SIT40413 Certificate IV in Commercial Cookery Table of contents

SITXFSA401 Develop and implement a food safety program

For this assignment you are required to demonstrate your knowledge to implement food safety
procedures in the kitchen

This assignment consists of three (3) parts. You must complete all of them. Your trainer will advise
you which activities you may complete in class and which you may do in your own time.

You should present the information in the form of a short report. You may use your lecture notes or
the internet to help you find the answers. You must include details of where you sourced your
information.

Assessment Criteria
Your assessor willbe looking for evidence of your knowledge of:

• basic understanding of federal, and state or territory food safety legislative compliance
requirements, contents of national codes and standards that underpin regulatory
requirements, and local government food safety regulations and inspection regimes
• working knowledge of relevant components of the organisation food safety program,
especially policies, procedures, product specifications and the use of any monitoring
documents
• consequences of failure to observe food safety policies and procedures
• basic understanding of HACCP principles, procedures and processes
• 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 disposal of food
• meaning of hazardous foods, especially as described by local legislation and national
food codes
• high risk customer groups (those who may have a higher than average risk of harm
from food contamination), such as:
- children or babies
- pregnant women
- aged persons
- people with immune deficiencies or allergies

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• methods of food storage, production, display, service and disposal for the industry
sector and food business, especially appropriate temperature levels for each of these
processes
• broad understanding of the main types of safety hazards and contamination that may
be found in the main food types handled by the industry sector and food business
• broad understanding of the conditions for development of microbiological
contamination for the main food types handled by the industry sector and food
business Assessment Results
The assessment result will be given as either:
• S – Satisfactory
• NS – Not Satisfactory – requires re-assessment

Part A
Research task
Using the internet or other relevant sources find one recipe for a dairy based dessert and
complete the following steps for this recipe:

1. Complete a food flow diagram for this recipe on following page

2. Complete a hazard analysis and fill the relevant information into the attached
tables.
3. Answer the questions below based on information obtained from your hazard
analysis.

When completing the hazard analysis you must consider all possible hazards that may
occur at each stage of production and list the preventative measures for each hazard. For
this exercise ten hazards need to be identified for each recipe you analyse.
Questions – Only answer these questions once you have completed the food flow
diagram and hazard analysis.

Question 1: Identify the storage requirements for:

Key ingredients of this recipe:
Answer: The ingredients which are required in this preparation are the dairy items. These are
perishable items and so they required a cool temperature for the storage. Otherwise it will harm or
spoil the preparation. If proper storage is not effected then these dairy items will start having foul
taste and spoil the product.

Completed dessert:

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Answer: the completed dessert requires freezing temperature as the ice cream will melt. Ice cream is
a very well accepted and universal dessert and popular. However it is served in the form of solidifed
product and at room temeprature it will melt and cannot be eaten like that. Thus it requires to be
stored and served at freezing temperature, typically lower than -4 degrees celcius.

Question 2: What procedures will the chefs need to follow to ensure this item is
prepared safely and hygienically?
Answer: In the preparation process it was highlighted that pasteurization is necessary. This
pasteurization process safely ensures that all sorts of germs would be safly eliminated and it will be
safe and hygenic for consumption.

Question 3: What stage of this process do you consider to be the most hazardous in
relation to food safety? Explain why this is you choice.
Answer: This dessert requires freezing for the complete process. Therefore cooking process is
usually safe. However the pre-cooking stage process is usualy very hazardous, not only for the
consumption, but also for the preparation. The pre-cooking stage requires pasteurization and this
process must be ocmpleted with utmost care. If somthing is missed out, it will spoil the process as
well as will be unsafe.

Recipe one: Dairy based dessert

Dish name: Dairy Based Dessert: Ice Cream

Question 4
Food flow diagram
Draw the food flow diagram for recipe one in box below.

