Q1

Evaluate Organisational Characteristics Relevant to Food Production

This task requires you to evaluate your organisation's profile relevant to food production.

STEPS TO TAKE

Access and review documents with the following information relevant to the organisation:

Nature of the organisation e.g. dairy business, seafood preparation, etc

Scope of food items sold, e.g. butter

Customers catered for by the organisation

Work personnel preparing the food items

Facilities in the workplace relevant to food production and storage

Food production processes in the workplace

Identify organisational characteristics relevant to food production, including:

At least two customers

This refers to a person or organisation whom the organisation sells their products to. Examples include retail customers, caterers, event coordinators and hotels.

At least two equipment used in food production

At least two facilities used in food production

At least two food products your organisation prepares and sells

At least two service requirements

This refers to the conditions needed for service of food to clients. Examples include specific packaging used for food products, temperature upon service etc.

Size of organisation

Nature of organisation

Use your organisation's document for evaluating organisational characteristics or you may complete the Organisation Profile section in the Food Safety Program Draft template provided below

Identify at least two food product suppliers of your organisation, including the following information for each supplier:

Food product supplier name

Type of business

Food product supplier's contact information

Food product supplier address

At least two food products they supply

Quality specifications of the food items they supply

These refer to processes that the product had undergone to ensure peak quality before the product is sold to clients of the supplier.

Use your organisation's document for evaluating organisational characteristics or you may complete the Food Product Supplier Information section in the Food Safety Program Draft template provided below

FOOD SAFETY PROGRAM DRAFT
Candidate Name
Workplace/Organisation
Date Prepared
State/Territory

Organisation Profile

Organisational Characteristics	Impacts Relevant to Food Production
Clients
Equipment Used in Food Production
Facilities Used for Food Production

Add more rows as necessary

Organisational Characteristics	Impacts Relevant to Food Production
Prepared and Sold Food Items
Service Requirements
Size of Organisation
Nature of Organisation

Add more rows as necessary

Food Hazard Analysis
Food Handling Operation and Process 1
Food Hazard What can cause the food to be unsafe for eating?	Critical Control Point What stage of the operation is crucial to food safety?	Control Method What actions are done to eliminate or reduce hazards?	Corrective Action What must be done in case the control method fails?

Food Handling Operation and Process 2
Food Hazard What can cause the food to be unsafe for eating?	Critical Control Point What stage of the operation is crucial to food safety?	Control Method What actions are done to eliminate or reduce hazards?	Corrective Action What must be done in case the control method fails?

Food Product Specifications

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 for the Food Product
Preparation Method
Temperature for Storage
Type of Food Product Cooked or Frozen
Packaging

Add more rows as necessary

Policies and Procedures

Title of Policy 1
Policy Statement
Procedures
Relevant Regulatory Requirement
Relevant Food Standards

Title of Policy 2
Policy Statement
Procedures
Relevant Regulatory Requirement
Relevant Food Standards

Add more rows as necessary

Monitoring of Controls

Monitoring Personnel
Work Role of Monitoring Personnel
Monitoring Procedure
Frequency of Monitoring

Record keeping

Documents used
Procedures

Training Program

Work Role	Training Needs	Training Outline	Training Goals	Training Outcome

Add more rows as necessary

Review Schedule of Food Safety Program

Frequency of review Indicate if annual, bi-annual or quarterly
Review Date

END OF FOOD SAFETY PROGRAM