SITXFSA004 : DEVELOP AND IMPLEMENT FOOD SAFETY PROGRAM

ASSESSMENT 2

You are the new head chef appointed at duke college kitchen and the general
manager is quite concerned about the food safety practices in the kitchen. he has
compiled a list of items he is not happy with listed below:

□ kitchen cleanliness not upto standard

to maintain standard cleniness we can gone through following bullets
1. proper hygiene
first of all, hands are one of the primary ways in which germs are
spread. all people working in a position where they touch food should
know how to properly wash their hands. this includes before and after
handling raw food, or touching anything that may have been exposed
to germs.

2. use-by dates
perishable products usually come with “use-by” dates, which are based
on scientific testing. these dates indicate approximately how long
items will remain safe for consumption. following the use-by date,
food could be unsafe to eat, even if it looks and smells normal and has
been stored correctly.

3. chilling foods
it’s important to make sure that your refrigerator is set below the 5°c,
if you want to ensure that chilled foods remain chilled to a safe
temperature. keeping foods at the right temperature during periods of
storage can ensure that harmful germs are not permitted to grow and
multiply. make sure that commercial fridges are not overfilled, as there
should always be enough room for air to circulate – thereby
maintaining the correct temperature.

4. sanitise, don’t just clean

kitchen equipment and surfaces need more than just washing. to help
ensure that bacteria numbers are reduced to a safe level, it’s
important to also sanitise. there are two different ways to sanitise,
with a chemical agent or with heat. this takes cleaning one step further
and provides a longer lasting protection against potential
contamination.

5. protect against pests

by taking steps to protect against pests, you’re lowering the overall risk
of contamination. regular professional checks, proper waste disposal,
storing food off the ground and maintaining walls, windows and doors,
are all ways to keep these unwanted visitors out.

6. employ a food safety supervisor

training an employee as a food safety supervisor is one of the best investments you can make
for the future of your food business. having someone design and oversee a food safety program
that protects your customers, improves efficiency, and reduces waste is a great advantage for
any food business looking to deliver a premium product or service.

CHEFS NOT WEARING HATS OR HAIR NETS

Educating chefs about the essentiality of using hats and hair net

They are worn because the health department requires restaurant employees

to wear a hat or hair restraint of some sort. The wearing of a hat prevents hair from
falling into food and prevents sweat from dripping down the face. Chef uniforms have
evolved over time.

Chefs not in full uniform Train them

A typical chef uniform is a chef's jacket, chef pants, a hat, a neckerchief, an apron,
good slip-resistant shoes, and sometimes a hand towel. Even if you aren't required to
wear

all parts of the ensemble, your chef uniform still serves a purpose

White is intended to signify cleanliness as well as repelling heat from the kitchen and
is generally worn by highly visible head chefs. Increasingly, other colours such as
black are becoming popular as well. The long, wide chef's apron provides many
advantages. It is primarily worn for safety purposes.

Record sheets not filled in on time

Food safety program out of date and not in line with current food safety legislation

PART A

I. INTERNAL AUDIT CHECKLIST

ASSESSMENT CRITERIA SEVERITY OF NIC
COMPLIES COMPLIES
1.SUPPLIERS YES NO
1.1 MINOR
ARE FOOD SUPPLIES OBTAINED FROM REGISTERED SUPPLIERS AND ARE ALL OTHER
PRACTICAL MEASURES TAKEN TO ENSURE ONLY SAFE AND SUITABLE FOOD IS
1.2 MINOR
ARE ALL FOODS LABELLED, OR IF UNLABELLED MARKED TO IDENTIFY THE SOURCE

1.3 MINOR
IS POTENTIALLY HAZARDOUS FOOD DELIVERED UNDER TEMPERATURE CONTROL AND NOT
DAMAGE OR CONTAMINATED
1.4 MINOR
IS AN ACCURATE AND SUITABLE THERMOMETER ON SITE

