SITXFSA008 Student Assessment Tasks Version 1.0

SITXFSA008 Develop and implement a food safety program
Final results record

Student name: Narender Singh
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: _________________
Contents
Page 1 of 86
Introduction 3
Assessment for this unit 3
Assessment Task 1: Knowledge questions 4
Information for students 4
Questions 5
Assessment Task 1: Checklist 18
Assessment Task 2: Project Portfolio 20
Information for students 20
Activities 21
Assessment Task 2: Checklist 29
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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
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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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
 comply with the due date for assessment which your assessor will provide
 adhere with your COLLEGE’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.
i Assessment information
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 your COLLEGE has provided you
with an assessment cover sheet, please ensure that you use that.
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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.
The food safety program steps are as follow:
1. Conduct a hazard analysis to identify potential food safety risks.
2. Implement preventive controls to address identified hazards.
3. Develop and implement monitoring procedures to ensure preventive controls are effective.
4. Establish corrective actions and procedures for dealing with identified problems.
5. Implement verification activities, such as testing or inspections, to ensure the program is
working as intended.
6. Implement a recall plan in case of a food safety emergency.
7. Establish effective record-keeping and documentation procedures to demonstrate
compliance with the program.
8. Establish a management commitment and employee training program to ensure
the program is understood and followed by all employees.
9. Create a system for regularly reviewing and updating the program to ensure it remains
effective.
10. Establish a system for communicating with suppliers and customers regarding food safety.
11. Implement a system for identifying and preventing potential fraud.
12. Establish a system for responding to customer complaints and concerns regarding food
safety.
The 7 principles of a food safety program include:
1. Hazard analysis and risk-based preventive controls
2. Science-based decision making
3. Implementing preventive controls
4. Monitoring and corrective actions
5. Verification and validation
6. Records and documentation
7. Personnel training and management commitment.
2. List six of the basic requirements that need to be included in a food safety plan.
The six basic requirements that need to be included in a food safety plan are as follows:
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1. Hazard Analysis: Identifying potential food safety hazards and determining appropriate
preventive controls.
2. Preventive Controls: Implementing measures to prevent identified hazards from
occurring.
3. Monitoring: Establishing procedures for monitoring the effectiveness of preventive
controls.
4. Corrective Action: Developing and implementing procedures for addressing any issues that
arise.
5. Verification: Establishing procedures for verifying that the food safety plan is working as
intended.
6. Record Keeping: Developing and implementing procedures for maintaining accurate and
up-to-date records to demonstrate compliance with the food safety plan
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.
The four methods that can be used as part of consultation:
 Surveys or questionnaires: This method can be used to gather feedback and input
from stakeholders on various aspects of the food safety program.
 Focus groups or workshops: These methods provide an opportunity for stakeholders

to discuss and provide feedback on the food safety program in a more interactive
setting.
 Meetings or consultation sessions: This method allows stakeholders to provide

feedback and input on the food safety program in a one-on-one or small group setting.
 Online platforms or portals: This method allows stakeholders to provide feedback and
input on the food safety program through an online platform or portal, which can be
accessed at their convenience
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
Department heads 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
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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.
Food safety 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.
Procurement team 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.
Food safety code Summary
Purchasing and This code outlines requirements for purchasing and receiving food
receiving food from suppliers, including evaluating supplier performance and
implementing controls to ensure the food is safe.
Food storage This code outlines requirements for storing food safely, including
proper storage temperatures and sanitation
Food processing This code covers thawing frozen food, preparing food, cooking
including: thawing food, cooling and freezing food, and reheating prepared food. It
frozen food, preparing includes guidelines for ensuring food is cooked to safe
food, cooking food, temperatures and cooled quickly to prevent bacterial growth.
cooling and freezing
food, and reheating
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prepared food
Serving and displaying This code covers guidelines for serving and displaying food in a
food safe and hygienic manner.
Packaging and This code covers guidelines for packaging and transporting food to
transporting food ensure it remains safe during transport
Cleaning and sanitising This code covers guidelines for cleaning and sanitising
equipment and surfaces to prevent the spread of bacteria.
Recording temperatures This code covers guidelines for recording and monitoring
temperatures of food to ensure it is stored and served at safe
temperatures.
Time control This code covers guidelines for controlling the amount of time
food is held at certain temperatures to prevent bacterial growth.
Pest control This code covers guidelines for controlling pests in the
food preparation area to prevent contamination.
Waste disposal This code covers guidelines for disposing of food waste in a safe
and hygienic manner.
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Personal hygiene This code covers guidelines for personal hygiene to prevent the
spread of bacteria.
Maintenance This code covers guidelines for maintaining equipment

and facilities in a safe and hygienic manner
Food recalls This code covers guidelines for recalling food in case of a food
safety emergency.
6. Briefly explain the food safety standard 3.2.2 and how it supports regulatory requirements.
Food Safety Standard 3.2.2 is a standard that is part of the Australia New Zealand Food
Standards Code (FSANZ). This standard specifies the requirements for the design,
construction, and fit-out of food premises and equipment, to ensure that food is handled and
prepared in a safe and hygienic environment.
The standard covers a wide range of topics, including:
 Premises design and layout: The standard specifies that premises should be designed
and constructed in a way that prevents the contamination of food and allows for good
food hygiene practices.
 Equipment and facilities: The standard specifies that equipment and facilities should
be designed and constructed in a way that prevents the contamination of food and
allows for good food hygiene practices
 Lighting and ventilation: The standard specifies that lighting and ventilation should be
sufficient to allow for good food hygiene practices and prevent the growth of bacteria.
 Drainage and waste disposal: The standard specifies that drainage and
waste disposal systems should be designed and constructed in a way that
prevents the contamination of food and allows for good food hygiene practices.
 Pest control: The standard specifies that pest control measures should be in place to
prevent the contamination of food.
The standard supports regulatory requirements by providing guidelines for the
design, construction, and fit-out of food premises and equipment to ensure that food is
handled and prepared in a safe and hygienic environment, which prevents the
outbreak of foodborne illnesses.
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7. List three procedures and three monitoring documents used to support a food safety program.
Cleaning and Sanitizing: This procedure is for cleaning and

sanitizing equipment and surface to prevent the spread of bacteria.
Cooking and holding temperature: This procedure is the step for

