SITXFSA008 DEVELOP AND IMPLEMENT A

FOOD SAFETY PROGRAM

ASSESSMENT MANUAL
ASSESSMENT OVERVIEW

About this Assessment Manual

This Assessment Manual provides you with assessment information and the assessment
tasks you will be required to complete for this unit.

Why are assessment tasks important?

The assessment tasks are an important part of your course as they provide: an opportunity
for you to apply what you have learned; and feedback on your progress.

How will you be assessed?

To demonstrate competency in this unit, you must complete all of the assessment tasks
below. Your trainer and assessor will provide you with a due date for each assessment task
during the first class of the unit. Write the due dates down in the space provided. You will
also find information on due dates once you log in to the e-Learning platform.

Assessment Plan

Assessment Number Method of Assessment Due Date

Assessment Task 1 Short answer questions

Assessment Task 2 Portfolio and Roleplay

Assessment Task 3 Portfolio and Roleplay

What is required for successful completion?

To be assessed as 'Competent' for this unit, you must complete the above assessment tasks
satisfactorily.

Assessment Tasks

The information provided under each assessment task gives the assessor and the student:

• Instructions to outline the purpose of the assessment task and conditions to consider
when conducting the task (e.g. resources, place, submission requirements and
timeframes).
• Assessment context/scenario information.
• Activities/questions to be completed by the student.

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 • An outline of the evidence to be submitted by the student - Evidence Submission
Checklist.

How to submit assessments

You must type your responses using MS Office Suite programs (or similar). Please note that
some assessment tasks require you to submit completed forms and templates. You will find
these forms and templates in a separate document named 'Appendices and templates'.

In some role-play scenarios, you may be required to work in a small group. If this is the case,
you will still be required to submit your assessment evidence individually, and your assessor
will still assess your performance separately.

Your assessor will check your assessment evidence before submission and provide interim
feedback on the unsatisfactory performance.

You must submit your assessment work via the e-Learning platform by the due date.

Assessment Submission Declaration

Before submitting your assessment work to your trainer and assessor for marking, you must
accept the following assessment submission declaration.

I declare that the evidence provided for this task is my own work; none of this work has been
completed by another person; I have not cheated or plagiarised the work or colluded with any other
student(s); I have correctly referenced all resources and reference texts where applicable; I
understand that if I am found in breach of the Academic Misconduct Policy, disciplinary action may be
taken against me; and I know my assessment appeal rights.

The above declaration is an agreement from you that all the assessment evidence you
submit is your own work and that you understand the consequences of academic
misconduct.

Assessment Task and Unit Outcomes

Once the assessor marks your work, you will receive either a 'Satisfactory' or 'Not
Satisfactory' result for each assessment task.

If you receive a 'Satisfactory' result for all assessment tasks, you will receive a 'Competent'
result for this unit.

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Receive a 'Not Satisfactory' result for any of the tasks or miss any of the tasks. You will
receive a 'Not Competent' result for this unit.

Academic Misconduct and Referencing

You must provide your responses in your own words. You can refer to the unit's learner
guide or other sources. Still, you cannot copy sentences and paragraphs directly from these
sources. Suppose your responses are found to have been copied directly from the learner
guide or other sources. In that case, your result will be 'Not Satisfactory'.

You will still need to provide references of sources you relied upon to prepare your
assessment work.

You must also ensure that your assessment work must be current and relevant to the given
task and case study scenario.

You will be dealt with as per VIA Education's Academic Misconduct Policy if you are
engaged in academic misconduct involving plagiarism, cheating, or collusion. You can find
more details on this policy and referencing in the Student Handbook available on the VIA
website.

Reassessments

VIA Education will give you a reattempt opportunity if you receive a 'Not Competent' (NC)
result for this unit. You will have two reattempt opportunities for each 'Not Satisfactory' task
during your course. Please note that each reattempt will be subject to a reassessment fee.
Please refer to the Student Handbook available on the VIA website to know more about the
reassessment process.

What can you do if you do not agree with the assessment outcomes (results)?

Suppose you disagree with the assessment outcome or believe mistreatment has happened
to you during the assessment process. In that case, you can appeal the decision using VIA
Education's Complaints and Appeals Policy (refer to the Complaints and Appeals policy in
the Student Handbook available on the VIA website).

The first step is to discuss the matter with your trainer and assessor. If you are still unhappy
with the outcome, you can request a review of your assessment by lodging a formal appeal.

Retaining copies of the submitted assessments

Please make sure you keep a copy of all work submitted.

