1.At an operational level in your own job role, how does each of the following impact you?

Contents of national codes and standards that underpin regulatory requirements

Reasons for food safety programs and what they must contain

Local government food safety regulations and inspection regimes

Consequences of failure to observe food safety policies and procedures

Meaning of contaminant, contamination and potentially hazardous foods as defined by the Australia New Zealand food standards code.

2.Identify and summarise each of the following as they relate to your own organisation and specific work practise.

Critical control points for the specific food production system and the predetermined methods of control, especially time and temperature controls used in the receiving, storing, preparing, processing, displaying, serving, packaging, transporting and disposing of food

Main types of safety hazards and contamination

Conditions for development of microbiological contamination

Environmental conditions and, temperature controls, for storage

Temperature danger zone and the two-hour and four-hour rule.

3.In your own organisation's food safety program, identify each of the following:

Food safety procedures and associated requirements

Monitoring documents that must be completed.