program;

· Calibration Program;

· Internal Audit Program;

· Document and Data Control Program;

· Incident Register;

· Sickness Register etc.

Marking Criteria


*Criteria*	S	NYS	S	NYS	Comments
1.
Provides an introduction to the business including commitment to implementing and maintain food safety
The nature of the business is explained
The scope of products is provided
Provides an overview of clientele profile
Includes a quality statement
An organisational chart is included
The organisational chart outlines responsibilities

2.
2.1 The HACCP Team and profiles are listed
2.2 The scope and purpose of the food safety plan is provided and defined
The scope includes the products covered
The scope lists the processes covered by the plan
2.3 Complete product descriptions are provided to cover all offers by the establishment
The nature and form of products is provided
The storage and transport requirements are provided
The shelf life of products is identified
The shelf life is reflected in the nature of ingredients listed
The Ingredients included in the product lists are complete
The intended use for products is identified
The intended customers to consume products are identified
2.4 Product flow charts are provided to cover all products
Product flow charts cover all processes described in scope
Each production step for each product is reflected in the flow chart
2.5 The hazards are identified according to flow chart and processes identified
Each question in the production step is referenced
Hazard analysis includes food properties (raw/cooked)
Hazard analysis includes equipment contact/use
Hazard analysis includes human handling
Hazard analysis includes packaging
Hazard analysis includes storage
2.5.1The CCP’s are identified based on the decision tree
The corresponding Questions for each CCP are identified
CCPs are classified where relevant (wearing gloves, sanitation etc.)
2.6Critical Limits are established: Time limits 4/2 hour guide Temperature 4/2 hour rule cooling Testing Inspection
Critical Limits are realistic
Critical limits are supported /justified e.g. food safety standards/rules, testing etc.
2.6.2 Monitoring procedures are included: What? When? Who? How?
2.6.3 Corrective actions are included
Corrective actions include measures to rectify
Corrective actions include provisions for product use if not controlled
The persons responsible for corrective actions are listed
2.6.4 Verification
Provisions for review of records are included
Provisions for testing effectiveness of controlling CCPs are included
The schedules for verification activities are realistic
Verification includes: All products are covered Flow charts are reconfirmed Review of hazard analysis Monitoring procedures are reviewed Corrective actions are reviewed for effectiveness Recording procedures are reviewed
2.6.5 Documentation and Record Keeping					These may be covered at this stage by relevant forms attached to the FSP
Flow Charts are documented
Hazard analysis is documented
Hazard audit table is documented
Production processes are documented
Monitoring processes are documented
Monitoring activities and corrective actions taken are documented
Verification procedures are documented (e.g. Checklist)
3.
Support Programs
The support programs provided are sufficient to cover all processes covered in the food safety program
The support programs clearly define Standards, Processes and Procedures
The support programs are supported by checklists where relevant

Add additional criteria as required

Part B

You are required to implement the developed food safety plan and critically reflect on the key aspects for successful implementation, communication requirements, monitoring and continuous improvement of processes and procedures in a report.

Include in your report:

1. How did you prepare for the implementation?

2. Who did you consult with?

3. Provide an overview of briefing details provided to you colleagues

4. Which communication channels have you put in place to communicate issues in a timely manner?

5. Which processes and procedures have you implemented to ensure all processes are and will be followed correctly?

6. How will you evaluate and monitor each aspect of the food safety program?

7. Which steps have you put in place to identify improvements to your processes and procedures and include these in a timely manner?

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