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 ASSESSMENT TASK ONE

Short answer questions

Instructions

• The purpose of this task is to assess your knowledge relating to develop and
implement a food safety program.
• You must answer all thirty-five (35) questions. Where applicable, a guide to the
length of your response for each question is provided next to each question.
• You must complete this task by the due date set by your trainer and assessor.
• You will need access to the following resources to complete this task:
o Learner Guide and class notes
o Computer with MS Office Suite (or similar) and Internet access.
• You must provide your responses in your own words. You can refer to the Learner
Guide or other sources, but you are not allowed to copy sentences and/or
paragraphs directly from these sources. If your responses found to have been copied
directly from learner guide or other sources, your result for this task will be Not
Satisfactory.
• You will complete this task at home in your own time.
• You must submit evidence as per the ‘Evidence Submission Checklist’ by the due
date.

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Questions

1. What are the seven (7) principles of the HACCP system?

2. 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? (25 – 30
words)

3. Who can you consult with during the development stage of the food safety program
to ensure all hazards and control measures are identified? List three (3) examples.

4. What methods can be used to communicate information about the food safety
program to colleagues in the workplace? List two examples.

5. How do signs and posters help communicate food safety procedures? (25 – 30
words)

6. Briefly describe the role of the following stakeholders in the development of a food
safety plan.

Procurement team

Department heads

Food safety team

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 7. What are three basic principles of the Food Standards Code that underpins state and
territory legislation?

8. Based on the information provided, how long do you need to retain food safety
records? (30 – 40 words)
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.

9. List ten (10) examples of information and procedures documented in a food safety
program.

10. Who is responsible for enforcing state and territory food safety legislation? (15 – 20
words)

11. Provide four (4) examples of regulatory requirements you must integrate into policies
and procedures.

12. How often are food safety audits conducted? (20 – 30 words)

13. What influences how often a business is audited? List two (2) examples.

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 14. What are two (2) potential consequences of not complying with food safety policies
and procedures?

15. What do the following terms mean?

Term Meaning (5 – 20 words per response)
Contaminant

Contamination

16. List five (5) procedures that should be reviewed as part of the initial evaluation
process.

17. When a loss of control is identified, what must be considered when modifying
procedures and detailing corrective actions to be taken?
Term Meaning (5 – 30 words per response)
Who

What

Adjustments

Confirmation

18. 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.

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 List two (2) examples
Potential causes

Actions to confirm
cause

Response

Planning
implementation

19. 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.

20. 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? (10 – 20 words)

21. What methods can be used to monitor your food safety program? List three (3)
examples.

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 22. What are two (2) examples of training needs that should be incorporated into the
training program?

23. How would you train a new staff on safe food handling procedures? (5 – 10 words)

24. List two (2) food safety monitoring techniques for each of the following categories.
Techniques List two examples
Visual examination

Sensory evaluation

Physical
measurements

Chemical tests and

bacterial swabs

25. Based on your responses to question 18, what food safety documents must you
update to reflect any changes you have implemented?

26. What food safety management documentation might be reviewed and updated during
a desktop audit of a food safety program? List three (3) examples.

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 27. What information could be included in a purchase specification? Give six (6)
examples.

28. Where can you find information to help you develop product specifications? Give two
(2) examples.

29. (a) List six (6) examples of stock and food handling processes that could create
potential food safety hazards.

(b) Choose two (2) hazards from your response to question 29 and indicate at what
point(s) in the food production process the hazard could be controlled.

(c) Indicate if the two (2) hazards selected for question 10 are a control point (CP) or
critical control point (CCP).

30. What is the temperature danger zone and how does it relate to growth of food
bacteria? (40 – 50 words)

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 31. Explain the following food safety terms and processes.
Terms and processes Explanation (10 – 40 words per response)
two-hour/four-hour
rule

How do you safely

reheat prepared food

How do you safely

cool and store
prepared food

32. What are three (3) examples of food safety considerations and regulatory
requirements that must be taken into account when choosing and using cleaning,
sanitising and pest control processes?

33. List five (5) sections of the population who are more susceptible to food poisoning.

34. Why might a food safety inspector request your assistance during an audit? (35 – 40
words)

35. 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. (15 – 20 words)

Evidence Submission Checklist

Evidence to be submitted Have I completed this?

