Evaluate the Organisation's Existing Food Handling Practices

This task requires you to evaluate your workplace's existing food handling practices

STEPS TO TAKE

Access and review the following documents relevant to your workplace's existing food safety program:

Monitoring practices relevant to food hazards and control methods

Record-keeping practices relevant to food hazards and control methods

Process flow chart for food safety operations and processes in the organisation

Product specifications of the organisation's food products

Conduct a food hazard analysis of the following:

At least two food handling operations and processes

These refer to actions concerned with preparation of food products the organisation will sell to clients. Examples include cleaning and cooking the ingredients.

At least two food hazards

These refer to things that can cause food to be unsafe for eating. These can be biological, physical, or chemical hazards.

At least one critical control point for each process or operation

This refers to a specific stage in food handling where safety controls must be applied to eliminate or reduce food hazards or contaminants.

At least one control method for each critical control point identified

This refers to a specific action that eliminate or reduce the risk of the food hazard or contaminants.

At least one corrective action for each hazard

This refers to a procedure taken when the control method fails to eliminate or reduce the food hazard during the food handling operation or process.

Use the Food Hazard Analysis section in the Food Safety Program Draft template provided in Q1

Identify and evaluate the product specifications of at least two food products identified in Q1.

Specifications can include:

Product description

This refers to the texture, colour, odour and size of the product as sold to the clients.

Ingredients used for the food product

Preparation method

Temperature for storage

Type of food product

Specific kind of food product sold e.g. cooked, frozen, raw etc.

Packaging

Use the Evaluation Sheet template provided below

Use the Food Product Specification Evaluation section in the Evaluation Sheet template provided below.

Examine at least two of each of the following items relevant to food produces prepared and sold by the organisation.

Current policies relevant to food production

Monitoring process for food production

Record keeping practices relevant to food safety of prepared products

Use the Evaluation Sheet template provided below

SITXFSA008_Evaluation_Sheet_template_v1_0-_1_.docx

Upload the following:

Partially completed Food Safety Program template

Completed Evaluation Sheet template

EVALUATION SHEET
Candidate Name
Workplace/Organisation
Date Prepared
State/Territory

FOOD PRODUCT SPECIFICATION EVALUATION
Name of Food Product 1
Product Information	Specification	Remarks These must be relevant to food hazards and safety
Product Description Includes texture, colour, odour and size.
Ingredients Used for the Food Product
Preparation Method
Temperature for Storage
Type of Food Product Cooked or Frozen
Packaging

Add more rows as necessary

Name of Food Product 2
Product Information	Specification	Remarks These must be relevant to food hazards and safety
Product Description Includes texture, colour, odour and size.
Ingredients used
Preparation Method
Temperature for Storage
Type of Food Product Cooked or Frozen
Packaging

POLICY AND PROCEDURES EVALUATION
Policy Title	Relevant Procedures	Relevant Food Hazard	Improvement Needs Weaknesses or gaps to be addressed or practices that need to be changed	Action Item How to fill the gaps in the existing policies and procedures	Improvement Opportunities Aspects with potential for further enhancement.

Add more rows as necessary.

MONITORING PROCESS EVALUATION
Current Monitoring Practice	Relevant Food Hazard	Improvement Needs Weaknesses or gaps to be addressed or practices that need to be changed	Action Item How to fill the gaps in the current monitoring practice.	Improvement Opportunities Aspects with potential for further enhancement relevant to food safety

Add more rows as necessary.

RECORD KEEPING EVALUATION
Current Record Keeping Practice	Relevant Food Hazard	Improvement Needs Weaknesses or gaps to be addressed practices that need to be changed	Action Items How to fill the gaps in the current record keeping practice.	Improvement Opportunities Aspects with potential for further enhancement relevant to food safety

Add more rows as necessary.

END OF EVALUATION SHEET TEMP