2. FOOD STORAGE MINOR

2.1 MINOR
IS FOOD STORED SO THAT IT IS PROTECTED FROM CONTAMINATION

2.2 MINOR
ARE POTENTIALLY HAZARDOUS FOODS STORED UNDER TEMPERATURE CONTROL

2.3 MINOR
ARE RAW AND COOKED FOODS STORED SEPARATELY

3. FOOD PREPARATION
3.1 MINOR
ARE VEGETABLES/SALAD ITEMS ADEQUATELY WASHED BEFORE USE

3.2 MINOR
IS THAWING CONDUCTED USING SAFE PROCEDURES

3.3 MINOR
ARE TO ADEQUATE PROCEDURES IN PLACE TO PREVENT CONTAMINATION INCLUDING
CROSS-CONTAMINATION
3.4 MINOR
ARE POTENTIALLY HAZARDOUS FOODS REQUIRING COOKING/PROCESSING ADEQUATELY
COOKED/PROCESSED
3.5 MINOR
IS POTENTIALLY HAZARDOUS FOOD LEFT OUT OF TEMPERATURE CONTROL FOR MIN. TIME
DURING PREPARATION
3.6 MINOR
ARE POTENTIALLY HAZARDOUS FOODS THAT ARE TO BE COOLED, COOLED SAFELY?
3.7 MINOR
IS POTENTIALLY HAZARDOUS FOOD REHEATED SAFELY

3.8 MINOR
ARE THE UTENSILS AND EQUIPEMENT IN A GOOD STATE OF REPAIR?

4. FOOD SERVICE
4.1 SERIOUS
IS POTENTIALLY HAZARDOUS FOOD DISPLAYED UNDER TEMPERATURE CONTROL
4.2 MINOR
IS FOOD PROTECTED FROM CONTAMINATION

4.3 MINOR
IS RAW AND ‘’READY TO EAT ‘’ FOOD KEPT SEPERATELY
4.4 MINOR
ARE SINGLE SERVE UTENSIL/CONTAINER PROTECTED FROM CONTAMINATION

5. RECEIVING FOOD

5.1 MINOR
ARE POTENTIALLY HAZARDOUS FOODS DISTRIBUTED UNDER TEMPERATURE
CONTROL
5.2 MINOR
IS APPROPRIATE PACKAGING MATERIAL USED
5.3 SERIOUS
ARE ALL FOODS PROTECTED FROM CONTAMINATION

6. FOOD HANDLERS

6.1 SERIOUS
ARE ALL FOOD HANDLERS FOLLOWING GOOD PERSONAL HYGIENE
 6.2 MINOR
ARE HANDWASHING FACILITIES ADEQUATE
6.3 SERIOUS
ARE FOOD HANDLERS WITH ILLNESS OR WOUND TAKING APPROPRIATE MEASURE
TO ENSURE FOOD IS PROTECTED (ILLNESS REGISTER,MEDICAL RECORDS, AND
PROCEDURE
6.4 SERIOUS
ARE FOOD HANDLERS USING SAFE FOOD HANDLING PROCEDURES
7. CLEANING

7.1 SERIOUS
IS THE PREMISES BEING KEPT IN A SATISFACTORY STATE OF CLEANLINESS
7.2 SERIOUS
ARE ALL FOOD CONTACT SURFACES EFFECTIVELY CLEANED AND SANITISED

7.3 MINOR
ARE CLEANED APPLIANCES /UTENSILS/FOODS CONTACT SURFACES PROTECTED
FROM RE-CONTAMINATION
7.4 MINOR
IS THE PREMISES BEING MAIITAINED IN A GOOD STATE OF REPAIR

7.5 SERIOUS
ARE WASTE CONTAINERS LOCATED AND MAINTAINED SO AS TO PREVENT
CONTAMINATION
7.6 SERIOUS
ARE EFFECTIVE PEST CONTROL PROCEDURES IN PLACE

7.7 MINOR
IS THERE AN ADEQUATE SUPPLY OF POTABLE WATER
8. TRAINING COMPLIANCE

8.1 MINOR
DO STAFF HAVE APPROPRIATE SKILLS AND KNOWLEDGE IN FOOD SAFETY
8.2 MINOR
IS THE NOMINATED FOOD SAFETY SUPERVISOR ADEQUATELY TRAINED

9. FOOD RECALL

9.1 MINOR
IS THERE AN ADEQUATE SYSTEM IN PLACE TO ENSURE THAT UNSAFE OR
UNSUITABLES FOOD IS NOT SOLD OR IS RECALLED

COMMENT/SUGGESTION: ALL STAFF MUST BE TRAINED WELL ON SANITATION AND HYGIENE IN

HANDLINGB FOOD SAFETY AND MUST KNOWLEDGE ON ABOUT THE TEMPERATURE AND
CONTAMINATION.