Answers to all questions 

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 ASSESSMENT TASK TWO

Portfolio and Roleplay

Instructions

• The purpose of this assessment task is to assess your skills relating to develop and
implement a food safety program.
• You must complete this task by the due date set by your trainer and assessor.
• You will need access to the following resources to complete this task:
o Learner guide and information from the internet for reference
o Appendices and templates provided by your assessor
o Business technology and office equipment including computer with MS Office
Suite (or similar)
o Space/technology to conduct meetings/presentations/role play
• You must provide your responses in your own words. You can refer to the Learner
Guide, role play scenario or other sources when preparing evidence, but you are not
allowed to copy sentences and/or paragraphs directly from these sources. If your
responses are found to have been copied directly from learner guide, case study
scenario or other sources, your result for this task will be Not Satisfactory.
• You will complete the research and documentation type of activities at home in your
own time and the practical type (role-plays and presentations) activities in simulated
assessment environment under the assessor’s supervision.
• After completing the activities, you must submit evidence as per the ‘Evidence
Submission Checklist’ by the due date. For observation type activities, your assessor
records your performance using a checklist, so you do not need to submit anything
unless the activity asks you specifically.

Scenario

This task requires you to document a food safety program after evaluating the characteristics
of your workplace organisation or a food organisation of your choice, food production
processes and organisational policies and procedures. This information will underpin the
development of a food safety program in this task.

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Activities

1. Document food safety program

Document a food safety program covering the following:

• Workplace organisation information.

• Production flow chart – organisational. The flow chart should incorporate all
stages in the food production system relevant to your organisation and
selected outlet.
• Detailed food production flow chart – food or menu item
Detailed food production flow chart for the production process of one menu
item or food item from the food outlet selected. Examples may include
preparing ingredients for chicken satay, producing bolognaise sauce for
lasagne, roasting chickens, preparing stock for use later when making soups
and sauces. The flow chart should incorporate all stages in the food
production system relevant to the preparation or production of your selected
menu or food item.
o Purchasing and receiving stock
o Food storage
o Preparation of food items
o Cooking food
o Cooling food
o Displaying and/or serving food
o Delivering / transporting food
• Develop hazard identification tables for all production processes used to
produce menu item, for example, chargrilled steak with pepper sauce, potato
chips and salad must have hazard identification tables completed for
preparation and cooking of the steak, pepper sauce, potato chips, salad
ingredients, and salad dressing. Complete the hazard identification tables by
identifying hazards, other inputs, critical control points, critical limits,
monitoring methods and recording processes.
Identify all potential or actual hazards at each step of the food production
process. Potential hazards could occur at any of the following control points.
o Receiving
o Storing
o Preparing

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 o Processing
o Displaying
o Serving
o Packaging
o Transporting
o Disposing
o Identify which hazards are a control point (CP) or critical control point
(CCP) based on the level of risk.
• Determine quality assurance specifications for food stuffs. Identify food
suppliers, check the quality of the perishable items delivered and review
product specification.
• Locate at least three (3) of policies and procedures related to food safety.
• Develop a training program
o You are required to evaluate and identify the training needs of food
production and service staff employed in the outlet selected in this
task.
o You will need to consider the following when evaluating and identifying
training needs:
▪ Individual and team members’ roles and responsibilities
▪ Current level of skills and knowledge
▪ Any recent changes made to the food safety program as a
result of review processes or development of new procedures
▪ Any recent changes to legislative requirements that result in
new procedures or modification of existing procedures
▪ Legislative requirements for food handler skills and knowledge
and provision of food safety training
o You will need to develop a training program to address the gaps in
skills and knowledge identified above.
o In your training program, you will need to address the following
information:
▪ What training is to be undertaken (what skills and knowledge
are being addressed)
▪ Who needs to attend
▪ When the training will take place and its duration
▪ Where it will be completed (on or off-site)

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 ▪ What type of training team members will participate in (formal,
informal, mentoring)
• Develop a review schedule
o You are now required to develop a schedule for the outlet selected in
this task to ensure components of the food safety program applicable
to that area are reviewed regularly.
o Consider the following when developing the review schedule.
o Complexity of the program
o Operational and organisational needs
o Legislative requirements for audit or review
o The type of review process used (e.g., full, partial or rolling review)
• Internal Review/Audit Checklist
• Make sure your documented food safety program meets regulatory
requirements outlined in the organisation’s policies and procedures, product
specifications and monitoring documentation.
• Ensure the food safety program reflects the following organisational
characteristics:
o average clientele and at-risk client groups with a higher than average
risk of harm from food contamination
o equipment
o existing prerequisite programs
o facilities
o food items prepared and sold
o re-thermalisation and service requirements
o size and nature of organisation
• Ensure the food safety program provides suitable food safety systems and
options for the organisation.

Use Food Safety Program (Appendix 1) to guide your work.

