The project for SITXFSA004 Develop and implement a food safety plan consists of 2 parts, Part A and Part B.

Part A requires you to review any existing food safety plan as this may exist in your workplace or organisation.

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.

Part B of the assessment requires students to implement the developed food safety plan and critically reflect on the key aspects for successful implementation, communication requirements, monitoring and continuous improvement of processes and procedures in a report.

PART A

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).

5. 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”

6. Additional instructions to support your food safety plan are provided below as relevant to provide detailed information

SECTION 1

Open the food_safety_program_template and the guide_to_develop_food_safety_program for reference, and write the introduction outlining the vision of the organisation, including commitment to provide safe food for customers and processes and procedures in place to ensure this achieved.

This should be followed by information which outlines the following aspects in sufficient detail:

1. Nature of business
2. Scope of products
3. Major customers
4. Commitment to quality statement
5. Organisational chart showing positions within the organisation responsible for food safety

SECTION 2

2.3 Write the product description foreach menu item including the ingredients and information required in the table. Ensure you include the consumer as this will assist down the track to determine risk factors like allergens, based on the ingredient information. Where a dish consists of multiple, different components, these must be addressed separately.

2.4 Use the template “SITXFSA004_Performance (Product Flow Chart)” and determine the steps from receiving to storage that apply for each product/ dish you have established in 2.3.

2.5 Using the CCP tree in the guide, conduct a Hazard analysis for each product listed in the flowcharts you have created. Analyse each step of the CCP tree reflected in Questions 1-5 as relevant. This is an extensive process and must be followed thoroughly to ensure all hazards are identified.

2.6 Next step is to identify the control measures required for each critical control point you have identified. What will need to be done? How? Who?

Follow the remaining criteria for 2.6.1 to 2.6.5 based on the instructions in the template and link procedures and processes to HACCP forms as relevant.

SECTION 3

List the support programs you develop or have in place to support the food safety program and provide concise details of what they intend to do and how this achieved.

Examples of policies include but are not limited to:

• Maintenance – including design, construction and condition of premises, equipment, vessels or vehicles;
• Approved Supplier Program;
• Good Food Handling Practices;
• Cleaning and Sanitation;
• Pest Control Program;
• Personal Hygiene Program;
• Product Recall Program;
• Staff Training Program;
• Calibration Program;
• Internal Audit Program;
• Document and Data Control Program;
• Incident Register;
• Sickness Register etc.

PART B

You are required to implement the developed food safety plan and critically reflect on the key aspects for successful implementation, communication requirements, monitoring and continuous improvement of processes and procedures in a report.

Include in your report:

1. How did you prepare for the implementation?
2. Who did you consult with?
3. Provide an overview of briefing details provided to you colleagues
4. Which communication channels have you put in place to communicate issues in a timely manner?
5. Which processes and procedures have you implemented to ensure all processes are and will be followed correctly?
6. How will you evaluate and monitor each aspect of the food safety program?
7. Which steps have you put in place to identify improvements to your processes and procedures and include these in a timely manner?