Human Resource Management > QUESTIONS & ANSWERS > SITXFSA004 DEVELOP AND IMPLEMENT A FOOD SAFETY PROGRAM – Project ASSESSMENT D – PROJECT (All)

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

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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 in ... dustry 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? A:  Food and beverage,  Lodging.  Recreation.  Travel and tourism. ...  Travel and tourism. . 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? A: 15  How many food and beverage outlets are there? A: 7  Briefly describe each outlet’s theme or style, for example, bistro, sports bar, à la carte restaurant, industrial canteen, café, and cocktail bar. A: A la carte restaurant  Describe the type(s) of clientele the food outlets produce or serve food to.  The five customer processes A.  1. Table service:• The customer is served at a laid cover• Includes: – Silver – English – Plate/American – Butler/French – Russian – Guerdon • Also found on bar counters.  In this category, the guest enters in the area and is seated.  Describe the type(s) of high-risk clientele the food outlets produce food for or serve food to [Show More]

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