代写SITXFSA008 Develop and Implement a Food Safety Program调试Haskell程序

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Assessment Tasks and Instructions

Unit code	SITXFSA008
Unit Name	Develop and Implement a Food Safety Program
Due Date	As per coversheet given in class or as per instructed in class

Assessment for this Unit of Competency/Cluster	Details
Assessment 1	SHORT ANSWERS
Assessment 2 Part A	Evaluate and Develop a Food Safety Program (Practical Observation)
Assessment 2 Part B	Implement a Food Safety Program
Assessment 2 Part C	Participate in Food Safety Audit and Evaluate and Revise Food Safety Program (Practical Observation)

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 food safety programs

· role of different stakeholders in the development of a food safety plan:

· food safety team

· department heads

· procurement team

· 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

· ramifications of failure to observe food safety law and organisational 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, including policies and procedures for:

· audit

· cleaning and sanitation

· communication

· contingency management

· corrective actions

· equipment maintenance

· evaluation

· critical control points for the specific food production system and the predetermined methods of control, especially time and temperature controls used in the receiving, storing, preparing, processing, displaying, serving, packaging, transporting and disposing of food

· hazards:

· control methods for each critical point

· corrective actions

· systematic monitoring of hazard controls and record keeping

· personal considerations:

· dress

· hygiene

· personal protective equipment

· 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

· 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, including 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

· temperature control for cooling and storing of processed food

· choice and application of cleaning, sanitising and pest control equipment and materials

· high risk customer groups:

· children or babies

· pregnant women

· aged persons

· people with immune deficiencies

· people with allergies

people with medical conditions.

Assessment 1

Question 1

Options for the Structure and Implementation of a Food Safety Program
Describe below how the options to structure and implement a food safety program can differ between a hotel and a cafe
Hotel
Cafe
7 Principles of HACCP
1
2
3
4
5
6
7

Question 2

Consultative and Communicative Mechanisms Used by Organisations to Develop and Implement a Food Safety Program
List 3 stakeholders that you may consult with when developing and implementing a food safety program
1
2
3
List 3 communication techniques that you may use when developing and implementing a food safety program
1
2
3

Question 3

Role of Different Stakeholders in the Development of a Food Safety Plan
Describe each of the following stakeholder that may be involved in the development of a food safety plan. 30-50 words
Food Safety Team
Department Heads
Procurement Team

Question 4

Key Features of Commonwealth, State or Territory and Local Food Safety Compliance Requirements as they Impact Food Safety Program Development
What are the contents of national codes and standards that underpin regulatory requirements 50-80 words

What are the components of a food safety program

What is the name of your local government food safety regulation? Considering NSW your Local Government

How frequent are food safety Audits conducted in your local government? Considering NSW your Local Government

What are the ramifications of failure to observe food safety law and organisational policies and procedures

Explain the meaning of Contaminant, contamination, and potentially hazardous foods as defined by the Australia New Zealand Food standards Code with the help of a table given below
Contaminant
Contamination
Potentially hazardous foods

Question 5

Contents of Organisational Food Safety Program Including Policies and Procedures

Explain the purpose of complying with policies and procedures for food safety audits in 50-80 words

Explain the policies and procedures for cleaning and sanitising in 50-80 words

Discuss the policies and procedures for communication for a food safety program in 30-50 words

Explain the relevance of contingency management policy and procedure for food safety programs in 50-80 words

Question 6

Contents of Organisational Food Safety Program Including Policies and Procedures
Identify any five corrective actions for the food safety program
1
2
3
4
5
Discuss the food safety programs policies and procedures for equipment maintenance

Explain the policies and procedures for evaluating the food safety program in 30 -50 words

Question 7

List the Critical Control Points for a Food Production System
Explain the critical control points for the specific food production system and the predetermined methods of control, especially time and temperature controls used in the following critical control points
CCP	Potential Hazards	Corrective Actions	Control Measures	Monitoring Required	Record Keeping

Question 8

Contents of Organisational Food Safety Program Including Policies and Procedures

Explain the Following Personal Considerations for the Organisational Food Safety Program

Dress

Hygiene

Personal protective equipment

Question 9

Contents of Organisational Food Safety Program Including Policies and Procedures

Explain the purpose of pest control for a food safety program in 50-80 words

Discuss the record maintenance requirements for a food safety program in 50-80 words

Explain the benefits of training for a food safety program in 30-50 words

Question 10

Food safety monitoring techniques
Describe the following food safety monitoring techniques
Bacterial swabs and counts
Checking and recording that food is stored in appropriate time frames
Chemical tests
Monitoring and recording food temperatures using a temperature measuring device accurate to plus or minus one degree
Monitoring and recording temperature of cold and hot storage equipment
Visually examining food for quality review