SITXFSA004 - Develop and implement a food safety program

Unit code: SITXFSA004 | Study level: TAFE
Footscray Nicholson


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.


For Melbourne campuses

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.

Required reading

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

As part of a course

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

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