SITXFSA008 DEVELOP AND IMPLEMENT A FOOD SAFETY PROGRAM ASSESSMENT – WRITTEN WORK – TASK 1 LEARNER INSTRUCTIONS This assessment assesses the knowledge evidence requirements of the unit of competency. Learners must answer all questions correctly to be deemed satisfactory in this task. • • You are required to answer all questions. • • On completion, submit your assessment to your assessor via the LMS. • Should you require ‘reasonable adjustment’ to complete this assessment, discuss the options with your assessor prior to attempting the task. Reasonable adjustment means modifications or changes are made to an assessment to take into account an individual learner’s needs. • Your assessor will discuss the conditions of assessment, e.g., open or closed book, time limits for completion, etc., with you prior to attempting this task. • To be deemed satisfactory in this task you are required to answer all questions correctly. Your assessor will determine how many attempts are allowed for each question. • To complete this assessment, you will require access to the learner resource for this unit, the internet and a computer (if submitting via LMS) or a pen (if submitting hard copy). • On completion, submit your assessment to your assessor. Read each question carefully. Ensure you have provided all required information in your response. These questions assess your understanding of the techniques and principles that underpin this unit. Note: Successful completion of this assessment does not mean you have achieved all requirements of the unit of competency. An overall decision of competence for the unit will not be made until all assessments are completed. Talk to your assessor or trainer to identify additional assessments required. Q1: What do the following terms mean? a) Contaminant refers to any substance or agent that makes something impure or unclean by contact or addition. In various contexts, contaminants can be pollutants in the air, water, soil, or food, or they can be biological agents that cause infection or spoilage. Managing and mitigating contaminants is crucial in maintaining environmental and public health standards. b) Contamination Introduction of harmful substances or pathogens into food products, which can lead to foodborne illnesses or spoilage. Contaminants in food can include bacteria, viruses, parasites, toxins, chemicals, or foreign objects. Q2: What are three basic principles of the Food Standards Code that underpins state and territory legislation? Food Safety,Food Quality,Uniformity and Consistency © Didasko Learning Resources www.didasko-online.com 1 SITXFSA008 DEVELOP AND IMPLEMENT A FOOD SAFETY PROGRAM – Short answer Q3: Who is responsible for enforcing state and territory food safety legislation? In Australia, the enforcement of state and territory food safety legislation is typically the responsibility of local government authorities, often through dedicated departments or units such as health departments or environmental health officers. These authorities are tasked with monitoring and regulating food businesses within their respective jurisdictions to ensure compliance with food safety standards and regulations. Q4: What are two potential consequences of not complying with food safety policies and procedures? 1) Public Health Risks: Non-compliance with food safety policies and procedures can lead to the risk of foodborne illnesses or outbreaks. Contaminated food products can cause illnesses ranging from mild gastrointestinal discomfort to severe and potentially life-threatening conditions. 2)Legal and Regulatory Consequences: Food safety regulations are enforced by government authorities, and non-compliance can result in legal consequences for businesses. This may include fines, penalties, or legal action taken against the business owners or operators Q5: What characteristics of the business can affect the food safety program you use? Personnel Training and Knowledge: The level of training, knowledge, and awareness of food safety among employees is critical for the successful implementation of a food safety program. Businesses must invest in training programs to ensure that employees understand their roles and responsibilities in maintaining food safety standards. Q6: List five sections of the population who are more susceptible to food poisoning. Q7: What are the seven principles of the HACCP system? 2 © Didasko Learning Resources 2022 Edition SITXFSA008 DEVELOP AND IMPLEMENT A FOOD SAFETY PROGRAM Q8: The HACCP system is not the only method that can be used to develop a food safety program. What requirements must a non-HACCP-based system meet? Q9: List six examples of stock and food handling processes that could create potential food safety hazards. You can provide examples from your workplace or training environment specific to different stages of the food production process, or common industry hazards. Q10: Choose two hazards from your response to question 9 and indicate at what point(s) in the food production process the hazard could be controlled. Q11: Indicate if the two hazards selected for question 10 are a control point (CP) or critical control point (CCP). Q12: How do purchase specifications help you identify appropriate product suppliers? Q13: What information could be included in a purchase specification? Give six examples. © Didasko Learning Resources www.didasko-online.com 3 SITXFSA008 DEVELOP AND IMPLEMENT A FOOD SAFETY PROGRAM – Short answer Q14: Why must you evaluate existing product specifications before developing or updating your food safety program? Q15: Why should existing food safety policies, procedures, records, and other documentation be evaluated when preparing to develop a food safety program? Q16: List five procedures that should be reviewed as part of the initial evaluation process. Q17: Briefly describe the role of the following stakeholders in the development of a food safety plan. a) Procurement team b) Department heads c) Food safety team Q18: Who can you consult with during the development stage of the food safety program to ensure all hazards and control measures are identified? 