Procedures properly cooking and holding food at safe temperature to prevent
bacterial growth
Allergen control: This step is to procedure for the preventing cross-

contamination of food allergens
Temperature logs: These documents record the temperature

of food at various stage o storage, preparation and service to ensure
that food is stored and served at safe temperature.
Cleaning and sanitizing logs: These documents record the

Monitoring documents cleaning and sanitizing of equipment and surface to ensure that they
are properly cleaned and sanitized to prevent the spread of bacteria.
Supplier evaluation and approval forms: These documents records

the evaluation and approvals of suppliers to ensure that food is
purchased from reputable and safe source.
8. Briefly explain the role of the local government in regard to food safety regulations and audit
frequencies.
Who approves your food The approval of a food safety program typically falls under the
safety program? jurisdiction of the local health department or the
Environmental Health Officer (EHO).
What is the role of an The EHO is responsible for inspecting food establishments
Environmental Health Officer and ensuring they are following all relevant food safety laws
(EHO)? and regulations.
How often are audits? Audits are typically conducted on a regular basis with the
frequency varying depending on the type of establishment and
any previous violations.
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For example, high-risk establishments such as restaurants

may be audited more frequently than low-risk establishments
such as small grocery stores.
What would happen if a If a customer reports a food safety breach, the EHO
customer reported a food will investigate the complaint and conduct an inspection of the
safety breach? establishment. Depending on the severity of the breach, the
EHO may issue a warning or fine, or in severe cases, close
the establishment until the issue is resolved.
What can the EHO do if the If the business has breached food safety laws, the EHO has
business has breached food the authority to issue fines, revoke licenses and close the
safety laws? establishment until issue is resolved. They may also work with
the business to develop a plan of action to address the issue
and check compliance in the future.
9. Complete the following table as stated by the Australia New Zealand Food Standards Code:
Meaning of contaminant A substance or microorganism that is not intended or expected

to be present in food and may cause harm to human health.
Examples include chemicals, pesticides and bacteria.
Meaning of The presence of a contaminant in food, which may cause harm

contamination to human health. Contamination can occur at any stage of the
food production process, from growing and harvesting
to processing, packaging and storage.
Potentially hazardous Foods that require time and temperature control to prevent the
foods growth of harmful bacteria and ensure food safety. These
include perishable foods such as meat, dairy products,
and seafood, as well as cooked foods that have been cooled for
later reheating. Potentially hazardous foods must be stored and
handled properly to ensure they are safe for consumptions.
10. Explain how the following aspects contribute to the food safety program. Include information
on policies and procedures that are related.
Audit An audit is a systematic review of a food safety program to assess

compliance with relevant laws and regulations, as well
as the effectiveness of the program. Audits typically include
inspections of facilities, equipment, and records to ensure
that policies and procedures are being followed. The results of
an audit are used to identify areas for improvement and to develop
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a plan for corrective action.
Cleaning and Cleaning and sanitation are critical components of a food safety
sanitation program, as they help to prevent the spread of harmful bacteria
and other contaminants. Policies and procedures related
to cleaning and sanitation typically include guidelines for
cleaning equipment, facilities, and surfaces as well as instructions
for the use of cleaning and sanitizing chemicals.
Communication Effective communication is essential for ensuring that food safety

policies and procedures are understood and followed by all staff.
This may include regular meetings and training sessions, as well
as clearly written policies and procedures that are easily
accessible to all staff.
Contingency Contingency management involves planning for unexpected

management events that may impact food safety such as power
outages, equipment failures or natural disasters. Policies and
procedures related to contingency management typically include
guidelines for risk assessment, emergency response, and
recovery.
Corrective actions Corrective actions are steps taken to address identified food safety
issues and prevent them from recurring in the future. These may
include changes to policies and procedures, employee
training, equipment maintenance or other measures.
Equipment Proper maintenance of equipment is critical for ensuring

maintenance food safety as equipment that is not in good working
order can contribute to the spread of contaminants. Policies and
procedures related to equipment maintenance typically include
guidelines for regular cleaning and inspections as well as
procedures for repairs and replacement.
Evaluation Evaluation is the process of assessing the effectiveness of a food

safety program and identifying areas for improvement. This may
include regular audits, customer feedback, and employee surveys.
Critical control points CCPs are points in the food production process where steps can
(CCPs) be taken to prevent or eliminate hazards. Policies and procedures
related to CCPs typically include guidelines for monitoring
and record keeping, as well as procedures for corrective action.
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Hazards including: Hazards are potential sources of contamination or other risks to

controls, corrective food safety. Policies and procedures related to hazards typically
action, monitoring and include guidelines for identifying, controlling, and
record keeping monitoring hazards, as well as procedures for corrective action.
Personal Personal considerations include dress, hygiene and

considerations personal protective equipment (PPE) worn by staff. Policies and
including: dress, procedures related to personal considerations typically include
hygiene and PPE guidelines for appropriate dress and hygiene, as well as guidelines
for the use of PPE.
Pest control Pest control is critical for preventing the spread of harmful bacteria
and other contaminants. Policies and procedures related to pest
control typically include guidelines for identifying and controlling
pests, as well as procedures for monitoring and record keeping.
Record maintenance Record maintenance is essential for tracking compliance with food
safety policies and procedures. This may include records of audits,
inspections, and employee training and equipment maintenance.
Training Training is critical for ensuring that staff understand and

