College: Assessment Coversheet & Feedback Form

College
E S T D. 1 9 9 7
Assessment Coversheet & Feedback Form

THIS FORM MUST BE ATTACHED TO ALL SUBMITTED WRITTEN WORK WITH ALL AREAS COMPLETED
NB: PLEASE PRINT IN BLACK OR BLUE INK; NOT PENCIL
: AN INCOMPLETE FORM MAY SEE WORK RETURNED OR MAY TAKE LONGER TO ASSESS
FAMILY NAME: Singh FIRST NAME: Niklesh
TO AVOID CONFUSION, PLEASE

STUDENT ID: D C 5 8 7 6
WRITE IN CLEAR HANDWRITTING
UNIT CODE: SITXFSA004 CONTACT PHONE NUMBER: 0417374440
UNIT NAME: Develop and implement a food safety program EMAIL ID: [email protected]
COURSE NAME: cookery DUE DATE: 07/04/2023
ASSESSMENT NUMBER: 1&2 GROUP PARTICIPANTS (IF REQUIRED):
*(Please note that it is your responsibility to retain copies of your assessments.)*
STUDENT’S DECLARATION (PLEASE SIGN AND DATE)

• This submission is my own work and does not involve plagiarism or collusion.*
• All sources used by me have been documented.
• This piece of work has not previously been submitted for assessment in this or any other subject.
• I give permission for my assessment to be scanned for electronic checking of plagiarism.*
• I understand that plagiarism and collusion constitute cheating.*
• I understand that disciplinary action will be taken against students who engage in plagiarism.*
niklesh singh 06/04/2023

Student Signature: ______________________________________________________________ Date: ____________________________________________
ACADEMIC STAFF USE ONLY – Feedback Comments to Student

Extension Granted Resubmission
Other ____________________________________________________________________________________________________________________________________
______________________________________________________________________________________________________________________________________________
______________________________________________________________________________________________________________________________________________
______________________________________________________________________________________________________________________________________________
______________________________________________________________________________________________________________________________________________
______________________________________________________________________________________________________________________________________________
______________________________________________________________________________________________________________________________________________
THE ASSESSMENT ATTACHED IS:

Version 3.0_February 2019
Satisfactory Not Satisfactory
Trainer/Assessor’s Name______________________________ Trainer/Assessor’s Signature ______________________________ Date _____________
*COPY OF WORK - Please ensure that a copy of all work has been made prior to submission. On rare occasions, assessments may be lost in the system and in such cases you will be
required to provide a second copy.
*PLAGIARISM - Plagiarism is the presentation by the student of an assessment that has been copied in whole or in part from another student’s work, or from any other source (e.g.
published books or periodicals or internet sites) without due acknowledgement in the text.
*COLLUSION - Collusion is the presentation by the student of an assessment as his/her own work which is in fact the result in whole or part of unauthorised collaboration with
another person or persons.
© Elizabeth Bence Pty Ltd t/a Duke College |Assessment Coversheet & Feedback Form | Page 1of 1
CRICOS Provider Code: 02564C | RTO Code: 90681 | Level 1, 20-22 Macquarie St Parramatta NSW 2150 Tel (+61 2) 9687 3200
Written Test
Unit Code: - SITXFSA004
Unit Name: - Develop and implement a
food safety program
Assessment for this Details

Unit of
Competency/Cluster
Assessment 1 Written Test
Assessment 2 Case Study & Project
Assessment 3
Assessment conducted in this instance: Assessment 1 X 2 3
SITXFSA004 Develop and implement food safety program
Assessment Guidelines
What will be assessed
The purpose of this assessment is to assess you underpinning knowledge to complete the tasks
outlined in the elements and performance criteria for this unit of competency and relating to the
following aspects:
options for the structure and implementation of a food safety program, using the hazard analysis and
critical control points (HACCP) method as the basis
• consultative and communication mechanisms used by organisations to develop and
implement procedural systems
• key features of commonwealth, state or territory and local food safety compliance
requirements as they impact food safety program development:
ocontents of national codes and standards that underpin regulatory requirements
ocomponents of a food safety program, especially procedures and monitoring documents
olocal government food safety regulations and audit frequencies
oconsequences of failure to observe food safety policies and procedures
omeaning of contaminant, contamination and potentially hazardous foods as defined by
the Australia New Zealand Food Standards Code
• contents of organisational food safety program, especially policies and procedures:
o audit
o cleaning and sanitation
o communication
o contingency management
o corrective actions
o equipment maintenance
o evaluation
o food:
▪ supply
▪ receiving
▪ storage
▪ preparation
▪ display
▪ service
▪ disposal
o hazards:
▪ control methods for each critical point
▪ corrective actions
▪ systematic monitoring of hazard controls and record keeping
o personal considerations:
▪ dress
▪ hygiene
▪ protective equipment and clothing
o pest control
o record maintenance
Duke College (DC) Assessment 1, Sep 2020

