Assessment for food safety program………………….. 1 answer below »

Develop and implement a food safet y program Assessment 2 : Project/Practical Assessment This information is to be handed to each student to outline the assessment requirements You are to develop a food safety program to control hazards. Ideally, this task should be performed in conjunction with Task 1 using the same food preparation environment and utilising the information gained from their audit to ascertain an appropriate food safety program. This project is to be undertaken over a period of no less than 4 weeks to allow students to demonstrate appropriate program implementation skills. You are to prepare a comprehensive food safety plan for the workplace, ensuring: • • It must meet the needs / characteristics of the business as identified in Task 1 • The plan must comply with regulatory requirements and standards • The plan must also include methods of food hazards control for each control point You include a monitoring system — includin implementing correctiv g a schedule of regular review, and develop procedures for e action • The final report must be a clearly articulated written document in a format appropriate to the workplace and meeting industry standards to provide to regulat• Once the report is cam ory authorities pleted, students are to implement the program as detailed below
Details: • Students should utilise the comprehensive report written for Task Ito determine the requirements for the food safety plan. If this task is undertaken in a different workplace — this information must be ascertained before attempting to implement a food safety program • Students must consult with appropriate colleagues, business owners, staff and any other stakeholders (real or simulated) with designing the program • Students are to draw a food production flowchart as part of their document, and clearly indicate the critical control points • For each control point, students are to establish methods of food hazard control and write appropriate procedures / polices to ensure these are met, and include action to be taken when hazards are found to be uncontrolled • Students must ensure procedures are also in place for the systematic monitoring of controls and establish a recording system to document the monitoring • Training needs of staff must also be considered and included in the program
Implementing the program • Student must ensure the program specifics, including procedures, policies and product specifications are clearly communicated with colleagues and appropriate manuals / signage is provided • Students are to organise training and mentoring of staff to ensure a thorough knowledge of the requirements of the food safety program • Students must ensure the program must be carefully monitored to ensure that all procedures and policies are being followed by staff / colleagues. • Any incidents or situations where hazards are not under control must be managed and corrective action be implemented. Students must also ensure amendments are made where necessary to incorporate any practices that lead to food safety being compromised • Ensure all records / documents are appropriately managed at all times
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