SITXFSA004 Project with Portfolio 2 Instructions
Project with Portfolio 1 Instructions Implementing the food safety program Note: this Assessment flows from the Portfolio Assessment. Learner instructions You are required to implement the food safety program developed in the Portfolio Assessment and demonstrate your ability to: · Detail arrangements for making food safety program and related information available to staff. · Organise food safety support for staff. · Undertake two checks on the implementation of food safety program requirements. · Deal with two out-of-control food safety situations. · Describe two examples of changes to food handling practices. · Maintain two food safety program documents. You will be assessed through a combination of: · Observation of your practical abilities to implement the food safety program. · Written submissions you provide to your Trainer. When completing the Project: · Ensure you address all items and tasks identified in the Project Checklist. · Read the Project Checklist to identify what the Assessor will be looking for when the assessment is undertaken. · Submit completed Project with relevant documentation to your Assessor by the ‘Due Date’. · Keep a copy of all materials for your records. Criteria for success The decision-making rules that will be followed are: · All tasks must be completed to achieve a satisfactory result. · Learners must provide all listed documents to achieve a satisfactory result. · Where a Learner does not complete tasks or questions correctly, they will be provided an opportunity to repeat the observation, at a later date. RUBRIC Project with Portfolio – Implementing the food safety program When assessing the Project with Portfolio completed by the Learner did, they demonstrate the following? Yes No Comment 1. Detailed arrangements for making food safety program and related information available to staff? a. Described three ways the business could make staff aware of food safety program and related protocols (such as staff meetings, briefings, training sessions, intranet) justifying each option as an effective and viable method b. Identified location/s in the venue where copy/copies of the food safety program would be located (such as kitchen office, staff room) providing rationale for same c. Described three ways the business could make staff aware of product specifications justifying each option as an effective and viable method d. Identified location/s in the venue where copy/copies of the product specifications would be located providing rationale for same e. Identified all the food safety signage (hand washing, need to cover food, ‘food wash sinks only’) that needed to be displayed in the workplace according to food safety program and legislated requirements f. Indicated location in which identified food safety and other mandated signage (such as in staff toilet, at staff hand washing facilities, in food production areas) needed to be displayed in the venue 2. Organised food safety support for staff? a. Identified three ways food safety training needs for employees at the venue would be identified (such as personal observation, formal training needs analysis, staff self-disclosure) b. Described the type of training (such as on-the-job, coaching, mentoring, use of external trainers) that could be provided to staff to enhance their food safety skills and knowledge c. Named the local ‘food handling certificate’ for food handlers that is accepted by local Authorities identifying how and from whom this certification could be obtained and cost of same d. Listed the duration that the ‘food handlers’ certification’ stayed current (X years) explaining how the business would ensure tall food handlers maintained a current certificate (through use of register) e. Identified food safety training requirements for three staff (such as handwashing, storing of food, checking, and taking temperature of deliveries into the premises) f. Prepared food safety training program for the three staff identified above (detailing how, when and where their training would be delivered and who would deliver it) g. Explained how three staff identified above would be assessed (practical tests, questions, workplace practice) to ensure they had gained required knowledge and competencies 3. Undertook two checks on the implementation of food safety program requirements? a. Identified one food safety program Support Program (such as Pest Control, Cleaning and Sanitation, Personal Hygiene) whose implementation needed to be check describing the checks that would be made of same (personal observation of practice, site inspection, checking or records) b. Provided proof of having conducted the above check (completed record of some kind reflecting the checks made – attached) c. Identified second food safety program Support Program (such as Pest Control, Cleaning and Sanitation, Personal Hygiene) whose implementation needed to be check describing the checks that would be made of same (personal observation of practice, site inspection, checking or records) d. Provided proof of having conducted the above check (completed record of some kind reflecting the checks made – attached) e. Evaluated the two checks made (above) providing analysis of same and describing the level of compliance of same with FSP requirements and identifying any necessary Corrective Action needing to be taken (attached) 4. Dealt with two out-of-control food safety situations? a. Identified first out-of-control food safety situation (for example: chicken not reaching required internal