CRICOS ID: 02564C Version 2.1
RTO ID: 90681 Page 2 of 13
o training
• food safety monitoring techniques:
o bacterial swabs and counts
o checking and recording that food is stored in appropriate timeframes o chemical tests
o monitoring and recording food temperatures using a temperature measuring device accurate to
plus or minus one degree Celsius
o monitoring and recording temperature of cold and hot storage equipment o visually examining
food for quality review
• food safety management documents:
o audit reports
o audit tables
o customer complaint forms
o documented food safety program
o food flow diagrams o food production records
o hazard analysis table o incident reports where food hazards are found not to be under
control
o policies, procedures and product specifications
o records of the monitoring of hazard controls:
• any record required by local legislation
• illness register
• list of suppliers
• temperature control data
• training logs
o verification records
• HACCP or other food safety system principles, procedures and processes as they apply to particular
operations and different food types:
o critical control points for the specific food production system and the predetermined methods of
control, especially time and temperature controls used in the storage, preparation, display, service
and cooking, cooling and transporting of food
omethods of food storage, production, display, service and cooking, cooling and transporting,
especially, appropriate temperature levels for each of these processes
o main types of safety hazards and contamination
o conditions for development of microbiological contamination
o environmental conditions and, temperature controls, for storage
o temperature danger zone and the two-hour and four-hour rule
• choice and application of cleaning, sanitising and pest control equipment and materials
• high risk customer groups who are more susceptible to harm from food contamination:
o children or babies
o pregnant women
o aged persons
o people with immune deficiencies or allergies
o unwell persons

Place/Location where assessment will be conducted
Resource Requirements
Pen, Paper, internet access or a copy of “Australia New Zealand Food Standards Code - Standard 3.2.1 -
Food Safety Programs (Australia Only)”, information access to food standards/codes/legislation
Operational documentation where this exists,
Templates: “food_safety_program_template” (Student assessment folder)

“Product Flow Chart” (Student assessment folder)
Document: “guide_to_develop_food_safety_program” (Student assessment folder)
Food standards code: http://www.foodstandards.gov.au/code/Pages/default.aspx
Food Smart Australia:- http://foodsmart.vic.gov.au/FoodSmartWeb/
Document: “Australia New Zealand Food Standards Code - Standard 3.2.1 - Food Safety
Programs (Australia Only)” or link:
http://www.foodstandards.gov.au/code/userguide/Documents/Guide%20321%20FINAL.pd
f
Instructions for assessment including WHS requirements
You are required to address all questions to achieve competence.
Your trainer will provide you with instructions for time frames and dates to
complete this assessment.
The link provided in the instructions section above provides the references for this
assessment. The food standards code and relevant stare legislation provide additional
information sources relevant for this assessment. If more space is required for any answer
you may attach a separate page containing your ID number, your name, unit title, unit code
and the assessment task number and attach this page with the current assessment task
before submission or alternatively use the back of each paper with a clear reference to the
relevant question(s).
Once completed, carefully read the responses you have provided and check for
completeness.
Ensure you check your work and keep a copy before submitting.
Your trainer will provide you with feedback and the result you have achieved.
You are encouraged to clarify any tasks, requirements or questions you may have with your
trainer.

Assessment 1: Written Test

Your Tasks:
This test consists of 14 short answer questions. You must correctly answer all the test
items.
Questions and Tasks:
Q1. a) Briefly describe the background of HACCP and why its concepts of risk management
are commonly used in the structure of a food safety program:
HACCP (Hazard Analysis and Critical Control Point) is a systematic approach to the identification,
evaluation, and control of food safety hazards. It is the most widely used risk management system in
the food industry and is required by regulatory bodies in many countries. HACCP was developed by
NASA and the Pillsbury Company in the early 1960s and was designed to ensure the safety of space
food. It has since been adopted by the food industry as a way to systematically identify and control food
safety hazards throughout the food production process. HACCP is based on the principle that it is better
to prevent food safety hazards than to try to control them after they have already occurred.
b) List the 7 principles of HACCP:
The 7 principles of HACCP are:

1. Conduct a hazard analysis
2. Determine the critical control points (CCPs)
3. Establish critical limits for each CCP
4. Establish a system to monitor the CCPs
5. Establish the corrective action to be taken when monitoring indicates that a critical limit has been
violated
6. Establish procedures for verifying that the HACCP system is working as intended
7. Establish record-keeping and documentation procedures

Q2. Briefly describe the structure of the food safety program you produced in
Assessment 2 (Project) of this unit, including the importance of having thorough and well
written procedures for staff to follow:
The food safety program I produced in Assessment 2 is comprised of five components—a food safety
policy, food safety procedures, staff training, monitoring and review, and record keeping.
The food safety policy outlines the principles and procedures that will be used to ensure food safety and
hygiene. This includes the commitment of the establishment to meeting the requirements of relevant
food safety and hygiene laws, as well as the establishment’s commitment to providing safe and hygienic
food and maintaining a safe food handling environment.
The food safety procedures provide a step-by-step guide for staff on how to operate in accordance with
the food safety policy. This includes detailed instructions on how to store and prepare food, as well as
how to clean and sanitize equipment and surfaces.
Staff training is also included in the program, which is designed to ensure that all staff members are
familiar with the food safety policy and procedures. This includes providing information on food safety,
as well as providing hands-on training on how to properly handle and prepare food.
Monitoring and review are an important component of the food safety program, as they allow the
establishment to identify any potential risks and take corrective action. This includes regularly checking
temperatures and food quality, as well as conducting regular inspections of food preparation areas and
equipment.
Finally, record keeping is also included in the program, which helps the establishment track food safety
compliance and identify any potential problems. This includes keeping accurate records of all food
safety procedures, monitoring and review activities, and staff training.
Having thorough and well written procedures for staff to follow is essential to ensuring food safety and
hygiene. With clear and detailed instructions, staff are able to work in accordance with the food safety
policy and ensure that all food preparation areas and equipment are clean and sanitary. Furthermore,
having well written procedures also makes it easier for staff to identify and address any potential food
safety risks.
Q3. List effective ways that the procedures within a food safety program can be
communicated to staff to ensure they are understood and followed correctly:
1. Provide periodic staff training sessions on food safety procedures.
2. Display posters or signs in the workplace that detail the food safety procedures.
3. Create an online platform or video library that staff can access to review food safety procedures.
4. Implement a buddy system, where experienced staff help new employees learn the food safety
procedures.
5. Send out regular emails or newsletters with reminders of the food safety procedures.
6. Develop a food safety manual that staff can reference.
7. Organize an interactive game or quiz to test staff on their knowledge of the food safety procedures.

