Part A requires you to review any existing food safety plan as this may exist in your workplace or organisation. Eg. A caf set lunch menu, preparation of a room service roast chicken dish, preparation of an airline's meal on flight, etc.

A review needs to reflect the requirements for a Food safety plan as outlines in the attached "guide to develop food safety program". Where no organisational documentation exists, you are required to develop a food safety paln for your organisation using the provided templates or as instructed.

The criteria included in the marking guide provide an overview of key aspects to be included, for reference.

1. You are required to review any existing food safety plan as may exist in your workplace or organisation. A review needs to reflect the requirements for a Food safety plan as outlined in the attached document "guide to develop food safety program".
2. Where no organisational information for a food safety plan exists, you are required to develop this by using the provided template and the associated guide, following each section in detail and reflecting your organisation. You are required to list all food products as relevant, including descriptions for each dish or product, a process flow chart for each and conduct a hazard analysis reflecting the flowchart processes identified.
3. Where additional space is required you may attach copied template pages or your own documents and clearly reference these to the sections (for example Attachment 1 - 2.6 Hazard Audit Table).
4. Where no organisational documentation exists for procedures, you are required to provide these in form of statements which clearly describe what the processes and procedures are, for example maintenance, suppliers etc. and link these to the relevant forms provided in the appendices or the Futura forms and templates located in the support folder "Food safety docs"
5. Additional instructions to support your food safety plan are provided below as relevant to provide detailed information