SITXFSA008 - Develop and implement a food safety program

Assessment 2:

Part A: Evaluate organisational requirements for food safety program

Assume that you are working at a training kitchen and you have been assigned with the task of
developing and implementing food safety program in Green Tree Training Kitchen in line with
the regulatory and compliance requirements for the state of Victoria. Consider the location of
the business (training kitchen) and download a Food Safety Program template or use the one
provided by your Assessor.

You must follow the regulatory processes applicable to the location while implementing the food
safety program.

In order to begin development of food safety program, you must evaluate the organisational
requirements by examining and evaluating the current operations and preparing a report that
will be used for developing a food safety program.

In the report, you must:

 Evaluate the organisational characteristics that impact the food safety.

 Identify potential or existing food hazards by examining the food handling operations and
processes.
 Identify critical control points in food preparation system where food hazards and
contaminants must be controlled.
 Identify product suppliers and determine quality assurance specifications for the food
supplies.
 Evaluate existing product specifications for the food items to be prepared and sold.
 Evaluate existing policies and procedures and monitoring practices including record
keeping and assess need for change.
 Identify compliance requirements of commonwealth, state or territory that should be
followed while developing and implementing food safety program.
 Identify employer responsibilities to promote safety program at workplace.

Your report must not exceed 400 - 500 words.

Answer:

Organisational Requirements for Food Safety Program

Green Tree Training Kitchen

It is essential to assess the organisational needs that affect food safety in advance of developing and implementing
a food safety programme at the Green Tree Training Kitchen. With this assessment, we hope to make sure that the
state of Victoria's regulations and compliance standards are being followed.

Organisational Characteristics: Green Tree Training Kitchen functions as a professional training centre for food
preparation and culinary arts. The following are some organisational traits that have a big impact on food safety:

 Diversified staff with a range of expertise and understanding in food safety.

 Continuous influx of trainees and students.

 A variety of food preparation tasks, ranging from simple to complex culinary methods.

Identifying Potential or Existing Food Hazards: In our operations, potential food hazards include:
 Cross-contamination due to shared kitchen spaces.

 Inadequate handwashing practices.

 Improper food storage that can cause contamination or deterioration.

 Mismanagement of allergenic ingredients.

 Insufficient management of temperature during the handling and storage of food.

Critical Control Points: Our food preparation system's critical control points need to be regularly checked for
possible pollutants and food dangers. These include:

 Raw food storage areas.

 Food preparation surfaces and equipment.

 Cooking and cooling processes.

 Allergen control measures.

Product Suppliers and Quality Assurance: To guarantee the security and calibre of food supplies, we shall choose
trustworthy product providers and create quality control guidelines. To reduce the danger of contamination,
standards for product handling, packing, and delivery must be established.

Product Specifications: It will be crucial to assess current product standards for the food items that need to be
made and marketed. We'll make sure that the product specs meet customer dietary needs, safety regulations, and
quality standards.

Policies, Procedures, and Monitoring Practices: To evaluate how effective they are at guaranteeing food safety,
we will examine the current policies, processes, and monitoring practises. This entails examining cleaning
procedures, hygiene standards, and the effectiveness of record-keeping systems in order to confirm compliance.

Compliance Requirements: We shall take the following actions to ensure adherence to Victoria's regulatory
procedures:

 Adhere to the Food Act 1984.

 The Australia New Zealand Food Standards Code must be followed.

 Follow the guidelines set by the local council and the Food Safety Programme template.

Employer Responsibilities: Promoting a safety program at the workplace necessitates:

 Providing staff and trainees with frequent food safety training.

 Making certain that the necessary equipment and resources for food safety are present in the workplace.
 Promoting candid communication and the reporting of issues related to food safety.
 Regularly observing and assessing the program's efficacy for food safety.

The organisational requirements have been carefully examined in order to provide a solid basis for the creation
and execution of a robust food safety programme at the Green Tree Training Kitchen. The programme aims to
instill a culture of food safety awareness among all stakeholders, maintain regulatory compliance, and give priority
to the safety of food handling.

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Part B - Develop draft food safety program

After identifying the requirements for a food safety program, you are now required to develop a
food safety program in line with the regulatory and organisational requirements.

Consider the location of the business and download a Food Safety Program template for the
relevant state or territory from the Internet or your assessor will provide you with the food
safety program template. You may use the template provided or download it from the internet.
Please ensure that it is a current and valid template and meets the regulatory requirements of
your local area and food business type by checking that the correct template has been
downloaded for the state or territory and food business type of the training kitchen.

In this task, you must:

1. Develop a food safety program based on your evaluation, organisational requirements.

Read through the template or tool you are using to create your program, and completing
the following sections:

 Business details –

(In this section, you will analyse and record the business’s regulatory requirements, type of
business, name of licensee, 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 licensee 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 training kitchen. 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:

 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
o Allergens, food packaging and labelling

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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
 Establish and document critical control points and control methods for each point.
 Integrate regulatory requirements into the policies and procedures in a food safety
program.

You must read the suggested policies in the template you are using to create your food safety
program and modify them according to the organisational requirements. Read through and
modify all the support programs in the template (indicate changes made in a colour highlight)
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
 Develop procedures for systematic monitoring controls and associated record keeping
by:
o Customising 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.

Note, when developing and customising the documentation, where there are suggested
procedures, you can think about the actual procedure that is followed in the 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.

 Finalise your documentation and save it as Food safety program Draft and use it in your
consultation with stakeholders for any changes in the program.