8. Hold regular meetings with staff to review food safety procedures and answer any questions.
9. Provide rewards or incentives for staff that follow the food safety procedures correctly.
10. Have senior staff members lead by example and actively follow the food safety procedures.
Q4. When developing a food safety program where can you find expert assistance to helpwith
the development of the food safety program?
Expert assistance for the development of a food safety program can be found through government
agencies, such as the Food and Drug Administration (FDA), the Centers for Disease Control and
Prevention (CDC), and state and local health departments. Professional organizations such as the
National Restaurant Association and professional consultants specializing in food safety are also
available to help with the development of a food safety program.

Q5. a) What is the purpose and role of the ANZFS:
The purpose and role of the ANZFS (Australia and New Zealand Food Safety) is to promote, protect,
and enhance public health and safety by providing guidance and support for food safety management
systems and to help food businesses meet their obligations to produce safe and suitable food. It is
responsible for developing and promoting good food safety practices and providing assurance that food
is safe and suitable for consumption.
b) List 5 food safety hazards you will find listed in a food safety program:
The five food safety hazards that may be listed in a food safety program are cross-contamination,
biological hazards, chemical hazards, physical hazards, and allergen hazards.
c) List 2 recording documents used to control hazards in a food safety program and explain
how each record assists in minimising the risk of the associated hazards occurring with each
record:
Record 1: Temperature Logs –

Temperature logs are used to record and monitor the temperature of food products throughout the
production process, from receiving to storage, to preparation and cooking. This ensures that food is
kept at the correct temperature in order to prevent the growth of bacteria and other food-borne
illnesses.
Record 2: Cleaning Records –

Cleaning records are used to ensure that all areas of the food production process are kept clean and
hygienic. This helps to prevent the spread of food-borne illnesses, as well as the spread of allergens
and other contaminants. The records are used to track the frequency and effectiveness of cleaning, as
well as the types of cleaning products used.

d) What is a high risk food? List 3 types.

High risk foods are foods that are more likely than other foods to become contaminated with food-borne
pathogens and cause food poisoning. Examples include:
1. Raw or undercooked meats and poultry

2. Unpasteurized dairy products
3. Raw eggs and egg products
Q6. a) In NSW, describe the process a business must go through to obtain a food business
registration:
In order to obtain a food business registration in NSW, a business must submit an application to the
NSW Food Authority. The application must include basic information about the business, such as its
name, address, contact information, and details of the types of food activities it will be undertaking. If
approved, the business will be issued with a Food Business Registration Certificate.
b) Which government body in NSW manages the auditing regimes to ensure food businesses
are complying with food safety regulations?
The NSW Food Authority is the government body responsible for managing the auditing regimes to
ensure that food businesses are complying with food safety regulations in NSW.
c) What is an EHO and what is their role in regard to food safety compliance?
An Environmental Health Officer (EHO) is a qualified professional who is responsible for enforcing
food safety regulations and inspecting food businesses to ensure compliance. They carry out
inspections to make sure that food businesses are meeting the required standards of food safety
and hygiene, as well as investigating food-related complaints.

d) How often will a food business be scheduled for an audit assuming there are not
committing serious breaches of the food safety act?
Most food businesses are typically scheduled for an audit at least once a year.
e) A food business has been consistently breaching the food safety act. with unacceptable
hygiene practices of staff, kitchen constantly not clean to the standards required and food
storage procedures not being followed correctly. Due to this there has been an incident of
cross contamination and during the investigation it has been confirmed that 23 customers
have become ill from food poisoning. What are the possible consequences to this food
business if they are found to be guilty of breaches of the food act?
Possible consequences for a food business found to be guilty of breaching the food safety act include
fines, loss of license, and even criminal prosecution.
f) List the 3 main types of contamination relating to food:
The three main types of contamination relating to food are physical, chemical, and biological.

Q7. a) List the control measures you must take to control the following critical control points
listed in the chart below, including temperatures and times where applicable:
Critical control point Control measures
Storage of food Ensure food is stored in designated areas, away from potential
contamination sources such as chemicals, pests and raw
products. Monitor temperature of storage facility regularly to
ensure it is below 5°C.
Food preparation Maintain a clean and sanitized work environment. Ensure food
is handled with clean utensils and appropriate PPE is worn.
Displaying hot food Keep food hot (above 60°C) and at a consistent temperature.
Ensure food is covered to prevent contamination.
Displaying cold food Keep food cold (below 5°C) and at a consistent temperature.
Ensure food is covered to prevent contamination.
Serving food Use appropriate utensils to serve food. Ensure food is served
within 2 hours of preparation.
Cooking food Ensure food is cooked to the correct temperature (above 75°C).
Monitor temperature of food regularly with a thermometer.
Cooling food Cool food quickly (below 5°C) using a blast chiller or by dividing
the food into smaller batches. Ensure food is monitored at
regular intervals until it reaches the desired temperature.
Transporting of food Use appropriate containers that are temperature-controlled to

transport food. Monitor temperature of food regularly and
ensure food is served within 2 hours of preparation.