2. You must write procedures explaining all of the standard uniforms chefs
must wear and a procedure for record keeping. You must also design a daily
diary record form in a word document with instructions and boxes for
recording the following mandatory records that must be taken:
• Temperature records for all storage and display units taken twice daily

• Calibration of the temperature thermometers taken once daily

• Activity log of 1 menu items entire time, process temperatures taken

once daily

• Receiving log for any deliveries of food taken daily

• A cleaning schedule checklist to be checked off once daily.

Temperature Monitoring Sheet Temperature for each area is recorded twice

daily when being used
Temperature (°C) Corrective action
Area
Mon Tue Wed Thu Fri Sat Sun
A
2°C 4°C 3°C 3°C 2°C 3°C 3°C
M
Coolroom
P
3°C 3°C 3°C 4°C 4°C 4°C 3°C Close the door properly
M
Freezer A - 15°C - 13°C - 13°C - 16°C - 15°C Do not let the door
M 14°C 15°C open for a long time
while using
P - 18°C - 17°C - 18°C - - 18°C - - 17°C
M 17°C 18°C

A 2°C 2°C 4°C 3°C 4°C 2°C 4°C

M
Coolroom

P Do not let the door

M 4°C 3°C 3°C 4°C 5°C 4°C 3°C open for a long time
while using
A - 16°C - 13°C - 15°C - 15°C - 15°C
Freezer M 14°C 15°C

P - 18°C - 17°C - 18°C - - 18°C - - 17°C Close the door properly

M 17°C 18°C
 Thermometers temperature
Temperature (°C) Corrective action
Area
Mon Tue Wed Thu Fri Sat Sun
Put the thermometer into
Thermometers ice waster to test to see
0°C 1°C 2°C 1°C 0°C 0°C 0°C
whether it works
properly

1
M
e
n
u

R
o
a
s
t
C
h
i
c
k
e
n
Items time temperature
Chicken 45 minutes 75°C~82°C
Pumpkin 15 minutes 60°C~75°C

Receive products

Items day signature

Milk 1/9/2019 biju
Flour 1/9/2019 biju
Soy Sauce 1/9/2019 biju
Rice Noodle 1/9/2019 biju
Custard 9/9/2019 biju

Clean schedule checklist

 Equipments Procedures Signature
Chopping board Wash dried and sanitized biju
Stove Wipe and sanitized biju
Floor Mop with bleach and biju
sanitized
Knife Wash and dried biju

Chef uniform standards Apron

An apron serves many purposes in the kitchen, which is why it’s a standard
part of every restaurant employee’s uniform, even if they are not necessarily
cooking.

In addition to protecting your clothes from stains, an apron with pockets is a

great way to have essentials on hand whenever you need them. Things like
towels, a thermometer, or even a small paring knife can go with you wherever
you go. This is especially helpful in large kitchens.

Choosing an apron can be tricky; there are a variety of aprons in different

styles and fabrics on the market today. Some are made of basic fabrics, which
may work if you’re not spending hours in the kitchen, but these types of
aprons usually don’t last as long. Good choices include those made from
heavy-duty fabrics like denim; these may cost more at the get go, but they will
hold up for years of daily use. Ideally, you should choose an apron that

is full rather than half (it covers your chest), and the more pockets the better.
It’s rare to hear a chef say he wishes he had less pockets, but more are always
coveted.

Shoes
Feet are often an afterthought when it comes to cooking, but professionals
know the importance of high quality, comfortable footwear, and if you spend a
lot of time in the kitchen, you should too.

Good quality shoes serve more than just one purpose. In addition to making
sure you can stand for long periods of time without aches and pains, they can
protect you from safety hazards like dropping heavy or sharp objects, or
spilling hot liquids. Even if you’re only in the kitchen for a little while, you
should always wear protective footwear on your feet.

Choosing good shoes doesn’t have to be difficult or expensive. You can find
high quality shoes in a range of styles and price ranges. You should avoid
buying them online unless you’ve owned them before; instead head to a
uniform store and try them on. Walk around in them for 20 minutes or so and
see how they feel on your feet. If you aren’t keen on the idea of wearing shoes
in the house, get a pair of easy to slip on clogs and store them near or in the
kitchen so that you can always put them on when you’re ready to cook. Ask
about the stores return policy; sometimes a shoe that seems comfortable at
the beginning can end up hurting your back and legs after spending hours in
them.