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Question 5
Hazard analysis

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Production step Possible hazard Preventative measures

pasteurization Still the germs are left Ensure that this stage is completed with utmost care
despite the process and there has to be proper control mechanisms to
verify that this stage was completed successfully.
homogenization Not properly This process has to be controlled and perhaps
homogeneous automated with a better machine

cooling Less cooling then Less cooling then required will again let the germs to
required develop. In very cold temperatures, the items are
usually in the hygienic state
Continuous Lack of care may make Lack of recommended process of continuous
pasteurization and this product unfit for pasteurization and cooling will make this product
cooling eating unhygienic for consumption
Ageing Proper time has to be Not taking care of this process will crystallize the
given for ageing like 4 product faster or slower. This lack of care will again
hours make the product not good for consumption
Continuous Lack of care lets the Lack of control of this process can let the germs to
freezing and product unfit for eating cultivate as this is dairy product. Also the quality of the
whipping product will not be good.
packaging Hygienic package If hygienic products are not used then this will make
materials not used the product unhealthy for eating. Food grade
packaging materials of high quality be used
Hardening Not properly hardening This will spoil the product as if the material melts form
after packaging the packaging, then it will make the whole package
unfit for consumption
Storage/distribution Error in storage or If there is an error in storage or distribution then the
distribution product may melt and so it is important to undertake
this process in recommended manner

Part B
Question 1: Why is it important to have a clear understanding of your
establishment’s main client group, keeping in mind high risk customers (those who
may have a higher than average risk of harm from food contamination), such as: -
children or babies

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- pregnant women - aged persons

Answer: It is excessively important to ensure that there is clear understanding of company’s main
client group, keeping in mind high risk customers as this can form the weakest link in the chain. If
they are vulnerable than the product has to be tested keeping in mind the most vulnerable customer
segment.

Provide three examples of client groups and the precautions that needs to be taken
when serving them:
Answer:
1. Old age citizens and ensure that they are served only the permissible quantity
2. Infants or kids as the case may be and served with limited quantity
3. Pregnant Women, to be served with a word of precaution to them and letting them
decide as pregnant women are vulnerable to get high sugar or diabetic conditions

Question 2: Maintaining and disposing of food safely is an important part of any

food safety program. For each of the following scenarios describe how it should be
handled to effectively manage food safety hazards to acceptable levels.

Scenario 1:
Following a dinner buffet service you have 5kg of chicken curry which has been
heated and not served on the buffet. How should this food be handled, stored and
re-used?
Answer: it is better to be cooled and put in the freezer so that it is stored under the hygienic
conditions. It needs to be properly tested when serving the next day or as per its shelf life and not
before it is heated thoroughly again before serving the next time.

Scenario 2:
John notices in his kitchen mouse droppings which appear even after his daily
cleaning. He has tried placing mouse traps and although catching some mice this
has not solved the problem. Identify possible causes for this mouse infestation and
explain the steps that should be taken to remove and stop mice from returning.
Part C

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Answer: It is possible that a proper pest control system is not applied. Using a mouse trap or
catching a few mice will not solve the problem. A proper pest control mechanism has to be adopted
and repeated with safe frequency.

Question 1:
Larousse fine dining restaurant has just finished developing their food safety
program the next step in implementing the program. The restaurant has 15 full time
staff and 4 casual staff in your opinion how should the HACCP team go about
informing the staff of the new food safety program? Write detailed plans of how this
program can be implemented successfully.
Answer: Larousse fine dining restaurant has just finished developing their food safety program.
This restaurant has 15 full time staff and 4 casual staff. The next step is to train the staff on the new
food safety program. This training needs to be undertaken by a proper HACCP team. In the plan for
the training in the staff has to first get introduced to the microbiological, chemical and physical
hazards. Plan has to be made so that there is an adequate understanding of involved risks connected
with these hazards and appreciation of the measure which needs be taken to avoid these hazards
from occurring. In this regard the team should prepare day to day operations to be conducted so that
hygienic food products can be prepared under clean and hygienic environment. The cleaning,
maintenance and pest control schedules have to be explained. It is also important that once the plans
and schedules are made, these must be implemented. Merely ensuring the implementation is not
enough. They have to be informed that a proper auditing has to be undertaken to ensure that the
implementation is carried on as per the plan and schedule.