b) List 5 ways you can avoid cross contamination when working with food:
1. Thoroughly clean and sanitize all surfaces, utensils and equipment before and after use.
2. Separate and label foods according to allergen, raw and cooked foods, and type of food.
3. Use different cutting boards and knives for raw and cooked foods.
4. Wear disposable gloves when handling food and discard after each use.
5. Wash hands and arms thoroughly with warm soapy water before and after handling food.
Q8. a) List the conditions bacteria need to grow, and what temperature range is known as the
temperature danger zone?
Conditions bacteria need to grow: Bacteria need food, moisture, oxygen, and a suitable
temperature in order to grow.
Temperature danger zone: The temperature danger zone is between 40°F and 140°F (4.4°C and
60°C).
b) How does the 2 hour 4 hour rule apply to the serving and display of cold food?
The 2 hour /4 hour rule applies to the serving and display of cold food. It states that potentially
hazardous food should not be left at room temperature for more than 2 hours, or more than 4 hours if
the food is kept at a temperature below 5 °C. After this time, the food should be discarded as it may no
longer be safe to consume.

Q9. Explain the process of conducting a hot and cold calibration of a probe thermometer,what
must you do if the thermometer is not reading the correct temperature?
Hot calibration:
1. Start by preparing a hot calibration bath. Fill a container with water and heat it to a known
temperature using a calibrated thermometer.
2. Immerse the probe thermometer into the bath and allow it to equilibrate.
3. Take a reading from the thermometer and compare it to the known temperature of the bath.
4. If the readings differ, adjust the calibration of the thermometer until it matches the known
temperature.
Cold calibration:
1. Prepare a cold calibration bath by filling a container with ice and water.
2. Immerse the probe thermometer into the bath and allow it to equilibrate.
3. Take a reading from the thermometer and compare it to the known temperature of the bath.
4. If the readings differ, adjust the calibration of the thermometer until it matches the known
temperature.
If the thermometer is not reading the correct temperature, it may need to be recalibrated or replaced. If
it is recalibrated, follow the steps outlined above for hot and cold calibration. If it is replaced, make sure
to find a thermometer that is properly calibrated and is suitable for the application.
Q10. Why must you clean and sanitise a probe thermometer after each use when it has comeinto
contact with food?
It is important to clean and sanitise a probe thermometer after each use when it has come into contact
with food to prevent the spread of bacteria and the potential for food-borne illnesses. Bacteria can be
transferred from food to the thermometer, and from the thermometer to other foods, which can cause
food-borne illnesses. Cleaning and sanitising the probe thermometer will help to ensure that no bacteria
is left behind and that the thermometer is safe for use in the future.
Q11. List the type of chemical/s and equipment required you should use for each type of
cleaning task in the chart below:
Cleaning task Type of chemical/s Equipment required
Cleaning the floor • Floor cleaner mop, bucket, cleaning solution

• Mop
• Bucket
Using the dishwasher to • Dishwasher detergent liquid detergent, dishwasher
wash dishes • Dishwasher rinse aid safe dishes

Cleaning and sanitising • Disinfectant cloth, cleaning solution, scrub
preparation surfaces and • Cloth brush, sanitiser
equipment • Sponge
• Scrub brush
• Hot water
Q12. a) If you find evidence of mice or cockroaches in a kitchen what should you do?
If you find evidence of mice or cockroaches in a kitchen, you should contact a pest control company to
identify the problem and provide a solution to eliminate the infestation. You should also take steps to
ensure that the infestation is eliminated and not just treated, such as sealing up any potential entry
points, cleaning and sanitizing the area, and throwing away any food that may have been contaminated.
b) You have found a mouse dead on a stick pad in the kitchen that the pest controller leftbehind,
should you leave it there to try and catch more mice?
No, it is not a good idea to leave a dead mouse on a stick pad in the kitchen. Mice can carry diseases and it is
important to dispose of the dead mouse properly. Additionally, leaving a dead mouse in the kitchen may also
attract other pests such as flies.
Q13. List the 4 main high risk customer groups who are more at risk of food poisoning:
1. Young children
2. Elderly people
3. Pregnant women
4. People with weakened immune systems (due to illness, cancer treatments, etc.)
Q14. Why are elderly people and children of a higher risk of food poisoning?
Elderly people and children are at a higher risk of food poisoning because their immune systems are weaker and
not as equipped to fight off potentially harmful bacteria and toxins. As their bodies cannot fight off bacteria as well
as an adult, they are more likely to become ill after consuming contaminated food.