follow food safety policies and procedures. This may
include regular training sessions, as well as written policies and
procedures that are easily accessible to all staff.
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11. Briefly explain how the following food safety monitoring techniques apply to the food safety
program.
Bacterial swabs and Bacterial swabs and counts involve taking samples of food
counts and testing them for the presence of harmful bacteria.
This technique is used to detect and prevent contamination of
food products
Checking and recording Checking and recording that food is stored

that food is stored in inappropriate timeframes is a technique used to ensure that
appropriate timeframes food is stored at the proper temperature and for the correct
length of time. This helps prevent food spoilage and
bacterial growth.
Chemical tests Chemical tests involve analysing food samples for the
presence of harmful chemicals. This technique is used to
detect and prevent chemical contamination of food products.
Monitoring and recording Monitoring and recording food temperatures using a

food temperatures using a temperature measuring device accurate to plus or
temperature measuring minus one degree Celsius is a technique used to
device accurate to plus or ensure that food is stored and handled at the proper
minus one degree Celsius temperature. This helps prevent bacterial growth and food
spoilage
Monitoring and recording Monitoring and recording temperature of cold and hot storage
temperature of cold and equipment is a technique used to ensure that the equipment
hot storage equipment used to store food is working properly and maintaining the
appropriate temperature. This helps prevent bacterial
growth and food spoilage.
Visually examining food Visually examining food for quality review is a

for quality review technique used to ensure that food meets certain
quality standards before it is sold or served. This
includes checking for signs of spoilage, discoloration and
other defects.
12. Briefly explain the following food safety management documents.
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Audit reports Audit reports are documents that summarize the findings of an audit,
which is a systematic examination of an organization's food safety
management system. Audit reports typically include information
about the scope of the audit, the audit criteria used and
any non-conformities or areas for improvement identified.
Audit tables Audit tables are documents that are used to organize and present the
findings of an audit in a structured manner. They often
include information about specific audit criteria, the results of the
audit and any non-conformities or areas for improvement identified.
Customer Customer complaint forms are documents that customers can use to
complaint forms report any concerns or complaints they have about the food they
have received. These forms are used by food safety management to
track and address customer complaints.
Food flow diagrams Food flow diagrams are documents that visually represent the flow of
food through an organization, from receipt to storage, preparation
and service. They are used to identify potential food safety hazards
and to develop appropriate controls.
Food production Food production records are documents that record

records information about the production of food products, including
ingredients, processing steps, and packaging. These records are
used to ensure that food products meet safety and quality standards
Hazard analysis Hazard analysis table is a document that identifies hazards

table associated with each step of the food production process and the
controls in place to prevent or mitigate them.
Incident reports are documents that are used to record any instances
Incident reports
where food hazards are found not to be under control. They include
where food hazards
details about the incident, the actions taken to address it, and any
are found not to be
follow-up actions that are required.
under control
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Policies, Policies, procedures, and product specifications are documents that

procedures and outline the food safety management system in place. These
product documents include food safety policies, procedures for implementing
specifications the policies, and product specifications that detail the
quality and safety requirements for food products
Records of the Records of the monitoring of hazard controls are

monitoring of documents that record the results of ongoing monitoring of food
hazard controls safety controls, such as temperature monitoring and sanitation
checks. These records are used to ensure that controls are effective
and to identify areas for improvement.
Records required Records required by local legislation are documents that are required
by local legislation by the local government to ensure food safety. These may include
food safety plans, sanitation records, and training records.
Illness register Illness register is a document that records any illnesses

that are reported to be caused by consumption of food
products. This document is used to identify any potential food safety
hazards and to take appropriate actions.
List of suppliers List of suppliers is a document that lists all the suppliers of the food
products and ingredients used by the organization. This document is
used to ensure that the food products are of safe and good quality.
Temperature Temperature control data are documents that record the temperature
control data of food products and storage equipment throughout the
food production process. These documents are used to ensure that
food is stored and handled at the appropriate temperature.
Training logs Training logs are documents that record the training that employees
receive in food safety. These documents are used to ensure
that employees are properly trained in food safety procedures
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Verification records Verification records are documents that record the results
of verification activities, such as inspections, testing, and audits.
These documents are used to ensure that the food safety
management system is effective.
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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 receiving Inspection and verification of vendor documentation and

food product labelling
Storage Temperature monitoring and control
Thawing frozen food Controlled thawing in a refrigerator or under cold running water
Preparing food Proper hand washing and sanitation practices
Cooking food Temperature monitoring and control
Cooling and freezing food Rapid cooling methods such as using ice baths or blast chillers
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CCP Method of control
Reheating prepared food Temperature monitoring and control
Serving and displaying Proper sanitation and temperature control of serving

food equipment
Packaging and Proper sanitation and temperature control of packaging and

transporting food transportation equipment
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 storage Dry store Room temperature (around 68-72°F)
Coolroom 41°F or below
Freezer 0°F or below
Food production Varies depending on the specific food and process being
used
Food display 41°F or below
Thawing food 41°F or below
Cooking Varies depending on the specific food and process being

used, but generally above 140°F
Cooling processed food 41°F or below within 2 hours and 70°F or below within 4
hours
Reheating 165°F or above
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Transporting 41°F or below (or as specified by regulatory requirements)
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b) List three main types of hazards and contamination.

The three main types of hazards and contamination are:
 Biological hazards: These include microorganisms such as bacteria, viruses, and

parasites that can cause foodborne illness. Examples include Salmonella, E. coli,
and Listeria.
 Physical hazards: These include foreign objects such as broken glass,

metal fragments, or plastic that can accidentally contaminate food.
 Chemical hazards: These include pesticides, cleaning chemicals, or other toxic

substances that can contaminate food. They can also include naturally occurring
toxins such as mycotoxins or scombrotoxin.
c) What are the ideal conditions for microbiological growth?