Answer:

Food Safety Program

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Food Safety Program

Template for

_(Insert Business name

here)_

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Table of Contents

1 INTRODUCTION

2 HACCP PLAN

2.1 HACCP Team

2.2 Scope
2.3 Product Description and Intended Use
2.4 Process Flow Chart
2.5 Hazard Analysis
2.6 Hazard Audit Table
2.6.1 Justification Table
2.6.2 Verification Table

3 SUPPORT PROGRAMS
3.1 Maintenance Program
3.2 Approved Supplier Program
3.3 Good Food Handling Practices
3.4 Cleaning and Sanitation Program
3.5 Pest Control Program
3.6 Personal Hygiene Program
3.7 Product Recall Program
3.8 Staff Training Program
3.9 Calibration Program
3.10 Internal Audit
3.11 Document and Data Control Program

4 APPENDICES
Form 1 Monthly Maintenance Checklist
Form 2 Temperature Monitoring Sheet
Form 3a Supplier Approval Letter
Form 3b Supplier Approval Application
Form 4 Approved Supplier List
Form 5 Product Receival Sheet
Form 6 Product Monitoring Sheet
Form 7 Product Despatch
Form 8 Pre-operational Checklist
Form 9 Staff Training Matrix
Form 10 Internal Audit Checklist
Form 11 Product testing Schedule

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The Use of NSW Food Authority Assistance Materials

The NSW Food Authority “General Guidelines for the Development and Implementation of a Food Safety Program”,
“Food Safety Program Template” and “Industry Specific Guides” are guidance documents only. NSW Food
Authority disclaims any liability for any loss or injury directly or indirectly sustained by any person as a result of
reliance upon these documents. Businesses must not assume that these guidance documents cover all food
safety hazards within their business. If using these document to develop your Food Safety Program then
you must adapt these to fit your business, products, and market requirements, and to ensure that all
potential food safety hazards are identified and controlled. You are advised to seek independent legal advice
in relation to any query you may have regarding the legal obligations imposed under the relevant Food Safety
Scheme Regulation.

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1. Introduction

In this Section you should give a general introduction to your

organisation and outline the principle of management’s
commitment to the development and implementation of a Food
Safety Program. This could include:
 Nature of business
 Scope of products
 Major customers
 Commitment to quality statement
 Organisational chart showing positions within the
organisation responsible for food safety
Refer to:
 the General Guidelines for the Development and
Implementation of a Food Safety Program.

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2. HACCP-based Food Safety Plans
2.1 HACCP Team

In this section record the team that is responsible for

developing and maintaining this food safety plan, updating the
HACCP manual, analysing and improving procedures and
implementing effective controls to manage food safety risks.
Refer to:
 the General Guidelines for the Development and
Implementation of a Food Safety Program.

The HACCP team includes:

NAME POSITION IN COMPANY

TEAM LEADER

TEAM MEMBER

TEAM MEMBER

TEAM MEMBER

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2.2 Scope and Purpose

In this section document the scope and purpose of the food

safety plan.
Refer to:
 the General Guidelines for the Development and
Implementation of a Food Safety Program.
 your Industry Guide.


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2.3 Product Description and Intended Use

In this section complete details for each product you produce

(the example layout below can be used as a guide).
Refer to:
 the General Guidelines for the Development and
Implementation of a Food Safety Program.
 your Industry Guide.


Product Name

Ingredients used/composition

Form

Packaging

Shelf Life

Storage and Transport

Intended Use

Consumer

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2.4 Process Flow Chart

In this section construct a flow chart for each product or like-

products by providing a simple, clear description of the steps
involved in your process.
Refer to:
 the General Guidelines for the Development and
Implementation of a Food Safety Program.
 your Industry Guide.
 your Industry Guide.

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2.5 Hazard Analysis

In this section carry out a Hazard Analysis for each product or like products in your process.
Refer to:
 the General Guidelines for the Development and Implementation of a Food Safety Program,
 your Industry Guide, and the CCP Decision Tree (located in general guide).
Note:

CCP’s should be decided using the CCP decision tree and should assume that the control measures are followed.

Copy more pages of the table as needed.

CCP= Critical Control Point SP= Support Program

PROCESS STEP HAZARD CONTROL MEASURE Q1 Q2 Q3 Q4 Q5 CCP

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PROCESS STEP HAZARD CONTROL MEASURE Q1 Q2 Q3 Q4 Q5 CCP

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2.6 Hazard Audit Table

In this section set up the Hazard Audit table for each product or like products in your process.
Refer to:
 the General Guidelines for the Development and Implementation of a Food Safety Program
 your Industry Guide.
Copy more pages of the table as needed.

Step Hazard Control Measure Monitoring Procedures Critical Limits Corrective Action Records
What:

How:

When:

Who:

What:

How:

When:

Who:

What:

How:

When:

Who:

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Step Hazard Control Measure Monitoring Procedures Critical Limits Corrective Action Records
What:

How:

When:

Who:

What:

How:

When:

Who:

What:

How:

When:

Who:

What:

How:

When:

Who:

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2.6.1 Justification Table

Hazard/Control Measure Critical Limit Reference/Justification

2.6.2 Verification Table

CCP or Support Verification Activity Frequency Person Responsible Records Corrective

Program Action/Comments

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3. SUPPORT PROGRAMS

In the following sections document information on policies and

procedures for each of the Support Programs established in
your organisation.
Refer to:
 the General Guidelines for the development and
implementation of a food safety program
 your Industry Guide.

3.1 MAINTENANCE PROGRAM

In this section, document information on policies and

procedures for the Maintenance Program established in your
organisation.
Ensure that you include the relevant aspects of the premises,
equipment and food transport vehicles as part of the program.
An example of a Monthly Maintenance Checklist can be found
in the Appendix (Form 1) and Pre-Operational Checklist (Form
8) of this document.
Refer to:
 the General Guidelines for the Development and
Implementation of a Food Safety Program.

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3.2 APPROVED SUPPLIER PROGRAM

In this section document your Approved Supplier Program.

An example guide of an Approved Supplier Program and
documents required is as follows:
 All goods and services are to be sourced from an approved
supplier.
 Suppliers are required to complete the Supplier Approval
Application (Form 3b) which is sent to each supplier along
with the Supplier Approval Letter (Form 3a).
 It is your responsibility to determine criteria for approving
and maintaining suppliers (eg HACCP program required for
high risk ingredients).
 All suppliers approved are listed on the Approved Supplier
List (Form 4) along with the products they supply.
 Documents provided by the supplier and the completed
Supplier Approval Application Form need to be kept.
Refer to:
 the General Guidelines for the Development and
Implementation of a Food Safety Program
 your Industry Guide.

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3.3 GOOD FOOD HANDLING
PRACTICES

In this section document information on policies and procedures

for Good Handling Practices established in your organisation.
Refer to:
 the General Guidelines for the Development and
Implementation of a Food Safety Program.
 Appendix 5 of this document for an example of good food
handling policy.
Ensure that you incorporate all areas relevant to your business.