Assessment 2
Unit Code: - SITXFSA004
Unit Name: - Develop and implement a food
safety program
Assessment for this Unit of Details

Competency/Cluster
Assessment 1 Written Test
Assessment 2 Case Study & Project
Assessment 3
Assessment conducted in this instance: Assessment 1 2 X 3

SITXFSA004 Develop and implement a food safety program
Assessment Guidelines
What will be assessed
The purpose of this assessment is to assess you underpinning knowledge to complete the tasks
outlined in the elements and performance criteria for this unit of competency and relating to the
following aspects:
options for the structure and implementation of a food safety program, using the hazard analysis
and critical control points (HACCP) method as the basis
• consultative and communication mechanisms used by organisations to develop and implement
procedural systems
• key features of commonwealth, state or territory and local food safety compliance
requirements as they impact food safety program development:
o contents of national codes and standards that underpin regulatory requirements
o components of a food safety program, especially procedures and monitoring documents
o local government food safety regulations and audit frequencies
o consequences of failure to observe food safety policies and procedures
o meaning of contaminant, contamination and potentially hazardous foods as
defined by the Australia New Zealand Food Standards Code
• contents of organisational food safety program, especially policies and procedures:
o audit
o cleaning and sanitation
o communication
o contingency management
o corrective actions
o equipment maintenance
o evaluation
o food:
▪ supply
▪ receiving
▪ storage
▪ preparation
▪ display
▪ service
▪ disposal
o hazards:
▪ control methods for each critical point
▪ corrective actions
▪ systematic monitoring of hazard controls and record keeping
o personal considerations:
▪ dress
▪ hygiene
▪ protective equipment and clothing
o pest control
o record maintenance
Duke College (DC) Assessment 2, Jan 2018

o training
• food safety monitoring techniques:
o bacterial swabs and counts
o checking and recording that food is stored in appropriate timeframes o chemical tests
o monitoring and recording food temperatures using a temperature measuring device accurate to
plus or minus one degree Celsius
o monitoring and recording temperature of cold and hot storage equipment o visually examining
food for quality review
• food safety management documents:
o audit reports
o audit tables
o customer complaint forms
o documented food safety program
o food flow diagrams o food production records
o hazard analysis table o incident reports where food hazards are found not to be under
control
o policies, procedures and product specifications
o records of the monitoring of hazard controls:
• any record required by local legislation
• illness register
• list of suppliers
• temperature control data
• training logs
o verification records
• HACCP or other food safety system principles, procedures and processes as they apply to particular
operations and different food types:
o critical control points for the specific food production system and the predetermined methods of
control, especially time and temperature controls used in the storage, preparation, display, service
and cooking, cooling and transporting of food
omethods of food storage, production, display, service and cooking, cooling and transporting,
especially, appropriate temperature levels for each of these processes
o main types of safety hazards and contamination
o conditions for development of microbiological contamination
o environmental conditions and, temperature controls, for storage
o temperature danger zone and the two-hour and four-hour rule
• choice and application of cleaning, sanitising and pest control equipment and materials
• high risk customer groups who are more susceptible to harm from food contamination:
o children or babies
o pregnant women
o aged persons
o people with immune deficiencies or allergies
o unwell persons

Place/Location where assessment will be conducted
Duke College Classroom
Resource Requirements
Pen, Paper, internet access or a copy of “Australia New Zealand Food Standards Code - Standard 3.2.1 -
Food Safety Programs (Australia Only)”, information access to food standards/codes/legislation
Operational documentation where this exists,
Templates: “food_safety_program_template” (Student assessment folder)

“Product Flow Chart” (Student assessment folder)
Document: “guide_to_develop_food_safety_program” (Student assessment folder)
Food standards code: http://www.foodstandards.gov.au/code/Pages/default.aspx
Food Smart Australia:- http://foodsmart.vic.gov.au/FoodSmartWeb/
Document: “Australia New Zealand Food Standards Code - Standard 3.2.1 - Food Safety Programs
(Australia Only)” or link:
http://www.foodstandards.gov.au/code/userguide/Documents/Guide%20321%20FINAL.pdf
Instructions for assessment including WHS requirements

You are required to address all questions to achieve competence.
Your trainer will provide you with instructions for time frames and dates to complete this
assessment.
The link provided in the instructions section above provides the references for this assessment. The
food standards code and relevant stare legislation provide additional information sources relevant for
this assessment. If more space is required for any answer you may attach a separate page containing
your ID number, your name, unit title, unit code and the assessment task number and attach this page
with the current assessment task before submission or alternatively use the back of each paper with a
clear reference to the relevant question(s).
Once completed, carefully read the responses you have provided and check for completeness.
Ensure you check your work and keep a copy before submitting.
You are encouraged to clarify any tasks, requirements or questions you may have with your trainer.
Your trainer will provide you with feedback and the result you have achieved.

Assessment 2: Case Study & Project

Your Tasks:
You are the new head chef appointed at Duke College Kitchen and the general manager is quite
concerned about the food safety practices in the kitchen. He has compiled a list of items he is
not happy with listed below:
• Kitchen cleanliness not up to standard
• Chefs not wearing hats or hair nets
• Chefs not in full uniform
• Record sheets not filled in on time
• Food safety program out of date and not in line with current food safety legislation
Part A: Case study

1. You must conduct a full internal food safety audit of COLLEGE kitchen and its procedures using
the audit checklist below. You must conduct this audit with the trainer at COLLEGE kitchen and the
trainer will deliberately creating food safety issues/hazards for you to find on the day. The fully filled
out audit check list with comments relating to hazards found must be submitted to the trainer with
this assessment pack.
Internal audit checklist
Assessment Criteria Complies? Severity of NIC
1: Suppliers Yes No Minor Serious

1.1 Are food supplies obtained from registered suppliers
and are all other practical measures taken to ensure only
safe and suitable food is
1 .2 Are all foods labelled, or if unlabelled marked to identify Yes No Minor Serious
the source?
1 .3 Is potentially hazardous food delivered under Yes No Minor Serious
temperature control and not damaged or
contaminated?
1 .4 Is an accurate and suitable thermometer on site? Yes No Minor Serious
2: Food storage Yes No Minor Serious

2.1 Is food stored so that it is protected from contamination?
2.2 Are potentially hazardous foods stored under temperature Yes No Minor Serious
control?
2.3 Are raw and cooked foods stored separately? Yes No Minor Serious
3: Food preparation Yes No Minor Serious

3.1 Are vegetables/salad items adequately washed before
use?
3.2 Is thawing conducted using safe procedures? Yes No Minor Serious
3.3 Are adequate procedures in place to prevent Yes No Minor Serious

contamination including cross-contamination?
3.4 Are potentially hazardous foods requiring Yes No Minor Serious
cooking/processing adequately cooked/processed?
3.5 Is potentially hazardous food left out of temperature Yes No Minor Serious
control for min. time during preparation?