Fire Resistant Clothing

One of the most important qualities of a professional chef’s uniform is that the
materials are made of clothing resistant to flame. The reason for this is
obvious; if you’re busy in the kitchen, it can be very easy to accidentally let
your sleeve get too close to the flame.

Wearing clothing that is fire resistant can help prevent this. Obviously if you’re
heating up leftovers in the microwave, you probably don’t need to don a
special outfit, but if you’re going to spend hours preparing a special meal with
several burners, making sure your clothes can take the heat could be
important. This is especially true if you have kitchen help; it can be easy for
someone to bump into you.

You can buy fire resistant clothing and chef’s jackets at uniform stores or from
a specialty retailer.

Long Sleeves

It may seem silly to wear long sleeves in a hot kitchen, but professionals know
that to do otherwise increases your chances of getting burned, either by fire or
hot liquids. A chef’s jacket is a great way to solve this problem; you can simply
hang it on a hook in your kitchen and put it on whenever you’re ready to start
cooking.

While long sleeves are important, it’s also important to make sure that your
sleeves are not so loose fitting that they hang by the flame when you’re at the
stove. If you go with a chef’s jacket, make sure to try it on first so that the
sleeves aren’t too long. Not only is this distracting, but it’s also an easy way to
catch your sleeve on fire.

Hair Restraints

There’s no health code that says you have to wear a hat or head cover, but it
still makes perfect sense to do so.
Wearing a hat serves several purposes. First, it keeps hair out of your food.
Even though you won’t be faced with angry diners if there’s a hair in their
soup, do you really want to feed that to your spouse or children? Second, long
hair can very easily get caught in equipment or catch fire, and it doesn’t have
to be a big piece of hair; a single strand can cause havoc.

You have a lot of choices when it comes to covering your head, and with the
amount of cool urban chef wear these days, you should be able to find
something that doesn’t make you feel like you’re working in a stuffy
restaurant. Remember, you’re only cooking in your home kitchen, so if it keeps
the hair out of your eyes and is comfortable, it should work just fine.

Kitchen Towel

While not technically part of a chef’s uniform, a kitchen towel is an important

accessory to have on hand in the kitchen. It can mop up spills quickly, keep a
cutting board stable on the counter, or remove that hot pan from the oven
before you can get to your oven mitt.

Buy towels that are heavy duty and absorbent, and buy a few so that you
always have a clean one on hand. Use it to mop up spills, but make sure you
don’t use a wet towel to remove a hot pan from the oven.

If you have an apron, a towel is the first thing you should put in one of the
pockets.

Whether or not you need one or all of these items in your kitchen is dependent
on your skill level and the amount of time you spend in the kitchen. If you
spend long hours over a hot flame and are on your feet the whole time, you
may be surprised at how useful these items really are. A good idea is to set
aside a small space in your pantry or near your kitchen where you keep these
items. That way they’re there if you’ve got a cooking marathon coming up, but
you can overlook them if you’re just making a quick morning breakfast before
heading to work.

Reference: https://blog.aprons.com/apron/6-parts-professional-chefs-uniform-
home-kitchen/

Part B: Project

1. Business details: Complete this section by making up a name for your restaurant and
all the other details in this section eg. Address phone number etc. Example from
template below:
Business details

Business name: Jenny’s dumpling house Address: 59

Rickard Road Bansktown, NSW 2200 Phone

number/s: 041158411

Type of business: Restaurant Number of

staff working with food: 6

2. Introduction: In this section complete a summary of your expectations of what staff must
follow and strive for in relation to food safety and quality. 1 or 2 paragraphs will be
sufficient

Under Standard 3.2.2 Food Safety Practices and General Requirements, the owners of food businesses are
responsible for making sure that people who handle food or food contact surfaces in their business, and the
people who supervise this work, have the skills and knowledge they need to handle food safely.

The only exception to this requirement is for charitable or community fundraising events, which sell food that
is not potentially hazardous or that will be properly cooked and then eaten straightaway.

The skills and knowledge requirement was included in the standard to ensure that staff handle food correctly
and that it remains safe to eat.

