SITXFSA008 - Develop and implement a food safety program

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Unit code: SITXFSA008 | Study level: TAFE
Credit points
N/A
Location
Footscray Nicholson
Industry
Prerequisites
SITXFSA005 - Use hygienic practices for food safety; and
SITXFSA006 - Participate in safe food handling practices
(Or equivalent to be determined by unit coordinator)
Overview
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Overview

This unit describes the performance outcomes, skills and knowledge required to develop, implement and evaluate a food safety program for all stages in the food production process, including receipt, storage, preparation, service and disposal of food. It requires the ability to determine program requirements and prepare policies and procedures for other personnel to follow.
The unit applies to all organisations with permanent or temporary kitchen premises or smaller food preparation areas.
This includes restaurants, cafes, clubs, and hotels; tour operators; attractions; function, event, exhibition and conference catering; educational institutions; aged care facilities; correctional centres; hospitals; defence forces; cafeterias, kiosks, canteens, and fast food outlets; residential catering; in-flight and other transport catering.
A food safety program would most commonly be based on the hazard analysis and critical control points (HACCP) method, but this unit can apply to other food safety systems.
It applies to senior personnel who work independently and who are responsible for making strategic decisions on establishing and monitoring risk control systems for food related hazards. This could include chefs, kitchen managers, catering managers, fast food store managers and owner-operators of small business catering operations or retail food outlets.In some States and Territories businesses are required to designate a food safety supervisor who is required to be certified as competent in one or more designated units of competency through a registered training organisation.

Assessment

For Melbourne campuses

Assessment tasks will be designed to reinforce & extend knowledge and skill competence within set & controlled parameters in accordance with each units learning outcomes & 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 food preparation organisation in line with regulatory requirements, including:
    • policies and procedures
    • product specifications
    • monitoring documentation
    • providing suitable food safety systems and options for the organisation for which it has been prepared
  • 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 food safety programs
  • role of different stakeholders in the development of a food safety plan:
    • food safety team
    • department heads
    • procurement team
  • key features of commonwealth, state or territory and local food safety compliance requirements as they impact food safety program development:
    • contents of national codes and standards that underpin regulatory requirements
    • components of a food safety program, especially procedures and monitoring documents
    • local government food safety regulations and audit frequencies
    • ramifications of failure to observe food safety law and organisational policies and procedures
    • meaning of contaminant, contamination and potentially hazardous foods as defined by the Australia New Zealand Food Standards Code
  • contents of organisational food safety program, including policies and procedures for:
    • audit
    • cleaning and sanitation
    • communication
    • contingency management
    • corrective actions
    • equipment maintenance
    • evaluation
    • critical control points for the specific food production system and the predetermined methods of control, especially time and temperature controls used in the receiving, storing, preparing, processing, displaying, serving, packaging, transporting and disposing of food
    • hazards:
  • control methods for each critical point
  • corrective actions
  • systematic monitoring of hazard controls and record keeping
    • personal considerations:
  • dress
  • hygiene
  • personal protective equipment
    • pest control
    • record maintenance
    • training
  • food safety monitoring techniques:
    • bacterial swabs and counts
    • checking and recording that food is stored in appropriate timeframes
    • chemical tests
    • monitoring and recording food temperatures using a temperature measuring device accurate to plus or minus one degree Celsius
    • monitoring and recording temperature of cold and hot storage equipment
    • visually examining food for quality review
  • food safety management documents:
    • audit reports
    • audit tables
    • customer complaint forms
    • food flow diagrams
    • food production records
    • hazard analysis table
    • incident reports where food hazards are found not to be under control
    • policies, procedures and product specifications
    • records of the monitoring of hazard controls:
  • any record required by local legislation
  • illness register
  • list of suppliers
  • temperature control data
  • training logs
    • verification records
  • HACCP or other food safety system principles, procedures and processes as they apply to particular operations and different food types:
    • critical control points for the specific food production system and the predetermined methods of control, especially time and temperature controls used in the storage, preparation, display, service and cooking, cooling and transporting of food
    • methods of food storage, production, display, service and cooking, cooling and transporting, including appropriate temperature levels for each of these processes
    • main types of safety hazards and contamination
    • conditions for development of microbiological contamination
    • environmental conditions and temperature controls, for storage
    • temperature danger zone and the two-hour and four-hour rule
    • temperature control for cooling and storing of processed food
  • choice and application of cleaning, sanitising and pest control equipment and materials
  • high risk customer groups:
    • children or babies
    • pregnant women
    • aged persons
    • people with immune deficiencies
    • people with allergies
    • people with medical conditions.

Required reading

The qualified trainer and assessor will provide teaching and learning materials as required in the form of workbooks produced by the VU Polytechnic and/or via the VU Polytechnic e-learning system.

As part of a course

This unit is studied as part of the following course(s):

Certificate IV in Kitchen Management
SIT40521 | Certificate iv | Duration:

Refer to the course page for information on how to apply for the course. VU takes care to ensure the accuracy of this unit information, but reserves the right to change or withdraw courses offered at any time. Please check that unit information is current with the Student Contact Centre.

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