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3.4 CLEANING AND SANITATION PROGRAM

In this section, document information on policies and

procedures for the Cleaning and Sanitation Program
established in your organisation.
Ensure that you incorporate the relevant aspects of the
premises, equipment and food transport vehicles as part of the
program.
A Pre-Operational Checklist is a useful tool. This type of check
can be used at the commencement of each shift/day to ensure
the premises and equipment are satisfactory for use. Ths can
be carried out daily before processing to ensure that all
surfaces are clean prior to use. An example is found in Form 8
of the Appendix.
Refer to:
 the General Guidelines for the Development and
Implementation of a Food Safety Program.

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3.5 PEST CONTROL PROGRAM

In this section document information on policies and procedures

for the Pest Control Program established in your organisation.
Animals and pests including insects and rodents must be
excluded from the premises. As an example, any evidence of
pests can be recorded on the Pre-Operational Checklist (Form
8).

Refer to:
 the General Guidelines for the Development and
Implementation of a Food Safety Program.

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3.6 PERSONAL HYGIENE PROGRAM

In this section document information on policies and procedures

for the Personal Hygiene Program established in your
organisation.
Personal hygiene is a vital part of minimising the risk of food
poisoning or a contamination incident affecting the business.
Refer to:
 the General Guidelines for the Development and
Implementation of a Food Safety Program.

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3.7 PRODUCT RECALL PROGRAM

In this section document information on policies and procedures

for the Product Recall Program established in your
organisation.
Refer to:
 the General Guidelines for the Development and
Implementation of a Food Safety Program
 your Industry Guide.

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3.8 STAFF TRAINING PROGRAM

In this section document information on policies and procedures

for the Staff Training Program established in your organisation.
Refer to:
 the General Guidelines for the Development and
Implementation of a Food Safety Program and
 your Industry Guide.
All staff must be trained to enable them to perform their job
safely and competently. All staff are trained for their
appropriate work activity, which may include at least:

 Good personal hygiene;

 Food handling procedures; and
 Cleaning and sanitation.
Records of staff training should be kept. An example of a Staff
Training Matrix, where staff training can be recorded, is shown
in Form 9 of the Appendix.

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3.9 CALIBRATION PROGRAM

In this section document information on policies and procedures

for the Calibration Program established in your organisation.
Refer to:
 the General Guidelines for the Development and
Implementation of a Food Safety Program and
 your Industry Guide.
All equipment used at the premises must be calibrated and
maintained in working order.

Records must be kept and an example of hand-held

thermometers calibrated monthly on a Monthly Maintenance
Checklist is shown in Form 1 of the Appendix. If in-house
calibration of the temperature gauges on coolrooms/freezers
occurs then this is also recorded on the same checklist.

Thermometer gauges on coolrooms, freezers and ice rooms

should be calibrated regularly, for example every 6 months and
the calibration result recorded.

 An example of calibration intervals and methods in shown in

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3.10 INTERNAL AUDIT PROGRAM

In this section document information on policies and procedures

for the Internal Audit Program established in your organisation.
Refer to:
 the General Guidelines for the Development and
Implementation of a Food Safety Program.
 your Industry Guide.
Internal audits are conducted to ensure that procedures and
practices used at the business are being controlled adequately
according to what is documented in this manual and in the
records associated with this manual.

An example of an Internal Audit Checklist is shown in Form 10

of the Appendix. Where non-conformities are found, corrective
actions are taken and recorded.

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3.11 DOCUMENT AND DATA CONTROL
PROGRAM

In this section, document information on policies and

procedures for the Data and Document Control Program
established in your organisation.
Refer to:
 the General Guidelines for the Development and
Implementation of a Food Safety Program.
 your Industry Guide.

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Appendices

Table of Contents

Form 1 Monthly Maintenance Checklist

Form 2 Temperature Monitoring Sheet
Form 3a Supplier Approval Letter
Form 3b Supplier Approval Application
Form 4 Approved Suppliers List
Form 5 Product Receival Sheet
Form 6 Product Monitoring Sheet
Form 7 Product Despatch
Form 8 Pre-operational Checklist
Form 9 Staff Training Matrix
Form 10 Internal Audit Checklist
Form 11 Product Testing Schedule

Figure 1 CCP Decision Tree

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Form 1: Monthly Maintenance Checklist

Completed at the end of each month.

Satisfactory (S) Unsatisfactory (U) and complete corrective action/comments column

Completed by:_____________________________ Date:____________________

Item S/U Corrective action/Comment
Processing Area
Ceiling, walls and floors free from
cracks and other signs of damage
Food processing benches free from
rust, damage and deterioration
All equipment free from rust, damage
and deterioration – no exposed wood
present
Lights above processing area covered

All sinks (including hand washing)

accessible and in working order
Other fitting and fixtures in good
condition and in working order
Coolrooms/Freezers/Ice Room
Walls, floors and ceiling clean and in
good condition
Shelving free from rust and kept
cleaned
Lights covered

Seals clean and in good condition

Cooling units free from rust and

corrosion
Storage Areas
Chemicals stored separately to food
and packaging material
All food and packaging material stored
in a manner to prevent contamination
Staff Amenities (eg. toilets, staff rooms)
Staff amenities kept clean and tidy

Hand washing facilities accessible and

in good order
Pest Control
No sign of pest within processing area,
storage area or staff amenities
Rodent and insect bait stations
maintained and correctly situated

Comments/Further Action:

Thermometer/Temperature gauge calibration

Date Thermometer number/Gauge Temperature reading Difference Signed
position

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Form 2: Temperature Monitoring Sheet
Temperature for each area is recorded twice daily when being used
Week commencing:_________________________
Temperature (°C)
Area Corrective action Initials
M T W T F S S
AM
Coolroom
PM

AM
Freezer
PM

AM

PM

AM

PM

Week commencing:_________________________
Temperature (°C)
Area Corrective action Initials
M T W T F S S
AM
Coolroom
PM

AM
Freezer
PM

AM

PM

AM

PM

Week commencing:_________________________
Temperature (°C)
Area Corrective action Initials
M T W T F S S
AM
Coolroom
PM

AM
Freezer
PM

AM
PM
AM

PM

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Form 3a: Supplier Approval Letter

Application to supply goods

Dear supplier,

Our business is committed to providing our customers with product that is of the highest quality and which
complies with the requirements of the Food Production Food Act 2003 and the Food Regulation 2004.