3.6 Are potentially hazardous foods that are to be cooled, Yes No Minor Serious
cooled safely?
3.7 Is potentially hazardous food reheated safely? Yes No Minor Serious
3.8 Are the utensils and equipment in a good state of repair? Yes No Minor Serious
4: Food service Yes No Minor Serious

4.1 Is potentially hazardous food displayed under
temperature control?
4.2 Is food protected from contamination? Yes No Minor Serious
4.3 Is raw and "ready to eat" food kept separate? Yes No Minor Serious
4.4 Are single serve utensils/containers protected from Yes No Minor Serious
contamination?
5: Receiving food Yes No Minor Serious
5.1 Are potentially hazardous foods distributed under
temperature control?
5.2 Is appropriate packaging material used? Yes No Minor Serious
5.3 Are all foods protected from contamination? Yes No Minor Serious
6: Food handlers Yes No Minor Serious
6.1 Are all food handlers following good personal hygiene?
6.2 Are hand-washing facilities adequate? Yes No Minor Serious
6.3 Are food handlers with illness or wounds taking Yes No Minor Serious
appropriate measure to ensure food is protected? (Illness
register, medical records and procedures)
6.4 Are food handlers using safe food handling procedures? Yes No Minor Serious
7: Cleaning Yes No Minor Serious

7.1 Is the premises being kept in a satisfactory state of
cleanliness?
7.2 Are all food contact surfaces effectively cleaned and Yes No Minor Serious
sanitised?
7.3 Are cleaned appliances/utensils/food contact surfaces Yes No Minor Serious
protected from re-contamination?
7.4 Is the premises being maintained in a good state of Yes No Minor Serious
repair?
7.5 Are waste containers located and maintained so as to Yes No Minor Serious
prevent contamination?
7.6 Are effective pest control procedures in place? Yes No Minor Serious
7.7 Is there an adequate supply of potable water? Yes No Minor Serious
8: Training compliance Yes No Minor Serious

8.1 Do staff have appropriate skills and knowledge in food
safety?
8.2 Is the nominated Food Safety Supervisor adequately Yes No Minor Serious
trained?
9: Food recall Yes No Minor Serious
9.1 Is there an adequate system in place to ensure that
unsafe or unsuitable food is not sold or is recalled?
General comments and suggested improvements to procedures based on not compliant issues
identified above

2. You must write procedures explaining all of the standard uniforms chefs must wear and a
procedure for record keeping. You must also design a daily diary record form in a word
document with instructions and boxes for recording the following mandatory records that must
be taken:
• Temperature records for all storage and display units taken twice daily
• Calibration of the temperature thermometers taken once daily
• Activity log of 1 menu items entire time, process temperatures taken once daily
• Receiving log for any deliveries of food taken daily
• A cleaning schedule checklist to be checked off once daily
Standard Uniform for Chefs:
Chefs are expected to maintain a professional and consistent appearance at all times. To this end, there
are certain standards that must be adhered to when it comes to the uniforms they wear.
Headwear:
Chefs must wear a clean and well-pressed hat or hairnet while on duty. The hat must be a one-size-fits-
all type and must be worn securely on the head at all times.
Apparel:
Chefs must wear a clean and well-pressed chef’s coat or jacket. The coat or jacket must be a plain white
or black. It must be free of any visible stains, holes, or marks.
Footwear:
Chefs must wear closed-toed shoes with a non-slip sole. Shoes must be well-maintained and free of any
visible marks or stains.
Apron:
Chefs must wear a clean and well-pressed apron at all times. The apron must be white or black and must
be free of any visible stains, holes, or marks.
Additional Guidelines:
In addition to the above, chefs must also ensure their clothing is free of any visible holes, rips, or tears.
Additionally, any visible tattoos, piercings, or jewelry must be removed while wearing the chef’s uniform.
Record Keeping Procedure:

Chefs are responsible for keeping accurate and up-to-date records of their work. This includes
temperature records, calibration of thermometers, activity logs, receiving logs, and cleaning schedules.
Temperature Records:
Chefs must take temperature readings of all storage and display units twice daily, in the morning and in
the evening. The readings must be documented in a log and kept on file for easy reference.
Calibration of Thermometers:
Chefs must calibrate their thermometers once a day to ensure accuracy of temperature readings. The
calibration readings must be documented in a log and kept on file for easy reference.
Activity Logs:
Chefs must document the entire process of one menu item once a day. This includes the preparation,
cooking, and serving times. The readings must be documented in a log and kept on file for easy
reference.
Receiving Logs:
Chefs must document all deliveries of food they receive daily. This includes the date, time, and delivery
details. The readings must be documented in a log and kept on file for easy reference.
Cleaning Schedule Checklist:

