Assessment tasks will be designed to reinforce and extend knowledge and skill competence within set and controlled parameters in accordance with each unit's learning outcomes and performance criteria requirements, including the setting of work based practical application tasks designed to provide evidence of competence outcomes, within periodic and scheduled timelines.
Students will be expected to demonstrate the following required skills:
- develop and implement a complete food safety program for a service industry food preparation organisation in line with regulatory requirements outlined in: the organisation's policies and procedures; product specifications; monitoring documentation;
- ensure that the above food safety program reflects the following organisational characteristics: average clientele and at risk client groups with a higher than average risk of harm from food contamination; equipment; existing prerequisite programs; facilities; food items prepared and sold; re-thermalisation and service requirements; size and nature of organisation;
- provides suitable food safety systems and options for the organisation for which it has been prepared, and;
- monitor, evaluate and identify improvements to the above food safety program.Students will also be expected to demonstrate the following knowledge:
- options for the structure and implementation of a food safety program, using the hazard analysis and critical control points (HACCP) method as the basis;
- consultative and communication mechanisms used by organisations to develop and implement procedural systems;
- key features of commonwealth, state or territory and local food safety compliance requirements as they impact food safety program development;
- contents of organisational food safety program, especially policies and procedures;
- personal considerations;
- food safety monitoring techniques;
- food safety management documents;
- HACCP or other food safety system principles, procedures and processes as they apply to particular operations and different food types;
- choice and application of cleaning, sanitising and pest control equipment and materials, and;
- high risk customer groups who are more susceptible to harm from food contamination.