To facilitate this commitment we have implemented a food safety program that complies with these requirements.
This program identifies the potential food safety hazards and, where necessary, introduces measures to control
and correct them.

A critical component of this food safety program requires all suppliers of product to demonstrate that their goods
are produced with due care. We therefore ask that you complete the attached application to join our Approved
Suppliers List. Once completed the form should be returned to us at the address below.

This business values your past custom and upon receiving details of your commitment to a food safety program,
we look forward to continuing our business relationship and your assistance in offering our customers the highest
possible level of food safety.

Yours sincerely

Name of business
Postal address of business:
Contact name:
Contact details:

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Form 3b: Supplier Approval Application

Supplier Details

Registered Name:
Trading As:
Address:

Contact: Phone:
Mobile:
Fax:
Details of product that you will supply

Details of current food safety or quality assurance programs (which may include: HACCP accreditation or
testing program eg. NSW Food Authority licence)

Please complete the above details and return as soon as possible

Note: All details provided to us will be treated as confidential and only used to support the accredited supplier
requirements of our food safety program

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Form 4: Approved Suppliers List
List of suppliers to our business (including suppliers of product, packaging and ingredients)

Supplier Contact details Goods Supplied Special Instructions

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Form 5: Product Receival Sheet
Product
Products Visual Corrective
Date Supplier name Temperatur Signature
Supplied Inspection Action
e

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Form 6: Product Monitoring Sheet

Date Product type Temperature of product Chemicals used Other comments Signed

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Form 7: Product Despatch Sheet
Batch Company Batch Company
Date Temperature Date Temperature
Number Supplied to Numbers Supplied to

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Form 8: Pre-Operational Checklist
Complete at the commencement of each shift/day
Satisfactory (S) Unsatisfactory (U) and complete corrective action/comments column

Completed by:_____________________________

Date Corrective Action

Premises clean and tidy

Processing areas clean and

tidy

No evidence of pests

Hand washing facilities

clean and accessible with
soap and paper towels
available
Food contact surfaces
clean

All equipment clean

All packaging material

stored correctly
Coolrooms/Freezers and/or
Ice Rooms clean and tidy
Food transport vehicles
clean and tidy

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Form 9: Staff Training Matrix
Record all food safety training conducted by staff involved in the business

Date Staff member Type of training Trained by Staff signature

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Form 10: Internal Audit Checklist
Complete every 6 months
Satisfactory (S) Unsatisfactory (U) and complete corrective action/comments column

Completed by:_____________________________ Date:____________________

Section S/U Corrective Action

1. Management responsibility
Is the food safety statement still current?
Is the scope and purpose still current?
Are the members of the HACCP team still
current?
2. HACCP Plan
Are the product specifications still valid?
Is the flow chart still correct?
Is the Risk Analysis still valid?
3. Premises and Equipment
Has the Monthly Maintenance Checklist been
completed?
Have the Temperature Monitoring Sheets been
completed?
4. Supplier Approval Program
Is the Supplier Approval List up to date?

5. Food Handling Procedures

Is the Treatment Register Sheet up to date?
Has the Fish Treatment Diary been completed?
Have the Product Dispatch Monitoring Sheets
been completed?
6. Testing and Calibration
Have water and ice tests been completed?
Are all results within the Standards specified?
Have any results which exceed the Standards
been reported to the NSW Food Authority
Have all thermometers and temperature gauges
been calibrated every six months?
7. Cleaning and Sanitation
Has the Pre-Operational Checklist been
completed?
Are the chemicals listed still used?
8. Pest Control
Are procedures still correct?
Are pest company records available?
9. Personal Hygiene
Have all staff been briefed on personal
hygiene?
10. Product Identification and Traceability
Is the list of customers up to date?
Are invoices for each sale available?
11. Food Recall
Is there a copy of the FSANZ Food Recall

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Protocol available?
Are the contact numbers up to date?
12. Staff Training
Is the Staff Training Matrix up to date?
Comments/Further Action:

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Form 11: Product Testing Schedule
As an example of a verification activity, finished product testing can be undertaken to verify that the
practices and procedures in place at this business are achieving safe food. Five samples of the same
product can be sampled (can be pooled) and provided to the laboratory. An example of schedule of tests
follows.

Product Testing frequency Tests Standard

Part C: Role-play - Consultation with stakeholders

After identifying the critical control points and evaluating the organisational
requirements for food safety program, you are now required to consult with the
stakeholders to discuss the program and changes made. You should gather feedback or
suggested changes from the other stakeholder (group members) during this meeting.

Your assessor will divide you into working groups of four students. 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
Food Safety Program to share with your working group.

During the consultation, you must:

 discuss existing practices of the training kitchen 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

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 discuss the critical control points where food hazards and contamination must be
controlled.
 discuss the need to develop or modify product specifications for the items
prepared and sold to ensure quality.
 discuss training needs and the best way to go about implementation.
 seek inputs from stakeholders on food safety program development.
 listen attentively to the stakeholder’s suggestions and inputs and make a note.

This meeting should take approximately 1 hour. Make notes on the consultation and use
them to finalise your food safety program.

Prior to the assessment, read the Role Play Observation Checklist to identify the
standard of performance expected of you in this task.

Your assessor will record and assess your performance using the Role Play Observation
Checklist below.

Answer:

You: I appreciate your presence today, everyone. We're here to talk about how our Food Safety
Programme (FSP) is coming along. As you are aware, we place a high focus on food safety, and this
programme is intended to guarantee it. I've finished drafting the FSP, and now that I have your feedback,
I want to know how we can improve it even further.

Stakeholder 1: I'm grateful that you put out this effort, [Your Name]. Let's make sure that our FSP is in
line with what we do now. Could you demonstrate to us how the current procedures should be applied?

You: Certainly.

Stakeholder 2: I want to discuss the real world applications of things. How can we improve the FSP's
usability for the culinary crew and identify the crucial control points?

You: That's a crucial factor to remember.