The ideal condition for microbiological growth are:
 Temperature: Microorganisms thrive at different temperatures, but

generally between 40-140°F (4-60°C) known as the "danger zone".
 Moisture: Microorganisms need water to grow, so food with high moisture content
is more susceptible to contamination.
 PH: Microorganisms have a preferred pH range for growth. For example, acid-
loving bacteria such as Listeria prefer a pH range of 4.5-7.0, while E. coli prefers a
pH range of 6.0-7.5.
 Oxygen: Some microorganisms require oxygen to grow, while others thrive

in anaerobic conditions.
 Nutrients: Microorganisms require nutrients such as carbohydrates, proteins, and

fats to grow. Foods that are high in these nutrients are more
susceptible to contamination.
 Time: Given the right conditions, microorganisms can multiply rapidly,

so it’s important to monitor food products and take appropriate measures
to prevent growth.
d) Briefly explain the temperature danger zone and the two-hour and four-hour rule.
The temperature danger zone refers to the range of the temperature between 40-140°F
(4-60°C) where bacteria and other microorganisms can grow rapidly. Food that is stored,
prepared or cooked with in this temperature range is at risk of bacterial contamination and
food poising.
The two hour and four-hour rule is a guideline for safe food handling that states that
perishable food should not be in the temperature danger zone for more than two hours of
four hours respectively. This means that if food is cooked or prepared, it should be cooled
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to 41°F or below within two hours and then stored or served at that temperature. If food is
already cooked and then later reheated it should be heated to 165°F or above and held at
the temperature before serving. This rule is designed to prevent the growth
of harmful microorganisms that can cause food poisoning.
e) Briefly explain the two-hour and four-hour cooling rule.

This two-hour and four-hour cooling rule applies to any food that has been cooked,
reheated, or processed and is ready to eat or be stored. The cooling process should be
done as quickly as possible, and it’s important to use appropriate methods like ice baths,
cold running water, or refrigeration to bring the food to safe temperatures. This will prevent
the bacteria to grow and multiply rapidly, that could cause food poisoning or other food-
borne illnesses.
15. List two things that affect which cleaning, sanitising and pest control equipment and materials
are used as part of the food safety program.
The two things that affect which cleaning, sanitising and pest control equipment and materials
are used as part of the food safety programs:
The type of food being produced or processed: Different types of food may require different
cleaning, sanitizing, and pest control equipment and materials to ensure they are safe for
consumption. For example, a facility that produces raw meat products may need
to use different equipment and materials than a facility that produces only non-perishable dry
goods.
The facility's layout and design: The design and layout of a food production facility can affect
the type of cleaning, sanitizing, and pest control equipment and materials that are used. For
example, a facility with many nooks and crannies may require specialized equipment to clean
hard-to-reach areas, while a facility with open floor plans may be able to use
standard cleaning equipment.
16. List the six high-risk customer groups that need to be considered when developing a food
safety program.
The six high-risk customer groups that need to be considered when developing a food safety
program are given below:
1. Infants and young children
2. Pregnant women
3. Elderly individuals
4. Individuals with compromised immune system
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5. Individual with certain medical condition such as allergies or diabetes

6. Individuals undergoing chemotherapy or other medical treatments.
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Assessment Task 1: Checklist

Student’s name: Narender Singh
Did the student provide a Completed

sufficient and clear answer successfully?
that addresses the
suggested answer for the
Yes No
following? 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
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Question 16
Task outcome:  Satisfactory  Not satisfactory
Assessor signature:
Assessor name:
Date:
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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.
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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
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 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
 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
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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:
 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
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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
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.
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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.
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
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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.
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.
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Continue working on Section 3 of your Project Portfolio to record this.
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.
 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.
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 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.