4 © Didasko Learning Resources 2022 Edition SITXFSA008 DEVELOP AND IMPLEMENT A FOOD SAFETY PROGRAM Q19: Monitoring temperature is a common method used to control hazards. List four examples of critical control points where measuring temperature can be used as a method of control. Q20: Why do time and temperature controls work to prevent microbiological contamination? Q21: When you are developing procedures to monitor controls, you need to include information on who, when and how the hazard will be monitored and the results recorded. Give examples of the type of information that is required in each of these key areas. a) Who b) When c) How d) Recording © Didasko Learning Resources www.didasko-online.com 5 SITXFSA008 DEVELOP AND IMPLEMENT A FOOD SAFETY PROGRAM – Short answer Q22: What is the temperature danger zone and how does it relate to growth of food bacteria? Q23: Explain the following food safety terms and processes. a) What is the two-hour/four-hour rule? b) How do you safely reheat prepared food? c) How do you safely cool and store prepared food? Q24: List two food safety monitoring techniques for each of the following categories. a) Visual examination B Sensory evaluation c) Physical measurements 6 © Didasko Learning Resources 2022 Edition SITXFSA008 DEVELOP AND IMPLEMENT A FOOD SAFETY PROGRAM d) Chemical tests and bacterial swabs Q25: What information must be included in procedures that detail appropriate corrective actions to be taken when a loss of control is identified? There are three components. Q26: When a loss of control is identified, what must be considered when modifying procedures and detailing corrective actions to be taken? Q27: You need to develop product specifications for the food items prepared and sold to customers in your establishment. List the information you include in a product specification. Q28: Where can you find information to help you develop product specifications? © Didasko Learning Resources www.didasko-online.com 7 SITXFSA008 DEVELOP AND IMPLEMENT A FOOD SAFETY PROGRAM – Short answer Q29: What are three examples of food safety considerations and regulatory requirements that must be taken into account when choosing and using cleaning, sanitising and pest control processes? Q30: Provide four examples of regulatory requirements you must integrate into policies and procedures. Q31: How does the production flow diagram for a product help identify critical control points? Q32: What are two examples of training needs that should be incorporated into the training program? Q33: What is one method of scheduling a review of a food safety program? 8 © Didasko Learning Resources 2022 Edition SITXFSA008 DEVELOP AND IMPLEMENT A FOOD SAFETY PROGRAM Q34: Based on the topics discussed and sample food safety program index provided in your learner resource, and your workplace or training environment’s food safety plan, provide ten examples of information and procedures documented in a food safety program. Q35: What methods can be used to communicate information about the food safety program to colleagues in the workplace? Q36: How do signs and posters help communicate food safety procedures? Q37: A new employee has joined your organisation. They have worked in the food preparation sector before and have a good general knowledge of food safety procedures. What type of training would you organise for them? Q38: What methods can be used to monitor your food safety program? © Didasko Learning Resources www.didasko-online.com 9 SITXFSA008 DEVELOP AND IMPLEMENT A FOOD SAFETY PROGRAM – Short answer Q39: The internal temperature of refrigerated storage areas rises above 5 °C. What level of risk is this and would you consider it a CP or CCP? Q40: Read the scenario below. Determine the potential cause, what actions you can take to confirm the cause, your response to ensure it doesn’t happen again, and what planning is required to implement this. Scenario: When you check the hot food buffet display temperature log, it reveals that the last two temperature checks have indicated that food in the display cabinet is being held at 55 °C. The service staff have been completing checks on an hourly basis. a) Potential cause(s) b) Action(s) to confirm cause c) Response d) Planning implementation Q41: Based on your responses to question 40, what food safety documents must you update to reflect any changes you have implemented? 10 © Didasko Learning Resources 2022 Edition SITXFSA008 DEVELOP AND IMPLEMENT A FOOD SAFETY PROGRAM Q42: What method(s) could you use to communicate these changes to your team? Q43: What food safety management documentation might be reviewed and updated during a desktop audit of a food safety program? Q44: Based on the scenario provided, decide what corrective action(s) should be taken. Base your response on workplace, training environment or industry standard procedures. On inspection during delivery, you notice the packaging of a 5 kg bag of uncooked rice is damaged, with small tears allowing rice to escape. Q45: Based on the scenario provided, decide what corrective action(s) should be taken. Frozen calamari is stored on the bench to defrost. It sits at temperatures between 4 °C to 15 °C for one hour. It is then sliced and crumbed. This process takes half an hour before the crumbed calamari rings are returned to the refrigerator. At 6 pm, it is removed from the refrigerator and placed beside the deep fryer, awaiting orders. It is now 7 pm. Based on the two-hour/four-hour rule, what should you do with the crumbed calamari rings? © Didasko Learning Resources www.didasko-online.com 11 SITXFSA008 DEVELOP AND IMPLEMENT A FOOD SAFETY PROGRAM – Short answer Q46: Why might a food safety inspector request your assistance during an audit? Q47: How often are food safety audits conducted? Q48: What influences how often a business is audited? Q49: Based on the information provided, how long do you need to retain food safety records? Standard 3.2.1 Food safety programs states: A food business must – (c) retain copies of all written reports of the results of all audits of the food safety program conducted by a food safety auditor within the last four years for inspection upon request by a food safety auditor who audits the food safety program, or an authorised officer. Q50: Why should the food safety program be reviewed on a regular basis? Provide two reasons. Q51: Audits are one way of validating food safety controls. What are two types of audits used to review a food safety program? Briefly describe each one. 12 © Didasko Learning Resources 2022 Edition SITXFSA008 DEVELOP AND IMPLEMENT A FOOD SAFETY PROGRAM Q52: What is one method of testing which can be undertaken to determine if food safety controls are working appropriately? Briefly describe how tests are completed. Q53: Why should any changes to the food safety program and the reasons for change be documented? Q54: Who do you need to communicate any changes in the food safety program to? Q55: How does a review of the food safety program help you identify training needs? © Didasko Learning Resources www.didasko-online.com 13