Stakeholder 3: We need to talk about implementation schedules and funds. How do we make sure that
resources are distributed effectively and that administrative considerations are taken into account?

You: Yes, indeed.

You: Thank you for all of your helpful feedback. I'll update the FSP in light of your suggestions, and we'll
collaborate to make sure it satisfies our requirements.

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Part D: Finalise the food safety program

After consulting the stakeholders and taking feedback, you are now required to update and finalise the
food safety program following the standard organisational procedures.

In this task, you must:

 Incorporate changes in the policies and procedures as suggested by the stakeholders.

 Develop corrective action procedures for uncontrolled hazards

 Develop or modify and record product specifications covering food items prepared and sold. Use
Appendix A to develop or modify product specifications for the selected food items.

 Develop schedule for regular review of food safety program

 Complete the Audit Checklist within the program to ensure that you are ready to finalise your
document,

 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 training kitchen.

Submission requirements:

At the end of the task, you must submit the following documents to your assessor:

 Food safety program

 Product specifications

Assessment 3: Implement food safety program

Part A – Communicate the food safety program

This is the continuation of Assessment 2.

Now that you have finalised the food safety program, you are now required to
communicate the food safety program with the staff and provide the food safety
program to regulatory authorities.
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In this task, you must:

 Communicate the food safety program with staff and stakeholders. Draft an
email to relevant staff and stakeholders attaching the approved food safety
program and other relevant documents.
 Research on the steps to be followed from your local government site with
respect to submission and accreditation of the food safety program developed by
you.
 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.
 Provide the food safety program to regulatory authorities. Draft an email to local
council submitting the food safety program for accreditation, if required.

Answer:

Subject: Communication of Approved Food Safety Program

Dear staff and stakeholder,

I hope you are doing well as I write this. I'm happy to let you know that after much effort, our Food
Safety Programme (FSP) has been completed and authorised.

Our crew as a whole must comprehend and follow the FSP in order for us to maintain the highest
standards of food safety in our training kitchen. In order to make things easier, I've included pertinent
documentation and a copy of the authorised food safety programme in this email for your review.

Our policies, practises, and recommendations for handling food in a safe and hygienic manner are
described in the FSP. I would like each of you to take a moment to thoroughly read it over. To make sure
that we all uphold the greatest standard of food safety in our operations, it is imperative that we all
become familiar with this programme.

If you have any queries or need any clarification on any part of the programme, don't hesitate to contact
me or our Food Safety Team. We work together to ensure food safety, and we really value your opinions
and suggestions.

We must submit our FSP for accreditation to [Name of the Relevant Council], according to my research
on the requirements set forth by our local government. For this, a formal procedure and set of
conditions have been established by the council. Here are the procedures required, to give you an idea:

1. Review the Council Requirements: Read the guidelines [Name of the Relevant Council] has
provided about the submission and accreditation of food safety programmes in detail.

2. Compile Necessary Documentation: Collect all of the necessary paperwork, such as a full copy
of our authorised FSP, any additional documents the council specifies, and any supporting
documentation.

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3. Complete the Application: Comply with the guidelines on the application form provided by the
council. Make certain every piece of information is correct and current.

4. Submission: As instructed by [Name of the Relevant Council], submit the application and any
supporting materials to them.

5. Assessment and Accreditation: The documentation and our application will be evaluated by the
council. They are going to accredit our Food Safety Programme if everything checks up.

I shall quickly forwards the FSP for accreditation to the [Name of the Relevant Council]. Do not hesitate
to get in touch with me if you have any observations, advice, or insights you'd like to share before the
submission. Your advice is much appreciated.

We appreciate your commitment to maintaining food safety in our training kitchen and your help in
doing so. Let's keep collaborating to uphold the greatest standards.

Best regards,

Part B – Develop training program

Your food safety program is now approved. You are now required to plan training to address the training needs
of the staff. During the discussions in Part C of Assessment 2, you have observed that the kitchen hand needs
training in hygiene and food handling skills in order to control hazards while handling food and cleaning the
kitchen premises.

In this task, you must:

 Develop a training plan to address the training needs of the staff. Use Appendix B –
Training Plan Template to guide your work.
 Prepare training materials by creating a factsheet related to hygiene and prepare a skills
and knowledge checklist for a food handler that outlines their legal responsibilities to
ensure safety and hygiene at workplace.
 Invite the staff who require the training program via email or a calendar invite for an in-
person training session.

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Submission requirements

At the end of this part, you must submit the following documents to your assessor:

 Training plan
 Training materials – Hygiene fact sheet/food handler skills and knowledge checklist
 Email draft to invite staff for training session

Answer:

Appendix B: Training Plan Template

Training Plan
Trainer Name: Jack Date: 2023/10/12

Name of trainee: Max Position: Kitchenhand

Training needs: Max has been selected as needing training in food

handling and hygiene to ensure that food is handled safely and that the
kitchen is cleaned.

Session structure and timing:

Date: 25h October 2023

Time: 9 am to 2 pm

Resource/ equipment requirements:

Presentation materials
Training area with access to a kitchen setup for practical demonstrations
Handwashing facilities
Protective clothing and equipment
Food items for demonstration

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Training outcomes:
In a setting where food is handled, be aware of and adhere to proper
personal hygiene and aesthetic standards.
Show off how to wash your hands properly.
As you receive, store, and inspect food items, abide with the guidelines.
During the preparation, cooking, and storage of food, follow safe
handling procedures.
Clean and sanitise the kitchen in an efficient manner.

Prepared by: Jack

Approved by: Alex

Email Draft to Invite Staff for Training Session:

Subject: Food Safety and Hygiene Training Session

Dear Team,

I hope you are doing well as I write this. At our training kitchen, we're dedicated to upholding the highest
standards of food safety and cleanliness. We have planned a training session that will provide us
important insights into proper cleanliness and food handling techniques in order to make sure we live up
to these requirements.

The details of the training are as follows:

 Date: 25th October 2023

 Time: 9 am

 Location: Meeting Hall

This training is very important for our kitchen assistant, [Kitchen Assistant's Name], since it will improve
their knowledge of food safety and guarantee that food is handled safely and the kitchen is kept clean.

It is really advised that you attend this session. It will contribute to a safer and healthier work
environment in addition to improving our operating efficiency.