i
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.
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.
Project Portfolio
Section 1: Develop food safety program
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List the members of your The members of food safety team can be the various government
food safety team working agencies (HACCP, FDA), industry association, consulting firm and
group. food safety training organization.
Working group can be the different departments with the
organization such as production, quality control, sanitation
and management to gather representative for the group.
Where did you access your To access your food safety program template form.
Food Safety Program
template from?
https://www.bawbawshire.vic.gov.au/files/sharedassets/public/public-
Include the website source
health/documents/food-safety-program-template-for-class-2.pdf
if located online.
0804 Food Safety Template v2 - Hopsitals.doc (live.com)
List the document name, The document name, version number, and date of production will
version number and the vary depending on the source of the template and the
date it was produced. specific regulations and standards that it is intended to comply with.
Australia New Zealand Food Standards Code - Standard 3.2.1 -
Food Safety Programs (Australia Only) (legislation.gov.au)
Attach:
Draft Food Safety Program ☐
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Section 2: Implement food safety program
Name the relevant council Local council of the food safety program
that you need to comply
with.
What are the council The steps that’s involved to demonstrate the
requirements? Write out the understanding process are as follow:
steps involved to
1. Look up the local council's website to find out the steps for
demonstrate your
submitting and accrediting your FSP.
understanding of the
process. 2. Review the council's requirements for the format, content, and
documentation of the FSP.
that outlines the 3. Ensure that your FSP meets the council's requirements and
accreditation requirements that it is complete and accurate.
for your business type and 4. Prepare any additional documentation required by the
location council, such as a plan of the premises, food safety
supervisor’s certificate, and food business registration
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certificate.
5. Submit the FSP and any additional documentation to the
council either online or in person.
6. Pay any fees required by the council.
7. Await confirmation of receipt of your submission and any
feedback or further requirements from the council.
8. Await inspection by the council's food safety inspector.
9. Address any non-compliance issues identified during the
inspection and make any necessary changes to your
FSP.
10. After passing the inspection, the council will accredit your
FSP, and you may need to renew it periodically
Which training aid have you To implement a food safety program and train a work colleague, I
selected to prepare for would suggest using a combination of different training
mentoring a work aids. Some options include:
colleague?
1. Online tutorials or videos: Provide visual and
Explain your reason for interactive learning experiences and can be accessed at any
choosing this. time, allowing the colleague to learn at their own pace.
2. Food safety training workshops: Hands-on training and allow
the colleague to practice the skills they have learned. They also
offer the opportunity to ask questions and get feedback
from experienced instructors.
3. Mentorship program: Pairing the colleague with an experienced
food safety professional can be an effective way to
provide guidance and support as they learn.
4. Written materials: A food safety manual or guide can be a
useful resource for the colleague to refer to as they
implement the program.
The reason for choosing these aids is that they
provide a comprehensive approach to learning, both visual,
interactive and hands-on learning, with the opportunity to ask
questions and get feedback, as well as having a written guide to
refer to
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Provide evidence that you I can provide you with some examples of food safety training aids
have displayed the training that can be displayed on the premises. Some examples include:
aid on the premises
1. Hygiene fact sheet: This can be posted in employee
somewhere that is relevant
break rooms, bathrooms, or other common areas, to remind
(e.g. hygiene fact sheet)
employees of the importance of personal hygiene in food safety.
You can attach a photo of
2. Food safety posters: These can be hung in the kitchen, near
this below.
food preparation areas, or in other areas where food is handled,
to remind employees of the proper food handling procedures.
3. Temperature logs: This can be placed near the refrigeration
and cooking equipment, to ensure that employees are
regularly monitoring and recording the temperatures of food
products to ensure that they are safe to eat.
4. Checklists: This can be placed in the kitchen or
other food preparation areas, to serve as a reminder for
employees to complete important food safety tasks, such
as cleaning and sanitizing equipment.
It is important that the training aid is placed somewhere relevant,
easily accessible, and can be seen by the employees
on a regular basis to remind them of the importance of food
safety and the procedures they need to follow.
How did you arrange the I can provide you with some general information on
training session? Provide how to arrange a training session for a food safety program.
details of this, including who
1. Identify the audience: To determine who will be attending the
the person is that will attend
training session, and what their role is in the food safety
the training session and
program, such as kitchen staff, servers, etc.
attach evidence (e.g.
meeting invite or email). 2. Choose a date and time: Consider the schedule of the
attendees and choose a date and time that is convenient.
*Attach the evidence below
3. Choose a location: Select a location that is appropriate for the
training, such as a conference room or training facility.
4. Create an agenda: Create an agenda for the training
session, outlining the topics that will be covered and how much
time will be allocated for each topic.
5. Send out invitations: Send out invitations to the
attendees, including details of the date, time, location and
agenda.
6. Prepare materials: Prepare any materials that will be
needed for the training session, such as handouts,
presentations, or equipment.
7. Confirm the attendance: Confirm the attendance of the
attendees before the training session, to ensure that the correct
number of people will be present.
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8. Follow-up: Send a follow-up email or message after the training

session, to check that attendees understand and are able to
implement what they learned
Provide details of how you An example of an email that could be sent to a working group
communicated the regarding the implementation of a new food safety program would
implementation of the new be:
FSP and attach a copy of
Subject: New Food Safety Program Implementation
the email you sent to your
working group. Dear Team,
*Attach the evidence below I am pleased to announce that we will be implementing a new
food safety program in our restaurant starting next month. This
program is designed to ensure that we are providing safe and
healthy food to our customers, in accordance with
industry standards.
The new program will be implemented in three stages:
 Stage1: Education and training for all employees on the

new program including personal hygiene, food handling
and storage, and equipment cleaning and sanitation.
 Stage2: Implementation of the new program and

monitoring progress.
 Stage3: Continual evaluation and improvement of

the program.
We have scheduled training sessions for all employees
on the following dates: [15 Jan 2022 at 10:30 am]. Please
make sure to attend one of these sessions. We have also
created a manual that you can refer to, it will be shared with
you soon.
We understand that this may be a big change, but
we are confident that it will result in a safer and
healthier working environment for all of us. If you have any
questions or concerns, please feel free to reach out to me or
any concern person.
Thank you for your cooperation and support in implementing
this new program.
Sincerely,
Event Coordinator
Attach: Food Safety Program final version ☐
Photo of training aid displayed visually ☐

☐
Evidence of arranging a mentoring session with one
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colleague
Email to work group to implement the new FSP ☐
Section 3: Monitor food safety program
Write down the dates of the  Monday, October 12

week you monitored.
 Tuesday, October 13
 Wednesday, October 14
 Thursday, October 15
 Friday October 16
 Monday, October 19
 Tuesday, October 20
Who did you work with to With the teams of individuals who have the necessary training and
conduct this review? expertise in food safety.
This includes:
Safety Manger
Health Inspectors
Other professional with expertise knowledge and experiences.
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Which logs have you It is important to check all the relevant logs related to the Food
checked against the FSP? Safety:
List them all here.  Temperature
You must monitor all logs.  Logs for refrigeration and cooking equipment
 Cleaning and sanitizing logs
 Pest control logs
 Food receiving and storage logs
 Employee health and hygiene logs
 Allergen control logs
 Incident and corrective action logs
 Training and certification logs foe food handlers
 HACCP plan logs
 Equipment maintenance logs.
Have all policies and The summary of the monitoring and evaluation should include any
procedures within the food deviations from the established procedures and any areas where
safety program been improvements are needed. If some logs have not been completed
followed correctly? as scheduled. For example: a monthly cleaning or equipment check
the this should be noted and corrective action should to be taken to
Summarise the results of
ensure that all logs are properly maintained in the future.
your monitoring and
evaluation. If some logs
have not been completed as
it’s not their scheduled time
yet e.g. monthly clean or
equipment checks – then
state this as part of your
summary. If some logs have
not been maintained
properly then specify this
here.
Are there any issues you Some examples of concerns that may be identified are:
have noticed when reviewing
 Pest infestation as seen on the pest control logs.
the logs? Summarise any
concerns you may have.  Incoming goods not passing the visual check.
For example, were any pests  Temperature logs not being maintained properly.
found as seen on the pest
 Incorrect cleaning and sanitizing procedures being followed
control log? Did all food pass
the Incoming goods visual  Employees not following proper hygiene and health
check? If there were issues protocols.
were corrective actions
 Any other deviations from established policies and
taken?
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procedures.
If any issues are identified during the review it is
important to investigate and determine the root cause of the
problem and to implement correct action to address the issues
and prevent it from happening again. Next thing to follow-up to
check that corrective action has been effectively implemented
and the issue resolved or not.
Describe how you managed The step to manage incidents and apply corrective action are:
an incident and applied
Identify the incidents: The first step is to identify the incident and
corrective actions.
gather all relevant information such as date, time,
List the steps you took as location and details of the incident.
part of this simulation
Investigate the incident: Investigate the incident to determine the
including contact with eh
root case and identify any contributing factors. This may involve
supplier and your team.
through interviewing employees and witnesses and
*Attach evidence below. reviewing documents and records.
Implement corrective action: Once the root cause has
been identified, implemented corrective action to address the
issues and prevent it from happenings in the future.
Notifying the relevant parties: This includes the supplier and the
team of the incident and corrective action taken.
Document the incident and corrective action: This is clear
and concise manner and keep it in the records Follow-up: It helps
to verify that the corrective action has been effectively
implemented and the issues has been resolved
Attach: Completed food safety program review documentation ☐
Email to supplier ☒
Email to team members about breach ☐
Updated FSP records (Approved Supplier List and Incoming