1. Identify hazards and prepare standard operating procedures: Identify all possible
hazards at each critical control point and prepare all of the mandatory food safety
standard operating procedures each staff member must follow at each critical control
point. In the assignment template provided by the trainer we have prepared an example
on the next page of the following critical control point: Receiving food, this provides all
information about the hazards and standard operating procedures for receiving food.
 You must date version control this document in the footer so as to be able to update the
version control after the first drafts review when amendments and improvements are
made.

Process Step Hazards Preventive Measure

Storage of food Grow of pathogens
Microbial contamination
from raw foods, food
handlers
Unsuitable or unclean
storage areas
Thawing Growth of pathogens
Microbial contamination
from raw foods, food
handlers, utensils and
equipment
Preparation of food Growth and survival of
pathogens
Microbial contamination
from raw foods, food
handlers, utensils and
equipment
Cooking food Insufficient cooking will
allow growth and survival
of pathogens and/or spores
Cooling food Multiplication of surviving
pathogens and/or spores
Reheating food Multiplication of surviving
pathogens and/or spores
Production of toxins
Serving of food Growth and survival of
pathogens
Microbial contamination
from raw foods, food
handlers, utensils and
equipment
Follow storage policies
Follow cleaning and
sanitation procedures
Adhere to standard
maintenance procedures
and plans
Thaw completely in
refrigerator on trays, on
low shelves and individually
wrapped
Follow cleaning and
sanitation procedures
Follow hygiene and
safety procedures
Follow workflow
procedures to
enterprise
standards
Follow workflow
procedures to
enterprise standards
Follow hygiene and safety
procedures
Follow standard
procedures for cooling
Follow hygiene and safety
procedures
Follow standard
procedures for reheating
Follow hygiene and safety
procedures
Follow standard
procedures for holding and
service Follow hygiene and
safety procedures

4. After the draft is submitted you will conduct a meeting with the general manager (the
trainer will be acting as the general manager during the meeting). In the meeting you will
both review the food safety program and come up with suggested improvements and/or
identify procedures or hazards that are missing in the food safety program. After the
meeting you must update the food safety program with the improvements identified in the
 meeting, update the dated version control in the footer and submit the final copy to the
trainer for submission. List the improvements identified in the meeting below:

A Restaurant’s Food Safety Program

To deliver an effective Food Safety Program in a restaurant, you will need to design your Food Safety
Program to anticipate the unique challenges faced by restaurants. These include:

Building strong relationships with food suppliers

Capitalising on partnerships with cleaning suppliers

Ensuring food product traceability

Optimising a restaurant-style kitchen

Ensuring personal hygiene in employees

Training wait staff incorrect food safety

Building Strong Relationships with Suppliers

Food Suppliers

In the restaurant industry, establishing a strong working relationship with your supplier is imperative. As the
Food Safety Supervisor, your job is to improve food safety and reduce long-term costs from mishandling a
supplier relationship by analysing your business’ food sourcing practices and developing quality assurance
guidelines. Your relationship with your supplier should be carefully built and maintained to guarantee
longevity.

Here are a few guidelines to help you develop your business’ supplier policy. Select a

food supplier that has undergone an audit and has a strong reputation

Shop around before selecting a food supplier, and once you find a strong, deserving candidate, stick with them.
Building a sustainable restaurant-supplier relationship involves mutual trust and loyalty.

Opt for a supplier that consistently delivers high quality

Use your quality assurance guidelines each time a delivery is made to ensure that the produce meets stringent
safety standards.

Strive to build a long-term relationship

Make the extra effort to get to know, network and build rapport with your supplier. Communication is key
here. Mix email communication with regular face-to-face contact and phone calls, as well as visits to their
offices. Always remember that suppliers can be advocates for your business; their industry contacts might
even become useful to you in the future.

Always pay your supplier on time

Suppliers should always feel comfortable that your restaurant won’t renege on an agreement. If something
unexpected happens, call your suppliers and talk to them. It’s much better to reach out to your supplier before
they start calling you to follow up on overdue bills.
Communicate your needs on an ongoing basis
Give your suppliers adequate lead time and communicate your needs clearly on an ongoing basis. Crises are
sometimes unavoidable, but if you’re that annoying client who always calls suppliers with a last minute
request, it can lead to supplier-purchaser relationship breakdown.