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As soon as possible, please confirm that you will be there so that we can make the appropriate
preparations. Please get in touch if you have any special queries or requests about subjects you'd like to
have covered during the training.

We appreciate your commitment to keeping our workspace clean and safe. We hope to see you during
the training session.

Best regards,

Part C: Role-play – Organise training to staff

You are now required to organise an in-person training session.

This is a role-play. Based on the training plan, you must conduct a training session for kitchen hand using the
skills and knowledge checklist that outlines the legal responsibilities of a food handler.

During the training session, you must:

 Explain the skills and knowledge required to work as a food handler

 Use training materials to explain the hygiene and safety policies and procedures
 Explain the staff on how to access the hygiene practices and safety procedures
 Encourage the staff to ask questions to confirm their understanding
 Listen attentively to their ideas and concerns
 Respond to the questions and inputs shared by the staff

Your assessor will organise two volunteers to play the roles of kitchen hand. The time limit for the role-play is
10 minutes.

Your assessor will provide the volunteers with cue cards and brief them on the roles they are going to play.

Prior to the assessment, read the Role Play Observation Checklist to identify the standard of performance
expected of you in this task.

Your assessor will record and assess your performance using the Role Play Observation Checklist below.

Submission requirements

At the end of this part, you must submit a Role Play Observation Checklist completed by your assessor, and
signed by you and your assessor.

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Answer:

Trainer : Welcome to our training course on food safety. We'll be concentrating on the fundamental
abilities, know-how, and legal obligations that food handlers must fulfil today. To lead us through the
session, I'll use a few training tools. Feel free to ask any questions you may have as you go.

Kitchen Hand - Volunteer 1: We appreciate you having us. I'd like to know what abilities and know-how
we require to manage food safely. Could you please explain our roles?

Trainer (You): You undoubtedly contribute significantly to maintaining food safety as a food handler. Safe
food handling procedures, potential food dangers, and personal cleanliness must all be known to you.
This hygiene brochure will be our first port of call. It highlights how crucial it is to practise good personal
hygiene, which includes washing your hands, keeping your uniform clean, and reporting diseases.

Kitchen Hand - Volunteer 2: What about protocols for safety? Could you elaborate on that further?

Trainer (You): Yes, indeed. In order to avoid contamination or mishaps, safety protocols are essential. We
will talk about how to clean, sanitise, and control pests, for instance. These procedures support the
upkeep of a secure cooking environment. By following these protocols, we can guarantee the security of
both our clients and coworkers.

Kitchen Hand - Volunteer 1: How can we consistently have access to this information?

Trainer (You): Excellent query! All of our safety and hygienic protocols are recorded in a special location.
If you find yourself in unfamiliar conditions or need a refresher, you can consult these publications. We
also hold frequent training sessions and staff meetings to keep everyone informed.

Kitchen Hand - Volunteer 2: Thank you for this training. It's necessary for what we do.

Trainer (You): That is good to know. Keeping our workplace clean and safe for both employees and
clients is our major priority. Please do not hesitate to ask if you have any more questions or concerns.

Assessment 4 – Project & role-play: Monitor and revise food safety program

Part A: Monitor operational activities

Scenario

Assume that one week has passed by since the implementation of the new.

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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 Food Safety Program 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 Food Safety Program for the past week.

In this task, you must:

 Identify the period (dates) for which you are monitoring.

 Complete a check on the logs that you have been completed for the past one week. Your
assessor will provide you with the one week’s worth of logs for review purpose.
 Check the logs against the procedures in Food safety program to ensure they have 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)

Use food safety program review documentation and checklists that are included in the food safety program
document prepared in Part C of Assessment 2.

 Identify issues, if any, that you have noticed while 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?)

Submission requirements

At the end of this part, you must submit your responses in the report form to your assessor.

Answer:

Period Monitored: Week from [Start Date] to [End Date]

During this monitoring activity, I reviewed the logs and records within our food safety program for the
past week to ensure that the procedures outlined in the program were being followed correctly. These
logs are a critical aspect of our food safety efforts and help us maintain a safe and hygienic environment.

Summary of Monitoring Results:

 Cleaning and Sanitizing Logs: All cleaning and sanitizing logs for various equipment, surfaces,
and utensils were correctly filled out and signed as per the program's schedule. This
demonstrates that our cleaning procedures are being diligently followed.

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 Temperature Control Logs: Temperature logs for cool rooms, freezers, and equipment were
properly documented throughout the week. The temperatures recorded were within the
required range, indicating that our staff is effectively maintaining temperature control.

 Pest Control Logs: The pest control logs showed no signs of pests or infestations, indicating that
our pest control measures are effective. This is crucial for maintaining a pest-free environment.

 Staff Training Records: I reviewed the staff training records, and it appears that the required
training sessions were held as scheduled, ensuring that our staff is well-informed on food safety
practices.

 Product Monitoring Logs: The product monitoring logs indicate that food products are regularly
checked, and no issues were reported in the past week.

Issues and Concerns:

During the review, I did not identify any significant issues or non-compliance with the food safety
program. All logs and records were in order and aligned with our program's guidelines. This suggests that
our food safety program is being followed correctly.

Corrective Actions:

There were no issues identified during the monitoring that required corrective actions. This is a positive
outcome as it demonstrates that our food safety program is being effectively implemented.

Overall, the monitoring of operational activities in the past week indicates that our food safety program
is functioning as intended and our staff is adhering to the established procedures. It's important to
maintain this level of diligence to ensure food safety standards are consistently met.

Part B – Respond to an incident and apply corrective action

Scenario

Assume that while reviewing, 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.

In this task, you must:

 Identify the issue and corrective action.

 Take corrective action by recording the issue in the relevant records

Submission requirements
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Your submission must include evidence of:

 Corrective action taken as per the food safety program including any communication to
the parties involved

Answer:

Issue and Corrective Action Report

Issue Identified: It was found that a new supplier, [Supplier Name], was not following food safety laws
concerning the handling, storage, and shipping of frozen food products during the examination of last
week's logs and records.

Corrective Action Taken:

1. Recording the Issue: The problem was quickly noted in the "Supplier Approval Programme" and
"Product Monitoring Logs," two sections of our Food Safety Programme documentation.