☐
Goods Log)
Section 4: Audit, evaluate and improve the program
Who will you contact to To completed independent audit of our food safety program, I
complete the independent would contact a reputable and qualified third-party audit
audit? company that specializes in food safety audits. After researching
the local area, I have found a name Food Safety Auditors that
Conduct research and find a
provide the services.
business that provides this
service who covers your local Food safety Auditors is a well-established business that provides
area. independent food safety audits for a wider range of
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Write a summary about what food businesses, including restaurants, supermarkets and
they do and how they can food manufactured. They have a team of certified food safety
assist your business. auditors who have the necessary training and expertise to
evaluate a food safety program and identify area for the
Improvements.
Food safety Auditors can assist my business by
providing an independent and unbiased assessment of
our foods safety program, identifying any areas of non-
compliance and providing recommendation for improvement.
This will help us to ensure that we are providing safe and high-
quality food to our customers and that we are in compliance
with all relevant food safety regulations.
Draft an email to send to this Subject: Request for Independent Food Safety Audit
business to provide them with
Dear ABC company,
information about what you
require and when. I hope these emails find you well.
You can either draft the email My name is Mike and I am the Manager of ABC Company. I am
in this section or upload an writing to inquire about your independent food safety
attachment. Do not send it. audit services.
We at ABC Company are committed to providing safe and high-
quality food to our customers and we are constantly looking for
ways to improve our food safety programs. We have heard great
things about your business and the services you offer and we
would like to request your assistance in conducting an
independent food safety audit of our business.
We would like to schedule the audit at a time that is convenient
for you preferably with in next month.
The audit should include an on-site assessment of all food safety
practices, procedures and record as well as an evaluation of the
compliance with relevant food safety regulation.
Please let us know the following things:
 Cost of audit
 Availability of the team
 What will be included in the report and how it will be

delivered
 Any other information that you like to suggest
We look forward to hearing from you soon.

Thank you for your time and consideration.
Best Regards,
Mike
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Kitchen Manager
ABC Foods Company Private Limited.
Describe the preparatory the preparatory activities completed for the upcoming
activities you completed for independent food safety audit the following activities were
the upcoming audit. completed:
List the records you prepared. Reviewed all the food safety policies and procedures: This
review conducted to check that they are up to date, accurate and
in compliance with the relevant foods safety regulation.
Conducted a self-audit: A self-audit was conducted to identify
any areas of non-compliance or potential issues during the
independent audit.
Updates all relevant records: This includes a record of
temperature logs, pest control logs, food receiving and storage
logs, health and hygiene logs, action logs, HACCP plan logs,
training and certification logs were update to ensure that they
are accurate and complete.
Trained all employees: All employees were trained on the latest
food safety policies and procedures as their role ad
responsibilities.
Reviewed all food safety signage: It includes the allergen
warnings, hand washing instruction and temperature monitoring
instruction were reviewed to check that they are Up-to-date and
accurate.
Reviewed all food safety equipment: This includes the
refrigerators and cooking equipment was reviews to ensure that
is in good working order and all maintenance and calibration
records are up to date.
The records prepared in preparation for the upcoming audit
include:
Temperature logs for refrigeration and cooking equipment
 Cleaning and sanitizing logs
 Pest control logs
 Food receiving and storage logs
 Employee health and hygiene logs
 Allergen control logs
 Incident and corrective action logs
 Training and certification logs for food handlers
 HACCP plan logs
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 Equipment maintenance logs
 Self-audit report.
What date and time did the You can schedule the audit at a time that is convenient for you
audit occur on? and the auditing company and that allows enough time for the
necessary preparations.
It's recommended that you communicate the date and time with
the auditing company in advance and make sure that everyone
is aware of the schedule.
Describe the audit process The audit process involves a team of certified food
you participated in. Who did safety auditors conducting an on-site assessment of the
you work with and what was food safety practices, procedures, and records of the business
the flow of events? being audited.
The flow of events for the audit process steps:
 Introduction and opening meeting: The auditors

introduce themselves and explain the purpose and
scope of the audit and conduct opening meeting
with the business representatives to discuss the audit
schedule and any specific concerns or issues need to
resolved.
 Document review: The auditors review relevant

food safety documents such as policies and
procedures, records, and certifications to check they are
accurate and up-to-date.
 On-site assessment: The auditors conduct an

on-site assessment of the food safety practices,
procedures, and records the observation of food
handling, storage, and preparation procedures, as
well as the inspection of equipment and facilities.
 Interviews: The auditors conduct interviews with