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 2. Consult with stakeholders (your assessor and classmate)
Scenario

You are required to have a meeting with at least two stakeholders to make sure the critical
limits and control measures listed in the hazard identification table in your food safety
program are appropriate for the workplace, the production process, and the type of hazard.

Your assessor will be acting as supervisor and will assign one of your classmates to be
acting as food safety personnel to attend the meeting.

Conditions
Your assessor will prepare the meeting environment.

During the meeting, you will need to discuss:

• Identified critical limits and control measures

• Seek advice to develop appropriate food safety procedures
• Discuss two-hour/four-hour rule
• Discuss considerations need to be taken when using or applying cleaning,
sanitising or pest control equipment or materials.
• Discuss monitoring procedures
• Discuss corrective action procedures

The meeting should be 15 – 20 minutes.

After the meeting, you are required to prepare and document the meeting minutes using
Meeting Minutes (Appendix 2) template.

Evidence Submission Checklist

Evidence to be submitted Have I completed this?

Food safety program 

Meeting minutes 

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 ASSESSMENT TASK THREE

Portfolio and Roleplay

Instructions

• The purpose of this assessment task is to assess your skills relating to develop and
implement a food safety program.
• You must complete this task by the due date set by your trainer and assessor.
• You will need access to the following resources to complete this task:
o Learner guide and information from the internet for reference
o Appendices and templates provided by your assessor
o Business technology and office equipment including computer with MS Office
Suite (or similar)
o Space/technology to conduct meetings/presentations/role play
• You must provide your responses in your own words. You can refer to the Learner
Guide, role play scenario or other sources when preparing evidence, but you are not
allowed to copy sentences and/or paragraphs directly from these sources. If your
responses are found to have been copied directly from learner guide, case study
scenario or other sources, your result for this task will be Not Satisfactory.
• You will complete the research and documentation type of activities at home in your
own time and the practical type (role-plays and presentations) activities in simulated
assessment environment under the assessor’s supervision.
• After completing the activities, you must submit evidence as per the ‘Evidence
Submission Checklist’ by the due date. For observation type activities, your assessor
records your performance using a checklist, so you do not need to submit anything
unless the activity asks you specifically.

Scenario

You are required to implement and evaluate food safety program developed in Task 2.

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Activities

1. Communicate the food safety program with your team

You are required to have a meeting with two members of your workplace team (your
assessor and a classmate) to explain the food safety program developed. During the
meeting, you will need to explain:

• Overview of the food safety program

• Food safety policies and procedures
• Product specifications
• Signage to communicate related areas of the food safety program.
• Access to information related to the food safety program and related policies and
procedures.
• Used clear, concise, professional oral communication skills when providing
information to others.

This meeting should take no more than 30 minutes.

2. Participate in food safety audit/inspection

Participate in the food safety audit. Your assessor will play the role of the food safety
inspector and use an audit report to guide the process. Respond to the questions the
food safety inspector asked during the audit process. Attach the audit report
submitted by your assessor. In this activity your assessor conducts this activity in the
training kitchen or asks the trainer to check to complete the inspection while you
finish the cooking practicals.

3. Monitor food safety program

Monitor the food safety procedures developed in food safety program from Task 2
over a period of time.

Monitor the following activities.

• Are the procedures you have developed being followed correctly?

• Are identified hazards being consistently controlled?
• Identify which hazards are not being adequately controlled.

If control is lost, implement corrective action procedures developed in food safety

program and complete an incident report if required.

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 Once control is restored, determine the following.

• Reasons why the loss of control occurred

• What steps were taken to bring the hazard back under control
• How you determined control has been restored

Evaluate if changes have to be made to the food safety program as a result of the
loss of control.

To provide evidence of how you monitored your food safety program you are
required to scan or photograph copies of monitoring documentation (logs, forms,
meeting minutes, records, etc.).

Summarise your finding using Food Safety Program Evaluation (Appendix 3).

4. Revise and update food safety program

This task requires you to evaluate current food safety policies and procedures,
determine where changes are required and communicate those changes.

• Conduct a review of your workplace or training organisation’s food safety

program.
• Conduct any tests or measures to validate food safety controls
• Review the effectiveness of policies, procedures, monitoring methods and
corrective actions
• Review food safety records for relevance, ability to record required
information and usability
• Review product specifications for relevance to current organisational
requirements

Following this, complete the Food Safety Program Review and Update (Appendix 4).

Evidence Submission Checklist

Evidence to be submitted Have I completed this?

Food safety audit report 

Food safety program evaluation report 

Food safety program review and update report 

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