2. Communication with Supplier: We have sent [Supplier Name] a formal email outlining the
problem. We notified them via email that the frozen items from their most recent delivery were
non-compliant. The communication stressed how crucial it is that they follow our food safety
guidelines and included a request for corrective action on their behalf.

3. Revised Supplier Approval Status: The supplier's authorisation status has been temporarily
halted as a result of the breach, pending their ability to show that they are adhering to our
standards for food safety. This response is consistent with our "Supplier Approval Programme."

4. Review of Transportation Procedures: To find further ways to reduce the possibility of future
breaches similar to this one, we have started reviewing our transportation protocols.

5. Strengthening Supplier Monitoring: We have also updated our supplier monitoring protocols to
avoid such occurrences in the future. More regular monitoring of supplier compliance and
tighter adherence to our requirements are part of this.

Part C – Prepare and participate in an independent food safety audit

Scenario:

It’s been three months since the implementation of the food safety program. The management of training
kitchen has decided to have an independent auditor to audit the food safety program and the premises in
readiness for its upcoming scheduled council audit in three months’ time.

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Task 1 – Prepare for a food safety audit

a) Prior to the audit, you are required to conduct research to identify suitable independent auditor or food
safety consultants and draft an email to send to this business to provide them with information about what you
require and when.

b) Describe the preparatory activities you will complete for the upcoming audit. List the records you will
prepare for.

Submission requirements

At the end of the task, you must submit the following documents to your assessor:

 Audit consultancy information

 Email draft to invite auditor for a visit

Answer:

Audit Consultancy Information:

Name of Audit Consultancy: FoodSafe Audit Services

FoodSafe Audit Services is a top audit and consulting company that focuses on compliance and food
safety. Our team of highly skilled auditors and experts in food safety is committed to assisting firms
involved in the food industry in upholding the strictest regulations and standards for food safety.

Our Services:

1. Food Safety Program Audits: We provide thorough audits of food safety programmes to
evaluate adherence to regional and federal laws. Our audits aim to pinpoint areas that require
enhancement and offer practical suggestions.

2. Hazard Analysis and Critical Control Points (HACCP) Audits: Our knowledgeable auditors can
assess HACCP plans to make sure dangers to food safety are successfully managed at crucial
stages.

3. Support Program Audits: To confirm the efficacy of support programmes, such as cleaning and
sanitation, pest control, and staff training, we inspect and assess them.

4. Supplier Audits: To evaluate the safety and quality of goods we obtain from outside sources, we
audit our suppliers.

5. Product Specifications Review: The quality and safety of food items made and sold can be
guaranteed by our team through the review and development of product specifications.

Why Choose FoodSafe Audit Services:

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 Expertise: Our auditors are skilled experts who have a thorough understanding of industry best
practises and food safety laws.

 Customized Solutions: We customise our offerings to each client's unique demands and
specifications.

 Recommendations for Improvement: We offer helpful suggestions to improve food safety in

addition to just identifying problems.

 Compliance Assurance: By helping businesses comply with legal requirements, our audits
guarantee a secure food supply chain.

 Timely and Efficient Services: Our goal is to finish audits on time so that clients may get started
on the necessary modifications as soon as possible.

Availability for Audit:

We can audit your food safety programme in around three months, if that works with your timetable.
Please get in touch with our audit consulting as soon as possible to start the procedure and go over more
specifics.

We are excited about the chance to collaborate with [Your Training Kitchen Name] to evaluate and
improve your programme for food safety. If you need further information or have any questions, don't be
afraid to contact us.

Best regards,

Task 2 – Role-play - Participate in an independent food safety audit

This is in continuation of Task 1. Now that you have identified and appointed an independent auditor to audit
your food safety program and prepared for the food safety audit, you should participate in the food safety audit
to ensure the training kitchen is ready for upcoming scheduled council audit.

This is a role-play. Your assessor will play the role of the independent auditor to participate in the simulated
audit. Your assessor will divide you into working groups of four students to participate in the audit tour.

During the simulated audit, you must assist the auditors by:

 participating in the audit

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 looking through the records together with the team
 identifying and noting down any discrepancies or issues that you have identified in the
records
 Conducting a walkthrough of the premises to ensure that the Food Safety Program is
relevant for the area and is being followed.
 Obtaining and filing the audit checklist/report from the auditor when the audit has been
completed.

Your assessor will play the role of auditor and the other student’s acts as colleagues. The time limit for the
role-play is as follows:

Audit process Time

Document reviews and discussion of audit template in
1.5 hour
class
Tour and audit of training kitchen 1 hour
30
Follow up completion of audit checklist in the classroom
minutes
Prior to the assessment, read the Role Play Observation Checklist to identify the standard of performance
expected of you in this task.

Your assessor will record and assess your performance using the Role Play Observation Checklist below.

Submission requirements

At the end of this part, you must submit audit checklist/report from the auditor.

Answer:

Audit Checklist/Report

Audit Objective: To assess the Food Safety Program's implementation in light of the impending council
audit.

Document Reviews and Discussion of Audit Template (1.5 hours):

 The audit team convened with personnel in charge of the Food Safety Programme.
 There was a thorough study and discussion of the Food Safety Programme, including its policies,
practises, and records.
 Every employee cooperated and granted access to pertinent files.

Tour and Audit of Training Kitchen (1 hour):

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 The training kitchen facilities were thoroughly inspected by the audit team.
 The areas used for food preparation, storage, equipment, and hygienic facilities were among the
important categories evaluated.
 The audit team made that the cooking area was covered by the Food Safety Programme.
 The team saw kitchen employees adhere to the program's food safety guidelines.
 All things considered, the kitchen setting seemed to meet the necessary requirements for food
safety.

Follow-Up Completion of Audit Checklist in the Classroom (30 minutes):

 The audit team met again in the classroom to finish the audit checklist following the on-site
inspection.
 Specific requirements pertaining to programme execution and food safety were included in the
checklist.
 Any disparities or problems found during the audit were examined by the audit team.
 The auditors duly completed and approved the audit checklist.

Summary of Audit:

The purpose of the audit was to see whether the training kitchen was ready for an impending council
audit. The Food Safety Programme was discovered by the audit team to be operational and to be well-
executed. The kitchen crew was adhering to the program's rules and showed a strong awareness of food
safety protocols.

