SITXFSA008 Develop and implement a food safety program:
Assessment Delivery
Practical Assessment
| The Practical Assessment is a set of tasks that must be demonstrated in an operational business environment. This can be an industry workplace or a simulated industry environment setup for the purposes of assessment. To be assessed for this unit of competency, you must demonstrate your skills and knowledge 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 Practical Assessments in this workbook include: Workplace Assessment A series of tasks assessing the candidate’s practical knowledge and skills relevant to the unit of competency. This includes the candidate completing workplace documents or similar as evidence of competent performance. Workplace Practical Observation A set of assessment tasks where the candidate must demonstrate practical skills relevant to the unit of competency. These skills are to be demonstrated while being observed by the assessor. IMPORTANT! All signatures/initials in your submissions, including yours, must be handwritten and dated. Submissions with signatures/initials must be scanned.The supervisor/observer who completes and signs your evidence submissions must provide their real name, contact number, and email address for your assessor’s reference.Should you encounter issue or concerns regarding your assessment, contact your assessor. |
Your State/Territory
| Some tasks in this Practical Assessment require you to refer to food safety legislation and regulations applicable to the state/territory where the workplace food safety program you will develop and implement for this practical assessment is based or located in. For your assessor’s reference, indicate below which state/territory your workplace/organisation is based or located in by ticking the box that corresponds to your answer. When completing these tasks, refer to the food safety legislation and regulations applicable to the state/territory you ticked below. | |||
| The state/territory where your workplace/organisation is based or located in. | |||
| ☐ | Australian Capital Territory | ☐ | South Australia |
| ☐ | New South Wales | ☐ | Tasmania |
| ☐ | Northern Territory | ☐ | Victoria |
| ☐ | Queensland | ☐ | Western Australia |
Workplace Assessment
Assessment Overview
| This workplace assessment requires you to develop and implement a food safety program in your organisation. This assessment is divided into ten tasks: Task 1: Evaluate Organisational Characteristics Relevant to Food ProductionTask 2: Evaluate the Organisation’s Existing Food Handling Practices Task 3: Develop Food Safety ProgramTask 4: Organise Training and Mentoring Session for Staff Task 5: Communicate Food Safety Program to Staff Task 6: Monitor Implementation of Food Safety Program in the WorkplaceTask 7: Update Food safety Practices in the Workplace Task 8: Participate in Food Safety Audit in the WorkplaceTask 9: Review and Update Organisation’s Food Safety ProgramTask 10: Implement Changes in the Food Safety Program You are required to complete the assessment tasks in an operational food preparation organisation for which a food safety plan is developed and implemented Each task comes with a set of instructions. You are to follow these instructions to complete the assessment. Each task will require you to either: Submit completed workplace templates and/or any required documentation; orDemonstrate task requirements while being observed by the assessor. Some tasks may include both requirements. These will serve as evidence of your task completion. Before starting this assessment, your assessor will discuss with you these instructions, resources, and guidance for satisfactorily completing the tasks. |
| You are required to: Complete the tasks within the time allowed, as scheduled in-class roll.Evaluate organisational characteristics and food handling practices Develop a food safety program for your organisationOrganise at least one of each in the workplace as part of the food safety program:Training sessionMentoring sessionCommunicate the developed food safety program to staff in the workplaceMonitor the implementation of the food safety program in at least two separate occasions. Participate in at least two food safety audits Review and update the organisation’s food safety program based on the results of the food safety auditImplement the changes made in the food safety program in the workplace Resources Required for Assessment Resources you need to access to complete the workplace assessment are outlined in the Resources Required for Assessment section of this workbook, and in the corresponding Assessor’s Checklist and/or Observation Form of each task. Discuss each requirement with your assessor before commencing with each task. They will organise the resources required for this assessment. IMPORTANT: Additional workplace resources may be required upon the contextualisation of this assessment. Forms and Templates Generic forms and templates to be used for the assessments are specified for each task, unless otherwise stated. These can be accessed from the following link: SITXFSA008 Forms and Templates If you are currently in a workplace, use similar workplace templates and forms used by your organisation to complete each assessment task. Discuss with your supervisor and your assessor first to ensure that the forms/templates you will use cover all criteria required by each assessment task. Review these forms and templates with your assessor before starting the task. |
Task 1: Evaluate Organisational Characteristics Relevant to Food Production
| ASSESSMENT INSTRUCTIONS |
