SITXFSA008 Student Assessment Tasks

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SITXFSA008 develop and implement a food safety program

First published 2022 Version 1.0 RTO Works www.rtoworks.com.au hello@rtoworks.com.au © 2022 RTO Works This resource is copyright. Apart from any fair dealing for the purposes of private study, research, criticism or review as permitted under the Copyright Act 1968, no part may be reproduced by any process without written permission as expressed in the RTO Works License Agreement. The information contained in this resource is, to the best of the project team’s and publisher’s knowledge true and correct. Every effort has been made to ensure its accuracy, but the project team and publisher do not accept responsibility for any loss, injury or damage arising from such information. While every effort has been made to achieve strict accuracy in this resource, the publisher would welcome notification of any errors and any suggestions for improvement. Readers are invited to write to us at hello@rtoworks.com.au . Hospitality Works is a series of training and assessment resources developed for qualifications within the Tourism, Travel and Hospitality Training Package.

Contents Introduction 4 Assessment for this unit 4 Assessment Task 1: Knowledge questions 5 Information for students 5 Questions 6 Assessment Task 1: Checklist 19 Assessment Task 2: Project Portfolio 21 Information for students 21 Activities 22 Assessment Task 2: Checklist 30 Final results record 32 RC- SITXFSA008-SAT-V1.1 Page | 3 Rockford International College Pty Ltd T/A Rockford College Level 3, 633 Princes Highway, Rockdale, NSW 2216 ABN: 47636979667|RTO Code: 45650 | CRICOS Provider Code: 03882C Phone: +61285935200 | Email: admissions@rockford.edu.au | Web: www.rockford.edu.au

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 . RC- SITXFSA008-SAT-V1.1 Page | 4 Rockford International College Pty Ltd T/A Rockford College Level 3, 633 Princes Highway, Rockdale, NSW 2216 ABN: 47636979667|RTO Code: 45650 | CRICOS Provider Code: 03882C Phone: +61285935200 | Email: admissions@rockford.edu.au | Web: www.rockford.edu.au

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 RTO’s submission guidelines  answer all questions completely and correctly  submit work which is original and, where necessary, properly referenced  submit a completed cover sheet with your work  avoid sharing your answers with other students. Assessment information 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 RTO has provided you with an assessment cover sheet, please ensure that you use that. RC- SITXFSA008-SAT-V1.1 Page | 5 Rockford International College Pty Ltd T/A Rockford College Level 3, 633 Princes Highway, Rockdale, NSW 2216 ABN: 47636979667|RTO Code: 45650 | CRICOS Provider Code: 03882C Phone: +61285935200 | Email: admissions@rockford.edu.au | Web: www.rockford.edu.au i

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. When creating a food safety program, it's essential to follow a systematic approach to ensure comprehensive coverage of potential hazards and effective implementation of controls. The 12 steps typically include the following, incorporating the 7 principles of Hazard Analysis and Critical Control Points (HACCP): 1. Conduct a Hazard Analysis : Identify and assess potential hazards associated with each stage of food production, from raw materials to final consumption. This includes biological, chemical, and physical hazards. 2. Identify Critical Control Points (CCPs): Determine the points in the food production process where control measures can be applied to prevent, eliminate, or reduce identified hazards to acceptable levels. 3. Establish Critical Limits: Set specific criteria for each CCP, such as temperature, time, pH level, or moisture content, to ensure that hazards are effectively controlled. 4. Monitor CCPs : Implement procedures to monitor the identified CCPs and ensure that critical limits are consistently met during food production. 5. Establish Corrective Actions : Develop protocols to be followed when monitoring indicates that a CCP is not under control. These actions should include immediate corrective measures to prevent unsafe food from reaching consumers. 6. Establish Verification Procedures : Put in place verification activities to confirm that the food safety program is effective in controlling hazards. This may include reviewing records, conducting inspections, and testing samples. 7. Establish Record-Keeping and Documentation Procedures : Maintain accurate records of all aspects of the food safety program, including hazard analyses, CCP monitoring results, corrective actions, verification activities, and employee training. 8. Establish Good Manufacturing Practices (GMPs): Implement general hygiene and sanitation practices throughout the food production facility to prevent contamination and ensure the production of safe food. 9. Provide Employee Training: Ensure that all employees receive adequate training on food safety practices, including personal hygiene, sanitation procedures, and their roles and responsibilities within the food safety program. 10. Establish Supplier Control Procedures : Implement procedures to evaluate and monitor suppliers to ensure that raw materials and ingredients meet food safety requirements. 11. Conduct Periodic Reviews and Updates : Regularly review and evaluate the food safety program to identify areas for improvement and update procedures as needed based on changes in regulations, technologies, or best practices. 12. Document Everything: Document all aspects of the food safety program, including policies, procedures, training records, audits, and reviews. Proper documentation is essential for demonstrating compliance with food safety regulations and standards. RC- SITXFSA008-SAT-V1.1 Page | 6 Rockford International College Pty Ltd T/A Rockford College Level 3, 633 Princes Highway, Rockdale, NSW 2216 ABN: 47636979667|RTO Code: 45650 | CRICOS Provider Code: 03882C Phone: +61285935200 | Email: admissions@rockford.edu.au | Web: www.rockford.edu.au

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