Recommendations:

It's advised that employees take regular refresher courses and training on food safety to keep their
awareness and compliance high.

Part D: Role-play - Evaluate and revise the food safety program

After completing the audit and reviewing the audit findings from the checklist/report completed by the auditor,
it is now time to evaluate and revise the food safety program to address the concerns.

In this task:

You are required to participate in a meeting with your colleagues (people nominated by your assessor) to
review the food safety program and to validate the safety controls.

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During the meeting, you must:

 Discuss the food safety controls in place and how it can be ensured that the issues can be
resolved moving forward
 Review the policies and procedures mentioned in food safety program - Discuss the
associated policies, procedures, product specifications, monitoring systems and record
keeping processes in place in the food safety program and how they can be better
controlled to ensure all logs and checks are completed in the way they have been
designed.
 Review the monitoring processes by discussing the updates to the documentation in order
to ensure that monitoring processes are occurring the way they are intended.
 Identify the training needs of the staff and how to organise the training.

After your discussion, make all the required amendments and updates to your Food Safety Program, follow
version control procedures and review documentation within the program to show that changes have been
applied and the information about what has changed and the dates it was completed.

This is a role-play. You will work with the same group as in Part C of this assessment to ensure relevance of
discussions. You will have 20 minutes to participate in this meeting.

Prior to the assessment, read the Role Play Observation Checklist to identify the standard of performance
expected of you in this task.

Your assessor will record and assess your performance using the Role Play Observation Checklist below.

Submission requirements

At the end of this part, you must submit an updated food safety program to your assessor.

Answer:

Moderator: I appreciate your presence today, everyone. We've convened to deliberate over the latest
audit results and implement the required modifications to our food safety programme. Now let's get
going.

Colleague 1: We should take care of the problems the audit found first. Maintaining food temperature
management was one of the worries. To prevent temperature-related problems, we must update the
policy and processes.

Colleague 2: I agree. To ensure that they are accurate and compliant with food safety regulations, we
should also examine our product specifications. This allows our personnel to better oversee the quality
of the ingredients.

Colleague 3: There were various discrepancies found in the audit checklist regarding monitoring. We
must talk about and record the modifications to our monitoring procedures. This will guarantee the
accuracy of our checks and logs.
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Moderator: I'm relieved that we all agree on these points. Speaking of training, let's. We've observed
that some employees might gain more knowledge about food safety. How might these training sessions
be set up to best meet the needs that have been identified?

Colleague 1: A regular training programme should be implemented to guarantee that all employees
receive the required training. One possible inclusion for this schedule is in the Food Safety Programme.

Colleague 2: We may also create a skills and knowledge checklist so that we can monitor the
development of each employee and make sure they understand their legal obligations.

Moderator: Excellent recommendations. Let's get started on the Food Safety Programme modifications
now. Included will be the updates to the product specifications, monitoring procedures, and
temperature control. Any recommendations in particular for these sections, anyone?

Colleague 3: We should outline the safe temperature ranges for various food items in order to control
temperature. We can also start doing routine temperature checks and record them in our daily diaries.

Colleague 1: We should work with suppliers to make sure they are aware of our needs when it comes to
product specs. Furthermore, the visual inspections and acceptance standards for arriving goods must be
specified in detail.

Colleague 2: We might incorporate a checklist into our everyday activities to help with process
monitoring. Employees can simply follow and record each step of the process in this way.

Moderator: Great suggestions, all of them. How about we apply these modifications to our food safety
programme? Using version control protocols as a guide, I'll update the documentation to reflect these
changes. We are able to readily monitor changes and their timing in this manner.

Part E – Communicate changes and monitor inclusion in production processes

You have reviewed the food safety program and revised it to address the issues identified by the Auditor
during the audit. You are now required to communicate the revised food safety program with all the staff and
monitor the inclusion of the revised program in the production processes.

To communicate the revised food safety program with the staff, you must:

 Draft an email to all staff to communicate the changes or updates in the food safety
program. Your email should include the issues identified during the audit.
 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.
 Ask for their support and co-operation in incorporating the changes in production
processes.

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 Advise them of the upcoming training session that will be held as discussed at the
meeting with your working group.

Submission requirements

At the end of this part, you must submit an email draft to staff to your assessor.

Answer:

Subject: Important Updates to Our Food Safety Program

Dear Max,

I hope you are doing well as I write this. To strengthen our dedication to quality and safety, we are
making some significant modifications to our food safety programme, which we wanted to let you know
about.

We just had an independent audit of our food safety procedures, as you may be aware. This audit was
conducted to make sure that our practises adhere to the strictest guidelines for food safety. We found a
few instances throughout the audit where work needed to be done in order to maintain the highest
standard of food safety.

These areas mainly focused on:

1. Temperature Control: To make sure that food temperatures are continuously within safe bounds,
we must monitor them more carefully. This involves taking our temperature on a regular basis,
which we will now incorporate into our daily schedules.

2. Product Specifications: Our suppliers and we will collaborate closely to make sure that the
product specifications match our high requirements for quality. To ensure quality, we have
specified the visual inspections and acceptance standards for incoming goods.

3. Monitoring Processes: We're adding a checklist to the things we do every day. We can make sure
we regularly follow all required processes and accurately record them by using this checklist.

We think these adjustments will improve our kitchen's efficiency and safety while also addressing the
audit's found problems. To ensure a seamless transition to these upgraded processes, we are committed
to offering you the greatest training and assistance available.

In order to completely integrate these modifications into our production processes, we humbly ask for
your cooperation and assistance. Together, we can make sure that we never waver in our commitment to
food safety.

We will also be holding training sessions in accordance with these modifications to provide you the
abilities and information required to successfully implement the updated Food Safety Programme. To
increase the level of food safety competence on our team, we strongly encourage you to attend these
training programmes.
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We appreciate your commitment to upholding the strictest guidelines for food safety in our kitchen.
Please do not hesitate to contact [Your Contact Information] with any questions or concerns.

We value your diligence and dedication in making sure the food we serve is both safe and of the highest
calibre. Together, we'll keep going above and above for our clients.

Best regards,

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