Share information
Let your suppliers know about any special promotions you’re thinking of cooking up, so that they are better
prepared to fulfil your order if it is larger than normal. This also offers your supplier the chance to market
useful services to you if they spot an additional service they can provide.

Cleaning Product Suppliers

Forming a partnership with a cleaning supplier can help improve your business’ food safety standards and
construct a robust Food Safety Program.

Use their expertise to your advantage

With help from your supplier, you can negotiate special deals to take advantage of personalised cleaning
solutions, tailored to your restaurant. This will allow you to home in on cost-effectiveness using economies of
scale, and the increase the quality of your cleaning efforts.

Build a thorough cleaning schedule

Make a list of every area of your restaurant kitchen. When evaluating your restaurant’s cleaning needs,
consider everything from the exterior of your restaurant, kitchen equipment and prep areas to stoves,
refrigerators, floors and drains. It’s also important to keep the hotspot areas that customers frequent, such
as bathrooms, in top shape without dirt or unpleasant, lingering odours. Your aim here is to control bacteria,
such as salmonella, E.coli and Listeria, from festering in your restaurant unnoticed.

Traceability
As Food Safety Supervisor, you also have a duty to ensure that your business has an efficient product
traceability system in place, both as a way to increase transparency with customers and to keep up to date
with product recalls that can create upheaval in your business.

Organise Your Kitchen

Build your kitchen around your workflow

Kitchens should be designed to maximise cleanliness, organisation and efficiency.

Organise your kitchen space to save time on daily tasks by adopting the Golden Triangle Principle

Assign space to each kitchen utensil (for example, place measuring cups next to mixing bowls, the grater next
to the vegetable peeler, for optimal retrieval)

Invest in time-saving kitchen utensils (ensure that you only purchase utensils that you will use regularly and
aid efficiency)

Consider hazard control when designing your kitchen, including limiting floor obstructions

Waste
Find the quickest way to trash the food waste

Use a 5L plastic bowl to collect food waste and, once the bowl is filled, empty it into the large garbage bin

Build a hole in the kitchen counter and install a garbage bin underneath

Create a FIFO (First In, First Out) food rotation system to ensure your food is always fresh

Cleaning
Clean and sanitise kitchen utensils as you go, after you complete a task

Before cleaning floors, make sure floor drains are unobstructed and functioning properly

Foodservice floors should be sealed with a low- or anti-slip coating to ensure sanitation and reduce the
possibility of a slip-and-fall accident

All floor care work should be performed before cleaning food handling/processing equipment to help prevent
floor soils and debris from becoming airborne and landing on workstations or equipment

Mops and buckets should be changed and cleaned daily, as soiled mops and buckets can spread contaminants
across the floor

A 175-rpm buffer should be used at least once per week, or daily if necessary, to loosen soils, grease and oil
that may build up on floors

Mops, buckets, squeegees, chemicals, and all floor care equipment should be stored off the ground on
shelves or racks to keep the equipment clean and deter pests

Worker Hygiene
The personal hygiene of workers should be incorporated into the Food Safety Program and reviewed
frequently, as this can have a huge impact on food safety. To start with, workers:

Should be trained on when and how to wash their hands properly

Must understand the importance of coming to work in good health to help stop the spread of germs

If appropriate, should relinquish their uniforms to the Food Safety Supervisor to be properly washed at the
end of each shift

Food Safety Supervisors should prominently display food safety posters and charts in the workplace to
encourage workers to adopt hygienic work practices.

Training Wait Staff In Food Safety

Food safety training is sometimes abysmally absent in wait staff, simply because restaurant owners forget to
think about how food safety permeates the whole picture. From the owner and the kitchen staff to waitstaff,
there is no one in your business who should underestimate the importance of food hygiene.
The truth is, your wait staff are your front-line ambassadors, and if they commit crimes against food safety,
they do it in full view of your customers. To observe higher standards of food safety and presentation, train
your wait staff to:

Replace and clean water jugs more than once throughout the session Dress

appropriately, pinning hair back if it is long

Ask customers about their allergy risks and suggest alternative options if necessary Handle

chilled glasses with care; glass is more fragile when cold

Carry only the weight that feels safe and comfortable

Regularly wash their hands for 20 seconds, following hand-washing guidelines Wash

their hands after touching their hair or face, or sneezing