Chefs must maintain a daily cleaning schedule checklist to ensure their kitchen is clean and sanitary.
This includes wiping down surfaces, washing dishes, and mopping floors. The checklist must be checked
off once daily and kept on file for easy reference.
Daily Diary Record Form:

The following is a daily diary record form that can be used to document the mandatory records
mentioned above.
Daily Diary Record Form
Date:
Temperature Records:
Storage Units:
Display Units:
Calibration of Thermometers:
Activity Log:
Menu Item:
Times (Preparation, Cooking, Serving):
Receiving Log:
Delivery Details:
Cleaning Schedule Checklist:
Instructions:
Fill out this form daily to ensure all necessary records are being kept. The temperature records,
calibration of thermometers, activity logs, receiving logs, and cleaning schedule checklist must be
recorded each day and kept on file for easy reference.
Thank you for your cooperation in maintaining accurate and up-to-date records.

Part B: Project
Upon reviewing the current food safety program from what the general manager has gone through with
you, you have also discovered it covers policies from old food safety legislation and must be updated
(NOTE: Your trainer will be going through an out dated food safety program with you in class prior to
conducting this task where you will identify all of the out dated procedures you are required to update).
You must develop a food safety program that complies with the current NSW Food Act. You trainer will
provide you with a template for which you must complete the program in and you must conduct the
following tasks within the template in order for the program to be compliant under the law
1. Business details: Complete this section by making up a name for your restaurant and all the other
details in this section eg. Address phone number etc. Example from the template below:
Business details
Business name: Jenny’s dumpling house
Address:
Phone number/s:
Type of business:
Number of staff working with food:
2. Introduction: In this section complete a summary of your expectations of what staff must follow and strive
for in relation to food safety and quality. 1 or 2 paragraphs will be sufficient
3. Identify hazards and prepare standard operating procedures: Identify all possible hazards at each
critical control point and prepare all of the mandatory food safety standard operating procedures each staff
member must follow at each critical control point. In the assignment template provided by the trainer we
have prepared an example on the next page of the following critical control point: Receiving food (see next
page), this provides all information about the hazards and standard operating procedures for receiving
food. You must date version control this document in the footer so as to be able to update the version
control after the first drafts review when amendments and improvements are made.
Answer:
Business Details:
Name of Business: Taste of Italy
Address: 1/11 High Street, Sydney, NSW 2000
Phone: 0412 345 678
Email: [email protected]
Introduction:
At Taste of Italy, we are committed to providing our customers with safe and high-quality food. We are passionate about food
safety and quality, and our staff members strive to meet the highest standards of hygiene and food safety regulations. We
are committed to following all relevant food safety legislation and procedures, and comply with the requirements of the NSW
Food Act. We require all staff to adhere to our food safety program, which outlines the procedures and standards that must
be followed at each critical control point.
Identify Hazards and Prepare Standard Operating Procedures:
Receiving Food
Hazards:
1. Temperature abuse – This occurs if food is stored or transported at temperatures outside of the temperature range
specified by the manufacturer. Inadequate temperature control can allow bacteria to grow rapidly and can cause food
poisoning.
2. Cross contamination – This occurs when food comes into contact with surfaces and utensils that are not clean and
sanitized. This can allow bacteria to spread, which can cause food poisoning.
3. Contaminated food – This occurs when food is contaminated with harmful microorganisms or chemicals. This can
cause food poisoning or other illnesses.
Standard Operating Procedures:
1. Ensure that all food is stored in designated areas and that it is stored at the correct temperature.
2. Ensure that all surfaces and utensils are clean and sanitized before handling any food.
3. Ensure that all food is checked for contamination before it is accepted and stored.
4. Ensure that all deliveries are checked for temperature control and that any food that is not within the correct
temperature range is discarded.
5. Ensure that all food is stored in airtight containers to prevent cross contamination.
6. Ensure that all food is labelled properly and stored according to expiration dates.
7. Ensure that any food that is not up to standard is discarded.
Version control:
Taste of Italy Food Safety Program v1.0

Example only - Receiving food

Hazards
Microbiological hazards
• Food delivered not under temperature control.
• Cross contamination from food not stored correctly in the transport vehicle.
Food delivered from a non-registered food business Food not within use by date.
• Food not properly labelled. Chemical hazards
• Chemicals spilling on food in the transport vehicle.
Physical hazards
• Pests in the transport vehicle
• Unclean transport vehicle driver
• Unclean transport vehicle
• Food with damaged packaging
Standard operating procedures

• Reject delivery if food is not correct according to what was ordered.
• Reject delivery if food is not under temperature control (Frozen food delivered at -15
degrees celcius or below or frozen solid, refrigerated food between 0-5 degrees Celsius).
Staff member must check the temperature of frozen and refrigerated foods upon every
relevant delivery.
• Reject delivery if food packaging is damaged or sign of possible cross contamination
from other food stuffs or chemicals.
• Reject delivery if food is not of good quality due to appearance, smell and texture.
• Reject delivery if foreign objects are discovered in food items.
• Reject delivery if the transport vehicle appears to be unclean or if the transport driver
appears to be unclean.
• Reject delivery if the transport vehicle appears to be infested with pests.
• Only accept food delivered from approved registered food businesses listed in the
supplier log.
• Transfer all deliveries into a suitable storage area as soon as possible.
• Reject delivery if food is not properly labelled and/or beyond use by date
• Discontinue purchasing food from unreliable suppliers
After this you will be provided with tables and the following headings for all of the other critical
control points related to a restaurant operation listed below:
• Storage of food
• Preparation of food
• Cooking food
• Cooling food
• Re-heating food
• De-frosting of food
• Serving of food
• Cleaning
• Maintenance
You must complete all of the sections listing all hazards and prepare standard operating procedures
for the staff to follow. This must cover all items under the food safety act and this draft must be
submitted to the trainer who will be acting as your general manager for review.