temperature during cooking, temperature of a high-risk food delivered to the premises out of TDZ, high risk food on display in Bain marries is at 45° b. Described action taken in response to first identified out-of-control situation providing rationale for same c. Completed appropriate FSP record/s to reflect first out-of-control situation and action taken (attached) d. Identified second out-of-control food safety situation (for example: chicken not reaching required internal temperature during cooking, temperature of a high-risk food delivered to the premises out of TDZ, high risk food on display in Bain marries is at 45° e. Described action taken in response to second identified out-of-control situation providing rationale for same f. Completed appropriate FSP record/s to reflect second out-of-control situation and action taken (attached) 5. Described two examples of changes to food handling practices? a. Described action that could be taken to standard practice to prevent recurrence of the out-of-control food safety situation identified in 4a above (such as service/repairs to faulty equipment, removal of supplier from Approved Supplier List and sourcing of more compliant alternative, increase to cooking times for menu item) b. Described action that could be taken to standard practice to prevent recurrence of the out-of-control food safety situation identified in 4d above (such as service/repairs to faulty equipment, removal of supplier from Approved Supplier List and sourcing of more compliant alternative, increase to cooking times for menu item) c. Identified the food safety program documentation that would be altered as part of the response to the 4a and 4d (above) breaches (such as Support Programs) d. Identified three ways staff in the venue could be notified of the changes made to the FSP (such as mentioned at team meetings, posters in staff room, handouts containing updated protocols) to prevent recurrence of the two breaches identified above e. Detailed action to be taken to check and verify implementation of revised protocols (such as personal observation of staff practice, checking of food safety records completed by staff, monitoring of designated procedures) 6. Maintained two food safety program documents? a. Completed and provided copies of one record required to be kept by the food safety program that is the focus of this Activity (such as Temperature checks for refrigerated storage, Cooling of hot food, Process log for a menu item) for a 30-day period (attached) b. Completed and provided copies of a second and different record required to be kept by the food safety program that is the focus of this Activity (such as Temperature checks for refrigerated storage, Cooling of hot food, Process log for a menu item) for a 30-day period(attached) c. Completed all sections of each record as required by the document and the food safety program Project with Portfolio 2 Instructions Reviewing a food safety program Learner instructions You are required to evaluate and revise the food safety program developed in the Portfolio Assessment and demonstrate your ability to: · Engage with colleagues as part of the review. · Confirm required food safety protocols. · Examine and update FSP contents where necessary. · Prepare updated FSP ready for presentation to authorities for approval. · Share FSP changes with employees. · Describe monitoring protocols to be applied to revised FSP. · Prepare internal training program to address new demands imposed by revised FSP. You will be assessed through a combination of: · Observation of your practical abilities to evaluate and revise the food safety program and engage with others as part of this process. · Written submissions you provide to your Trainer. When completing the Project: · Ensure you address all items and tasks identified in the Project Checklist · Read the Project Checklist to identify what the Assessor will be looking for when the assessment is undertaken. · Submit completed Project with relevant documentation to your Assessor by the ‘Due Date’. · Keep a copy of all materials for your records. Criteria for success The decision-making rules that will be followed are: · All tasks must be completed to achieve a satisfactory result. · Learners must provide all listed documents to achieve a satisfactory result. · Where a Learner does not complete tasks or questions correctly, they will be provided an opportunity to repeat the observation, at a later date. RUBRIC Project with Portfolio 2 – Reviewing a food safety program When assessing the Project with Portfolio completed by the Learner did, they demonstrate the following? Yes No Comment 1. Engaged with colleagues as part of the review? a. Provided copy of email sent to staff explaining need for FSP review, inviting their input, and advising of meeting to discuss b. Engaged with one staff member discussing current needs of FSP and identifying one new piece of food preparation, production, storage or holding piece of equipment that had been added to the kitchen since the current FSP was prepared. c. Engaged with one staff member discussing current needs of FSP and identifying one new food process that had been added to the kitchen since the current FSP was prepared. d. Engaged with one staff member discussing current needs of FSP and identifying one new supplier that was being used since the current FSP was prepared. e. Engaged with one staff member identifying one problem or unacceptable food safety situation that was recurring in the business and needed to be addressed f. Documented