employees and managers to gather additional
information about the food safety practices and
procedures.
 Closing meeting: The auditors conduct a closing

meeting to discuss the findings of the audit with
the business representatives and provide
Page 45 of 86
recommendations for improvement.
 Final report: The auditors provide a final report

that includes a summary of the findings and
recommendations for improvement.
Where has the audit checklist The audit checklist should be saved in a secure location, such
been saved? as a local file on a personal device or classroom computer, in
a clearly labelled folder. The folder should be easily accessible
Save a copy in your local files
to the relevant parties and should be backed up regularly to
on your personal device or
ensure that the records are not lost. It is also recommended to
classroom computer in a
keep a copy of the audit checklist in a cloud-based storage
clearly labelled folder and
system to make it accessible to authorized personnel and have a
attach a screenshot to
disaster recovery plan in place.
demonstrate you can retain
audit records.
Outline any issues that were The audit team will identify any issues or non-compliances with
raised during the audit. food safety regulations and policies and these issues
will be documented in the audit report. The issues identified
*Include a copy of the audit
during the audit will vary depending on the specific business and
checklist/report
its food safety program and include issues related to food
handling and preparation, equipment maintenance,
employee training and hygiene and compliance of food safety
regulations.
The audit report will list all the issues identified during the audit
along with recommendations for improvement. It's important for
the business to address the issues in a timely manner and take
appropriate corrective actions to ensure that the food
safety program is maintained and improved. The report
should be shared with all relevant parties and should be kept
on record for future reference and follow-up
In discussion with your The working group should discuss and decide on
working group, what actions actions to resolve any systemic issues identified during
have been decided on to the audit. The actions taken to resolve these issues will
resolve these systemic depend on the specific issues identified:
issues?
1. Implementing additional training and education programs for
employees
2. Updating policies and procedures
3. Making necessary changes to equipment, facilities, and
processes
4. Conducting more frequent self-inspections
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5. Monitoring and tracking the implementation of corrective

actions
6. Reviewing and updating the food safety program
regularly
7. Reviewing and updating the incident and corrective
action logs
8. Conducting regular follow-up audits to ensure that the
issues have been resolved and that the food safety
program is maintained.
Working group to develop an action plan and specific tasks and
responsibilities to check that the necessary actions are taken in
a timely and effective manner.
Update the FSP and then Subject: Update to Food Safety Program
draft an email communicating
Dear Team,
to your team about the
changes and why it’s been As part of our ongoing commitment to providing safe and high-
necessary to make these. quality food to our customers, we have recently completed an
Make sure you follow the independent food safety audit of our business. The
instructions in your Student audit identified a number of areas for improvement in our food
Guide about what the safety program, and we have taken the necessary actions to
communication needs to address these issues.
include. Draft it here or attach We have updated our Food Safety Program (FSP) to ensure that
an email to this section of it is in compliance with relevant food safety regulations and that
your portfolio along with the it effectively addresses the issues identified during the audit. The
updated FSP.
updated FSP includes revisions to policies and
procedures, changes to equipment and facilities, and additional
training and education programs for employees.
Please take the time to review the updated FSP,
which is attached to this email. We will also be holding a team
meeting next week to discuss the changes in more detail.
We appreciate your support and cooperation as we
work to maintain and improve our food safety program. If you
have any questions or concerns, please don't hesitate to reach
out to me or your supervisor.
Best Regards,
Manager
ABC Foods Company
Attach: Email to independent auditor (if not drafted above) ☐
Screenshot of filed audit checklist ☐
Page 47 of 86
Copy of audit checklist ☐
Updated Food Safety Program ☐
Email to staff ☐
Page 48 of 86
Assessment Task 2: Checklist

Student’s name: Narender Singh
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.
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.
Page 49 of 86
Task outcome:  Satisfactory  Not satisfactory
Assessor signature:
Assessor name:
Date:
Page 50 of 86
Food Safety Program Template

Section 1: HACCP Team
Name Role
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Section 2: Scope and purpose
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Section 3: Product description and intended use
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Section 4: Process flow chart
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Section 5: Hazard analysis
Q1. Is there a hazard at this step?

Q2. Is there an existing control measure for this hazard?
Q3. Is the step to eliminate or reduce the hazard to an acceptable level?
Q4. Could contamination/hazard become an unacceptable level?
Q5. Will an additional step eliminate or reduce the hazard to an acceptable level?
Process step Hazard Control measure Q1 Q2 Q3 Q4 Q5 CCP
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Section 6: Hazard audit table
CCP:
Hazard Control measure Critical limit Monitoring Corrective Verification Supporting

procedures actions procedures programs
Page 58 of 86
Page 59 of 86
CCP:

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CCP:

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CCP:

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CCP:

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CCP:

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CCP:

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CCP:

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CCP:

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CCP:

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Section 7: Support programs
Each support program needs to be listed and information added for each support program including policies and procedures.
Page 69 of 86
Appendices
Example Form 1:
Week commencing: ________________________
Week commencing: ________________________
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Week commencing: ________________________
Week commencing: ________________________
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Page 72 of 86
Contents SITHCCC038
Section 1: Develop food safety program 4
Section 2: Implement food safety program 6
Section 3: Monitor food safety program 9
produce and serve food

