For this Assessment Task, as a Case Study, you will be required to develop and implement a complete food safety program for a service industry food preparation organisation in line with regulatory requirements. Accordingly for AVETAs fully operational commercial kitchen, associated with AVETA's Cafe, you will be required to develop a food safety program by logging on to and using FoodSmart at http://foodsmart.vic.gov.au/FoodSmartWeb/ Note: A) Using FoodSmart ensures that a food safety program takes into account the following: a. average clientele and at risk client groups with a higher than average risk of harm from food contamination b. equipment c. existing prerequisite programs d. facilities e. food items prepared and sold f. re-thermalisation and service requirements g. size and nature of organisation, as well as h. providing suitable food safety systems and options for the organisation for which it has been prepared Submit AVETA Cafe's food safety program to your Assessor, as evidence for summative assessment. During the above Assessment Task you will be observed by your Assessor: Evaluating organisational requirements for a food safety program; and Developing a food safety program to control hazards. Your Assessor will use the Observable Behaviours Checklist - Assessment Task 1 to ensure that you have satisfactorily completed all the Performance Evidence requirements for this Task.For this Assessment Task, as a Case Study, in the role of a Chef with supervisory duties, you will be required to develop and implement a complete food safety program for AVETA's Cafe (a Class 2 food Business) in line with regulatory requirements. Note: a) Food safety laws affect every Victorian's health and safety. b) In Victoria, all food businesses must comply with the Food Act 1984, which oversees food safety. The Act also requires food premises to comply with the Australia New Zealand Food Standards Code. c) What is FoodSmart? FoodSmart is a Victorian Department of Health approved template that allows different types of food retail and food service businesses to develop their own Food Safety Program. Class 1 and 2 Victorian food premises (premises that handle and sell potentially hazardous foods) are legally required to have a Food Safety Program. FoodSmart is designed for Class 2 food service and food retail businesses. d) How can FoodSmart help your food business? By answering a series of questions about your food activities, FoodSmart will create a Food Program tailored to a specific business. Your Food Safety Program can then be saved to your hard drive or a memory storage device, printed and used in your business to help maintain safe food practices and meet your legal obligations. e) How long will FoodSmart take to complete? A FoodSmart Food Safety Program will take about 15 minutes to complete. Accordingly for AVETAs fully operational commercial kitchen (associated with AVETA's Cafe), you will be required to develop a food safety program by logging on to and using FoodSmart at http://foodsmart.vic.gov.au/FoodSmartWeb/ Note: A) Using FoodSmart ensures that a food safety program takes into account the following: a. average clientele and at risk client groups with a higher than average risk of harm from food contamination b. equipment C. existing prerequisite programs d. facilities e. food items prepared and sold f. re-thermalisation and service requirements g. size and nature of organisation, as well as . providing suitable food safety systems and options for the organisation for which it has been prepared When you have developed AVETA Cafes food safety program, using FoodSmart, print the program from the FoodSmart website, show it to your Trainer for feedback, incorporate any changes if required, and then submit it to your Assessor as summative assessment. SIXCOMO05 Manage conflict Summative Assessment tool SRAGILL Pty Lid T/A AVETA - Australian Vocational Education & Training Academy , www.aveta.edu.am CRICOS Provider Code: 02826G. RTO Number: 21888 Page 4 of 26 avera During the above Assessment Task you will be observed by your Assessor: Evaluating organisational requirements for a food safety program: o Evaluate organisational characteristics that impact on food safety. Examine food handling operations and processes and identify potential or existing food hazards. Identify critical control points in food preparation system where food hazards must be controlled. Identify product suppliers and determine quality assurance specifications for foodstuffs supplied. Evaluate existing product specifications for food items prepared and sold. Evaluate existing policies and procedures and monitoring practices, including record keeping, and assess need for change. Developing a food safety program to control hazards: Consult with stakeholders in program development. Integrate regulatory requirements and standards into policies and procedures, Establish and document critical control points and control methods for each point. Develop procedures for systematic monitoring of controls and associated record keeping. o Develop corrective action procedures for uncontrolled hazards. o Develop or modify and record product specifications covering food items prepared and sold. o Identify training needs and develop training program. o Develop schedule for regular review of food safety program. o Document food safety program and provide to regulatory authorities as required