4. After the draft is submitted you will conduct a meeting with the general manager (the trainer will be
acting as the general manager during the meeting). In the meeting you will both review the food safety
program and come up with suggested improvements and/or identify procedures or hazards that are
missing in the food safety program. After the meeting you must update the food safety program with the
improvements identified in the meeting, update the dated version control in the footer and submit the
final copy to the trainer for submission. List the improvements identified in the meeting below:
• Require that all employees receive food safety training upon hire
• Implement a system to ensure that all food handlers are wearing hairnets and other required protective
wear
• Ensure that all food items are cooked to the required temperatures
• Provide appropriate cooling methods for all prepared food items
• Regularly clean and sanitize food preparation surfaces
• Ensure that food items are stored in appropriate containers and labeled correctly
• Enforce a strict no-smoking policy in the kitchen
• Implement a system for monitoring and recording the temperature of food items
• Conduct regular food safety inspection checks
• Implement a system for documenting and reporting any food safety issues
• Ensure that all food items are stored at the correct temperature
• Develop and enforce a policy for proper and safe food handling
• Require all employees to wash their hands before and after handling food
• Provide handwashing stations in food preparation areas
• Ensure that all food items are served in a timely manner
• Ensure that all food items are stored away from potential contamination sources


College: Assessment Coversheet & Feedback Form

Uploaded by

Copyright:

Available Formats

College: Assessment Coversheet & Feedback Form

Uploaded by

Document Information

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

College: Assessment Coversheet & Feedback Form

Uploaded by

Copyright:

Available Formats

College

Assessment Coversheet & Feedback Form

FAMILY NAME: Singh FIRST NAME: Niklesh

TO AVOID CONFUSION, PLEASE

UNIT CODE: SITXFSA004 CONTACT PHONE NUMBER: 0417374440

COURSE NAME: cookery DUE DATE: 07/04/2023

ASSESSMENT NUMBER: 1&2 GROUP PARTICIPANTS (IF REQUIRED):

*(Please note that it is your responsibility to retain copies of your assessments.)*

STUDENT’S DECLARATION (PLEASE SIGN AND DATE)

niklesh singh 06/04/2023

ACADEMIC STAFF USE ONLY – Feedback Comments to Student

THE ASSESSMENT ATTACHED IS:

Satisfactory Not Satisfactory

Trainer/Assessor’s Name______________________________ Trainer/Assessor’s Signature ______________________________ Date _____________

Assessment for this Details

Duke College (DC) Assessment 1, Sep 2020

Duke College (DC) Assessment 1, Sep 2020

Place/Location where assessment will be conducted

Templates: “food_safety_program_template” (Student assessment folder)

Document: “guide_to_develop_food_safety_program” (Student assessment folder)

Food standards code: http://www.foodstandards.gov.au/code/Pages/default.aspx

Food Smart Australia:- http://foodsmart.vic.gov.au/FoodSmartWeb/

Duke College (DC) Assessment 1, Sep 2020

Assessment 1: Written Test

Questions and Tasks:

b) List the 7 principles of HACCP:

The 7 principles of HACCP are:

Duke College (DC) Assessment 1, Sep 2020

1. Provide periodic staff training sessions on food safety procedures.

6. Develop a food safety manual that staff can reference.

Duke College (DC) Assessment 1, Sep 2020

Duke College (DC) Assessment 1, Sep 2020

Q5. a) What is the purpose and role of the ANZFS:

Record 1: Temperature Logs –

Record 2: Cleaning Records –

Duke College (DC) Assessment 1, Sep 2020

d) What is a high risk food? List 3 types.

1. Raw or undercooked meats and poultry

Duke College (DC) Assessment 1, Sep 2020

f) List the 3 main types of contamination relating to food:

Duke College (DC) Assessment 1, Sep 2020

Transporting of food Use appropriate containers that are temperature-controlled to

Duke College (DC) Assessment 1, Sep 2020

Duke College (DC) Assessment 1, Sep 2020

Cleaning the floor • Floor cleaner mop, bucket, cleaning solution

Duke College (DC) Assessment 1, Sep 2020

Duke College (DC) Assessment 1, Sep 2020

Assessment for this Unit of Details

Assessment 1 Written Test

Assessment 2 Case Study & Project

Assessment conducted in this instance: Assessment 1 2 X 3

Duke College (DC) Assessment 1, Sep 2020

Duke College (DC) Assessment 2, Jan 2018

Duke College (DC) Assessment 2, Jan 2018

Templates: “food_safety_program_template” (Student assessment folder)

Document: “guide_to_develop_food_safety_program” (Student assessment folder)

Food standards code: http://www.foodstandards.gov.au/code/Pages/default.aspx

Food Smart Australia:- http://foodsmart.vic.gov.au/FoodSmartWeb/

Instructions for assessment including WHS requirements

(Please note that it is your responsibility to retain copies of your assessments.)

Trainer/Assessor’s Name____________ Trainer/Assessor’s Signature Date _