Section 4: Audit, evaluate and improve the program 12
for buffets
PROJECT PORTFOLIO
SITXFSA008 Develop and implement a

food safety program
Page 73 of 86
Contents
Section 1: Develop food safety program 54
Section 2: Implement food safety program 56
Section 3: Monitor food safety program 59
Section 4: Audit, evaluate and improve the program 62
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Section 1: Develop food safety program
List the members of your

food safety team working
group.
Where did you access your

Food Safety Program
template from?
Include the website source if
located online.
List the document name,

version number and the date
it was produced.
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Attach:
Draft Food Safety Program ☐
Page 76 of 86
Section 2: Implement food safety program
Name the relevant council

that you need to comply
with.
What are the council

requirements? Write out the
steps involved to
demonstrate your
understanding of the
process.
that outlines the
accreditation requirements
for your business type and
location
Which training aid have you

selected to prepare for
mentoring a work
colleague?
Explain your reason for
choosing this.
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Provide evidence that you

have displayed the training
aid on the premises
somewhere that is relevant
(e.g. hygiene fact sheet)
You can attach a photo of
this below.
How did you arrange the

training session? Provide
details of this, including who
the person is that will attend
the training session and
attach evidence (e.g.
meeting invite or email).
Provide details of how you

communicated the
implementation of the new
FSP and attach a copy of
the email you sent to your
working group.
Attach: Food Safety Program final version ☐
Page 78 of 86
Photo of training aid displayed visually ☐
Evidence of arranging a mentoring session with one

☐
colleague
Email to work group to implement the new FSP ☐
Page 79 of 86
Section 3: Monitor food safety program
Write down the dates of the

week you monitored.
Who did you work with to

conduct this review?
Which logs have you

checked against the FSP?
List them all here.
You must monitor all logs.
Page 80 of 86
Have all policies and

procedures within the food
safety program been
followed correctly?
Summarise the results of
your monitoring and
evaluation. If some logs
have not been completed as
it’s not their scheduled time
yet e.g. monthly clean or
equipment checks – then
state this as part of your
summary. If some logs have
not been maintained
properly then specify this
here.
Are there any issues you

have noticed when reviewing
the logs? Summarise any
concerns you may have.
For example, were any pests
found as seen on the pest
control log? Did all food pass
the Incoming goods visual
check? If there were issues
were corrective actions
taken?
Describe how you managed

an incident and applied
corrective actions.
List the steps you took as
part of this simulation
including contact with eh
supplier and your team.
*Attach evidence below.
Attach: Completed food safety program review documentation ☐
Page 81 of 86
Email to supplier ☐
Email to team members about breach ☐
Updated FSP records (Approved Supplier List and Incoming

☐
Goods Log)
Page 82 of 86
Section 4: Audit, evaluate and improve the

program
Who will you contact to

complete the independent
audit?
Conduct research and find a
business that provides this
service who covers your local
area.
Write a summary about what
they do and how they can
assist your business.
Draft an email to send to this

business to provide them with
information about what you
require and when.
You can either draft the email
in this section or upload an
attachment. Do not send it.
Page 83 of 86
Describe the preparatory

activities you completed for
the upcoming audit.
List the records you prepared.
What date and time did the

audit occur on?
Describe the audit process

you participated in. Who did
you work with and what was
the flow of events?
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Where has the audit checklist

been saved?
Save a copy in your local files
on your personal device or
classroom computer in a
clearly labelled folder and
attach a screenshot to
demonstrate you can retain
audit records.
Outline any issues that were

raised during the audit.
*Include a copy of the audit
checklist/report
In discussion with your

working group, what actions
have been decided on to
resolve these systemic
issues?
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Update the FSP and then

draft an email communicating
to your team about the
changes and why it’s been
necessary to make these.
Make sure you follow the
instructions in your Student
Guide about what the
communication needs to
include. Draft it here or attach
an email to this section of
your portfolio along with the
updated FSP.
Attach: Email to independent auditor (if not drafted above) ☐
Screenshot of filed audit checklist ☐
Copy of audit checklist ☐
Updated Food Safety Program ☐
Email to staff ☐
Page 86 of 86

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SITXFSA008 Develop and implement a food safety program

Final results record

Unit name: SITXFSA008 Develop and implement a food safety program

Final assessment results

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

 My performance in this unit has been discussed and explained to me.

Student signature: _________________________________________ Date: _________________

Assessor signature: _______________________________________ Date: _________________

Assessment for this unit

Kitchen time required

Assessment Task 1: Knowledge questions

 adhere with your COLLEGE’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.

 where this task should be completed

 the maximum time allowed for completing this assessment task

 whether or not this task is open-book.

 Focus groups or workshops: These methods provide an opportunity for stakeholders

 Meetings or consultation sessions: This method allows stakeholders to provide

 Food safety team

Department heads Create or update the food safety program.

Continually improve the food safety program.

Food safety code Summary

Food safety code Summary

Food safety code Summary

Maintenance This code covers guidelines for maintaining equipment

Cleaning and Sanitizing: This procedure is for cleaning and

Cooking and holding temperature: This procedure is the step for

Allergen control: This step is to procedure for the preventing cross-

Temperature logs: These documents record the temperature

Cleaning and sanitizing logs: These documents record the

Supplier evaluation and approval forms: These documents records

For example, high-risk establishments such as restaurants

Meaning of contaminant A substance or microorganism that is not intended or expected

Meaning of The presence of a contaminant in food, which may cause harm

Audit An audit is a systematic review of a food safety program to assess

a plan for corrective action.

Communication Effective communication is essential for ensuring that food safety

Contingency Contingency management involves planning for unexpected

Equipment Proper maintenance of equipment is critical for ensuring

Evaluation Evaluation is the process of assessing the effectiveness of a food

Hazards including: Hazards are potential sources of contamination or other risks to

Personal Personal considerations include dress, hygiene and

Training Training is critical for ensuring that staff understand and

Checking and recording Checking and recording that food is stored

Monitoring and recording Monitoring and recording food temperatures using a

Visually examining food Visually examining food for quality review is a

12. Briefly explain the following food safety management documents.

Food production Food production records are documents that record

Hazard analysis Hazard analysis table is a document that identifies hazards

Policies, Policies, procedures, and product specifications are documents that

Records of the Records of the monitoring of hazard controls are

Illness register Illness register is a document that records any illnesses

CCP Method of control

Student signature: _________________________ Date: _

Assessor signature: _______________________ Date: _