Assessment Requirements for SITXFSA004 Develop and implement a food safety program

Release: 1

Assessment Requirements for SITXFSA004 Develop and implement a food safety program

Modification History

Not applicable.

Performance Evidence

Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:

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

the organisation’s policies and procedures

product specifications

monitoring documentation

ensure that the above food safety program:

reflects the following organisational characteristics:

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

equipment

existing prerequisite programs

facilities

food items prepared and sold

re-thermalisation and service requirements

size and nature of organisation

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

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

Knowledge Evidence

Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:

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:

contents of national codes and standards that underpin regulatory requirements

components of a food safety program, especially procedures and monitoring documents

local government food safety regulations and audit frequencies

consequences of failure to observe food safety policies and procedures

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:

audit

cleaning and sanitation

communication

contingency management

corrective actions

equipment maintenance

evaluation

food:

supply

receiving

storage

preparation

display

service

disposal

hazards:

control methods for each critical point

corrective actions

systematic monitoring of hazard controls and record keeping

personal considerations:

dress

hygiene

protective equipment and clothing

pest control

record maintenance

training

food safety monitoring techniques:

bacterial swabs and counts

checking and recording that food is stored in appropriate timeframes

chemical tests

monitoring and recording food temperatures using a temperature measuring device accurate to plus or minus one degree Celsius

monitoring and recording temperature of cold and hot storage equipment

visually examining food for quality review

food safety management documents:

audit reports

audit tables

customer complaint forms

documented food safety program

food flow diagrams

food production records

hazard analysis table

incident reports where food hazards are found not to be under control

policies, procedures and product specifications

records of the monitoring of hazard controls:

any record required by local legislation

illness register

list of suppliers

temperature control data

training logs

verification records

HACCP or other food safety system principles, procedures and processes as they apply to particular operations and different food types:

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

methods of food storage, production, display, service and cooking, cooling and transporting, especially, appropriate temperature levels for each of these processes

main types of safety hazards and contamination

conditions for development of microbiological contamination

environmental conditions and, temperature controls, for storage

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:

children or babies

pregnant women

aged persons

people with immune deficiencies or allergies

unwell persons.

Assessment Conditions

Skills must be demonstrated in an operational hospitality business for which a food safety plan is developed and implemented. This can be:

an industry workplace

a simulated industry environment.

Assessment must ensure access to:

current plain English regulatory documents distributed by the commonwealth, state, territory or local government food safety authority

Australia New Zealand Food Standards Code.

Assessors must satisfy the Standards for Registered Training Organisations’ requirements for assessors.

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=68c40a93-e51d-4e0f-bc06-899dff092694