Question 2:
What are the consequences to the business of this implementation process is not
carried out successfully?
Answer: If this implementation process is carried over as per the plan and schedule then there are
serious hazard to the issue. The restaurant may be vulnerable to the problems like supplying
infected or unhygienic food and this may cause serious problems for the customers. Eventually
restaurant may find itself in serious legal or other troubles.

Question 3:
Below you are to describe each of the audit types that are used to verify food safety
programs. You should address the key aspects of these audits and provide
examples of when they should be applied.

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A. Systems Audit:

The aim of systems audit is ascertaining any weaknesses in this system so as to make sure that
the rectification system is put on place, should there be any weakness as determined during the
process of audit. The corrective action needs to be taken if there is any weakness. To ascertain
and assess the system, it is required that a comprehensive, organized and systematic check of all
or part of the HACCP system is undertaken. Larousse fine dining restaurant which finished
developing their food safety program, employs 15 full time staff and 4 casual staff. Now the
restaurant has to be subjected to a comprehensive systems audit. In this process the checks are
undertaken as to whether the staff has understood about the safety programs as organized by the
HACCP team. Is there any safety plan or risk mitigation plan in place to ensure the safety of the
food.
Example:
Larousse fine dining restaurant may be checked whether they have a pest control system planned
and what is the frequency of this program as per their schedule.

B. Compliance audit:
Larousse fine dining restaurant must also be subjected to the process of compliance audit. It is used
for HACCP, so as to cross check whether the CCP compliance identified the hazards correctly
suggesting relevant control in the process. If there is any weakness or discrepancy then the suitable
correction may be applied to ensure the compliance audit is achived.

Example:
It is known that the compliance audit assesses the areas like complying with the requirements in
respect to the HACCP principles and complying with the documented food safety program.

C. Investigation Audit:
Answer: this is the independent investigation audit over only the known problematic areas. This
audit is applicable whenever it is found that the some CCP frequently goes out of control. This
becomes, and then a known problem and then the investigating audit needs to be initiated to
ascertain the root cause of the problem so that the valid solution can be determined.

Example:

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So as to take the corrective action, root cause of the solution has to be determined. For example it is
found that the dairy dessert item always gets a foul smell and gets rejected. Investigation audit has
to be initiated to determine the root cause of the problem.

Assessment 1: Assignment - Marking Guide

Unit of Competence SITXFSA401 Develop and implement a food safety program
Student Name
Student ID
Assessor Name
Date of assessment
Assignment Assessment 1
Did the student demonstrate: Yes No Comments
Knowledge of:
consequences of failure to observe food safety policies
and procedures
basic understanding of HACCP principles, procedures
and processes
meaning of hazardous foods, especially as described
by local legislation and national food codes
high risk customer groups (those who may have a
higher than average risk of harm from food
contamination), such as:
- children or babies
- pregnant women
- aged persons
- people with immune deficiencies or allergies
methods of food storage, production, display, service
and disposal for the industry sector and food
business, especially appropriate temperature levels
for each of these processes
broad understanding of the main types of safety
hazards and contamination that may be found in the
main food types handled by the industry sector and
food business
broad understanding of the conditions for development
of microbiological contamination for the main food
types handled by the industry sector and food
business

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broad understanding of the appropriate environmental

conditions, including temperature controls, for the
storage of the main food types handled by the industry
sector and food business
choice and application of cleaning, sanitising and pest
control equipment and materials
Feedback to student:

The student’s overall Satisfactory Not Satisfactory

performance is: Yes No
Is re-assessment necessary?
Assessor Date

signature Date
Student signature
Final Assessment Summary & Feedback

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Student Name Student ID

Trainer Name Date of Completion:

Module: Certificate IV in Commercial Cookery

Unit of Competency: SITXFSA401 Develop and implement a food safety program

Student Results
Assessments
Satisfactory Not Satisfactory Not Completed

Assessment 1: Assignment   

Assessment 5: Practical Demonstration   

Assessment 9: Written Test   

Feed back to student:

Result:  Competent  Not Yet Competent

Is Re-Assessment Required:  Yes  No

Assessor’s Signature Printed Name Date

Student’s Signature Printed Name Date

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