SITXFSA004 DEVELOP AND IMPLEMENT A FOOD SAFETY PROGRAM – Project ASSESSMENT D – PROJECT

SITXFSA004 DEVELOP AND IMPLEMENT A FOOD SAFETY PROGRAM – Project ASSESSMENT D – PROJECT INSTRUCTIONS (for assessments not embedded within the LMS)  The assessment must be written using an industry standard software p ...

SITXFSA004 DEVELOP AND IMPLEMENT A FOOD SAFETY PROGRAM – Project ASSESSMENT D – PROJECT INSTRUCTIONS (for assessments not embedded within the LMS)  The assessment must be written using an industry standard software package such as Microsoft Word, Excel, PowerPoint, etc.  Name the file using the assessment task number and then save your file.  Ensure your submission identifies the unit code and title, the assessment task number and the name of the assessment at the top of the page. Alternatively, you may place this information in the document header.  Add your name and student number to the header or footer on every page.  On completion, submit your assessment to your assessor via the LMS. Learner assessment guide and evidence This assessment requires you to develop, implement, monitor and evaluate a food safety program. You are required to do the following.  Complete Tasks 1, 2, 3, 4 and 5 in Assessment D.  Answer all the questions.  Tasks and responses to all questions in this assessment should be based on your workplace or training environment’s policies and procedures, operational activities, menus, recipes, and any other information or organisational requirements relating to food safety.  The food safety program should incorporate commonwealth, state/territory and local government legislative requirements. Task 1: Evaluate organisational requirements This task requires you to evaluate the characteristics of your workplace or training organisation, food production processes and organisational policies and procedures. This information will underpin the development of a food safety program in Task 2. Task 1.1: Evaluate organisational characteristics  Answer all the questions.  Answer questions 1 to 5 based on the characteristics of your workplace or training environment. Q1: Answer the following questions to determine the size and nature of the food and beverage sector of the organisation.  What sector of the hospitality industry is the organisation in? The organisation is in food and beverage sector of the hospitality industry. V 2016 1SITXFSA004 DEVELOP AND IMPLEMENT A FOOD SAFETY PROGRAM – Project  What is the approximate number of employees in the food and beverage sector of the organisation? The organisation have more than 20 employees as they often have more outlets, more food production areas and staff involved.  How many food and beverage outlets are there? This organisation has 3 food and beverage outlets.  Briefly describe each outlet’s theme or style, for example, bistro, sports bar, à la carte restaurant, industrial canteen, café, cocktail bar. Bar An outlet using a component of cook-chill or frozen foods in their menus will have different equipment requirements to one preparing all menu items on the premises. This affects what is included in storage, preparation, reheating and display procedures developed for the FSP. La carte restaurant Every area of the hospitality industry has its own special needs and requirements. Preparing food in bulk for a conference centre, canteen or institution requires different production processes and equipment than food cooked to order in an à la carte restaurant or fast food outlet Café Food could be plated and served on site,self-served from a buffet display cafeteria, canteen, institutions, pre-packaged, packaged when ordered, transported in bulk (off site event catering) or plated and delivered to the customer.  Describe the type(s) of clientele the food outlets produce or serve food to.  Organisation  Business  Facility  Describe the type(s) of high-risk clientele the food outlets produce food for or serve food to.  People with immune deficiencies or allergies Babies and young children  Pregnant women  Elderly and frail persons