_Q1:

_{Answer the following questions related to options for the structure and implementation of a food safety program:}

_{1.1 What are the options for structure and implementation of food safety program? Write your answer in 30-50 words.}

_{1.2 How would you structure and implement food safety program using the hazard analysis and critical control points (HACCP) method as the basis? Write your answer in 30-50 words.}

_{Satisfactory response}

_Yes

_No

_1.1

_{Date 16/01/2023 time, air, acidity and salt, you can eliminate, control or reduce the rate at which bacteria grow. Food-borne pathogens grow best in temperatures between 5C to 60C, a range referred to as the temperature danger zone. They thrive in temperatures that are between 21C to 40C. Almost all pathogens are aerobic, that is requiring oxygen to grow. Temperature danger zone between5C and 60C.}

_Q2:

_{Answer the following questions regarding consultative and communication mechanisms used by organisations to develop and implement food safety programs:}

_{2.1 Describe the consultive mechanisms used by organisations to develop and implement a food safety program. Write your answer in 50-80 words.}

_{2.2 What is the role of communication mechanisms used by organisations to develop and implement food safety programs? Write your answer in 50-80 words.}

_{Satisfactory response}

_Yes

_No

_Q3:

_{Answer the following questions related to the role of different stakeholders in the development of a food safety plan.}

_{3.1 What is the role of the food safety team in the development of a food safety plan? Write your answer in 50-80 words.}

_{3.2 Explain the role of department heads in the development of a food safety plan in 50-80 words.}

_{3.3 Discuss the role of the procurement team in the development of a food safety plan in 50-80 words.}

_{Satisfactory response}

_Yes

_No

_Q4:

_{Answer the following questions regarding the key features of commonwealth, state or territory and local food safety compliance requirements as they impact food safety program development.}

_{4.1 What are the contents of national codes and standards that underpin regulatory requirements? Write your answer in 50-80 words.}

_{4.2 What are the components of a food safety program? Write your answer in 30-50 words.}

_{4.3 What are food safety procedures? Write your answer in 50-80 words.}

_{4.4 Identify any (7) monitoring documents that can be used in the food safety program.}

_{4.5 Explain the local government food safety regulations in 50-80 words.}

_{4.6 Explain the audit frequencies for the food safety program in 50-80 words.}

_{4.7 What are the ramifications of failure to observe food safety laws and organisational policies and procedures? Write your answer in 50-80 words.}

_{4.8 Explain the meaning of contaminant, contamination and potentially hazardous foods as defined by the Australia New Zealand Food Standards Code with the help of a table given below:}

Contaminant:
Contamination:
Potentially hazardous foods:

_{Satisfactory response}