Assessment Tasks and Instructions

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

Assessment for this Unit of Competency/Cluster Details

Assessment 1 Assignment
Assessment 2 Project
Assessment 3
Assessment conducted in this instance: Assessment 1 2 3

Reasonable Adjustment
1. Has reasonable adjustment been applied to this assessment?
No No further information required

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

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

2nd Assessor to complete

I agree the adjustments applied to this assessment are reasonable
Name

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Signature Date
Assessment Guidelines
What will be assessed
The purpose of this assessment is to assess you underpinning knowledge to complete the tasks outlined in the
elements and performance criteria for this unit of competency and relating to the following aspects:

 options for the structure and implementation of a food safety program, using the hazard analysis and
critical control points (HACCP) method as the basis
 consultative and communication mechanisms used by organisations to develop and implement
procedural systems
 key features of commonwealth, state or territory and local food safety compliance requirements as they
impact food safety program development:
o contents of national codes and standards that underpin regulatory requirements
o components of a food safety program, especially procedures and monitoring documents
o local government food safety regulations and audit frequencies
o consequences of failure to observe food safety policies and procedures
o meaning of contaminant, contamination and potentially hazardous foods as defined by the Australia
New Zealand Food Standards Code
 contents of organisational food safety program, especially policies and procedures:
o audit
o cleaning and sanitation
o communication
o contingency management
o corrective actions
o equipment maintenance
o evaluation
o food:
 supply
 receiving
 storage
 preparation
 display
 service
 disposal
o hazards:
 control methods for each critical point
 corrective actions
 systematic monitoring of hazard controls and record keeping
o personal considerations:
 dress

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 hygiene
 protective equipment and clothing
o pest control
o record maintenance
o training
 food safety monitoring techniques:
o bacterial swabs and counts
o checking and recording that food is stored in appropriate timeframes
o chemical tests
o monitoring and recording food temperatures using a temperature measuring device accurate to plus
or minus one degree Celsius
o monitoring and recording temperature of cold and hot storage equipment
o visually examining food for quality review
 food safety management documents:
o audit reports
o audit tables
o customer complaint forms
o documented food safety program
o food flow diagrams
o food production records
o hazard analysis table
o incident reports where food hazards are found not to be under control
o policies, procedures and product specifications
o records of the monitoring of hazard controls:
 any record required by local legislation
 illness register
 list of suppliers
 temperature control data
 training logs
o verification records
 HACCP or other food safety system principles, procedures and processes as they apply to particular
operations and different food types:
o critical control points for the specific food production system and the predetermined methods of
control, especially time and temperature controls used in the storage, preparation, display, service
and cooking, cooling and transporting of food
o methods of food storage, production, display, service and cooking, cooling and transporting,
especially, appropriate temperature levels for each of these processes
o main types of safety hazards and contamination
o conditions for development of microbiological contamination

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o environmental conditions and, temperature controls, for storage
o temperature danger zone and the two-hour and four-hour rule
 choice and application of cleaning, sanitising and pest control equipment and materials
 high risk customer groups who are more susceptible to harm from food contamination:
o children or babies
o pregnant women
o aged persons
o people with immune deficiencies or allergies
o unwell persons.
Place/Location where assessment will be conducted

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

http://www.foodstandards.gov.au/code/userguide/Documents/Guide%20321%20FINAL.pdf

Instructions for assessment including WHS requirements

You are required to address all questions to achieve competence. Your trainer will provide you with
instructions for time frames and dates to complete this assessment.
The link provided in the instructions section above provides the references for this assessment. The food
standards code and relevant stare legislation provide additional information sources relevant for this
assignment.
Once completed, carefully read the responses you have provided and check for completeness. Your trainer
will provide you with feedback and the result you have achieved.

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

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This assessment: First Attempt 2nd Attempt Extension – Date: / /

RESULT OF ASSESSMENT Satisfactory Not Yet Satisfactory

Feedback to Student:

Assessor(s) Signature(s): Date: / /

Student Signature Date: / /

Assessment 1

Your task:

Answer all questions below. Each aspect must be addressed.

1. What are the requirements for food businesses with regards to a food safety plan according to the Food
Standards Code?

2. You are in the process of developing a food safety program. What does this require for each of the following
steps?

1. Create a HACCP team

2. Describe the products

3. Describe the products’ uses

4. Develop a process flowchart

5. Review the flowchart

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6. List all potential hazards

7. Determine critical control points

8. Establish critical limits for each CCP

9. Decide on monitoring systems for each CCP

10. Establish corrective actions

11. Establish verification procedures

12. Determine record keeping and documentation requirements

3. You have decided on monitoring systems for each Critical Control Point and established corrective actions.
Who must be involved when these are implemented as part of the new Food safety plan? Why?

4. Due to a number of staff absences, you are required to rotate different staff through the larder section to
temporarily fill the positions. How will you ensure these staff will follow the requirements set out in the food
safety program relevant for the larder section? What would this require in terms of record keeping?

5. You have implemented the food safety program. Provide details of what will you need to do to ensure all
aspects are followed correctly.

6. Your sous-chef informs you that an uncontrolled food hazard has occurred which could have critical
implications if not attended to swiftly. What will be your actions including administrative requirements?

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7. Explain the meaning of contaminant, contamination and potentially hazardous foods as defined by the
Australia New Zealand Food Standards Code

8. What are the environmental conditions and storage temperatures for the main food categories and frozen
foods?

9. List 4 techniques which can be used to monitor food safety and provide 1 example for each. What would this
require when temperatures are measured and/or monitored?

10. List the 3 main types of food contamination and provide examples of how these are potentially caused:

11. What are the common conditions for the development of microbiological contamination? List 5 examples
how microbiological contamination can be controlled or prevented.

12. What is the temperature danger zone?

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13. What is the two-hour and four-hour rule applied to hazardous foods which have been cooked or following a
cooking process?

14. What is the requirement for the 2 hour/4 hour guide which applies to ready-to-eat, potentially hazardous
food? How is this calculated and what needs to be done according to the time is exposed in the danger
zone?

15. Create a cleaning schedule (or use an existing one) relevant to your work area and the food safety plan you
will develop for assessment 2 in this unit of competency and include:

1. Areas to be cleaned
2. Equipment to be cleaned
3. Cleaning agent for each application
4. Sanitisers to be used
5. Equipment used for each cleaning and sanitising task
6. Pest control provisions for each area in your plan.

16. List the 6 high risk customer groups who are more susceptible to harm from food contamination and explain
the reasons for the risk for each group:

17. What is the role of local government in determining audit requirements for food safety plans? How often
does this occur and which aspects do inform audit frequency and by whom these are undertaken?

18. What is the purpose of a first-party audit? How is it recognised in terms of scheduled audit frequency?

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19. What is the purpose of food safety records during audits? What are the record keeping requirements for
food safety records and audit reports?

20. A food safety program must include information about the review of the program. Which details does this
need to include?

21. List 3 types of records which must be kept by a business to demonstrate action and compliance in relation to
the food safety program

22. What are the legal requirements for food safety records to demonstrate that a business is complying with
the food safety program?

Documents must:

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