| This task requires you to evaluate your organisation’s profile relevant to food production. STEPS TO TAKE Access and review documents with the following information relevant to the organisation: Nature of the organisation e.g. dairy business, seafood preparation, etc Scope of food items sold, e.g. butterCustomers catered for by the organisationWork personnel preparing the food itemsFacilities in the workplace relevant to food production and storageFood production processes in the workplaceIdentify organisational characteristics relevant to food production, including: At least two customers This refers to a person or organisation whom the organisation sells their products to. Examples include retail customers, caterers, event coordinators and hotels. At least two equipment used in food productionAt least two facilities used in food productionAt least two food products your organisation prepares and sells At least two service requirements This refers to the conditions needed for service of food to clients. Examples include specific packaging used for food products, temperature upon service etc. Size of organisationNature of organisation Use your organisation’s document for evaluating organisational characteristics or you may complete the Organisation Profile section in the Food Safety Program Draft template provided at The Continent Hotel site. |
| Identify at least two food product suppliers of your organisation, including the following information for each supplier: Food product supplier nameType of businessFood product supplier’s contact information Food product supplier addressAt least two food products they supply Quality specifications of the food items they supply These refer to processes that the product had undergone to ensure peak quality before the product is sold to clients of the supplier. Use your organisation’s document for evaluating organisational characteristics or you may complete the Food Product Supplier Information section in the Food Safety Program Draft template provided at The Continent Hotel site. YOU WILL BE ASSESSED ON YOUR Practical knowledge of organisation’s food safety programPractical skills relevant to evaluating organisational characteristics relevant to food safety ASSESSOR’S CHECKLIST Before starting this task, review the Workplace Assessment Task 1 – Assessor’s Checklist provided along with this workbook. This form lists the criteria your submission must address to complete this task satisfactorily. YOUR ASSESSOR WILL Organise workplace resources required for you to complete this assessment.Advise you on the time and location of the assessment.Discuss with you the requirements listed in the Assessor’s Checklist prior to the assessment.Address your queries and concerns regarding this task. EVIDENCE TO BE SUBMITTED After completing this task, submit the partially completed Food Safety Program draft to your assessor. |
Task 2: Evaluate the Organisation’s Existing Food Handling Practices
| ASSESSMENT INSTRUCTIONS |
| This task requires you to evaluate your workplace’s existing food handling practices STEPS TO TAKE Access and review the following documents relevant to your workplace’s existing food safety program:Monitoring practices relevant to food hazards and control methodsRecord-keeping practices relevant to food hazards and control methodsProcess flow chart for food safety operations and processes in the organisationProduct specifications of the organisation’s food productsConduct a food hazard analysis of the following: At least two food handling operations and processes These refer to actions concerned with preparation of food products the organisation will sell to clients. Examples include cleaning and cooking the ingredients. At least two food hazards These refer to things that can cause food to be unsafe for eating. These can be biological, physical, or chemical hazards. At least one critical control point for each process or operation This refers to a specific stage in food handling where safety controls must be applied to eliminate or reduce food hazards or contaminants. At least one control method for each critical control point identified This refers to a specific action that eliminate or reduce the risk of the food hazard or contaminants. At least one corrective action for each hazard This refers to a procedure taken when the control method fails to eliminate or reduce the food hazard during the food handling operation or process. Use your organisation’s document for evaluating organisational characteristics or you may complete the Food Hazard Analysis section in the Food Safety Program Draft template provided at The Continent Hotel site. |
| Identify and evaluate the product specifications of at least two food products identified in Workplace Assessment Task 1. Specifications can include: Product description This refers to the texture, colour, odour and size of the product as sold to the clients. Ingredients used for the food productPreparation methodTemperature for storage Type of food product Specific kind of food product sold e.g. cooked, frozen, raw etc. Packaging Use your organisation’s document for evaluating existing policies and procedures or you may use the Evaluation Sheet template provided at The Continent Hotel site. Use your organisation’s document for evaluating product specifications or you may complete the Food Product Specification Evaluation section in the Evaluation Sheet template provided at The Continent Hotel site. Examine at least two of each of the following items relevant to food produces prepared and sold by the organisation. Current policies relevant to food productionMonitoring process for food productionRecord keeping practices relevant to food safety of prepared products Use your organisation’s document for evaluating existing policies and procedures or you may use the Evaluation Sheet template provided at The Continent Hotel site. |
| YOU WILL BE ASSESSED ON YOUR Practical knowledge of organisation’s food handling operations and processes. Practical skills relevant to examining organisational requirements relevant to food safety operations and processes. ASSESSOR’S CHECKLIST Before starting this task, review the Workplace Assessment Task 2 – Assessor’s Checklist provided along with this workbook. This form lists the criteria your submission must address to complete this task satisfactorily. YOUR ASSESSOR WILL Organise workplace resources required for you to complete this assessment.Advise you on the time and location of the assessment.Discuss with you the requirements listed in the Assessor’s Checklist prior to the assessment.Address your queries and concerns regarding this task. EVIDENCE TO BE SUBMITTED After completing this task, submit the following to your assessor: Partially completed Food Safety Program templateCompleted Evaluation Sheet template |
Task 3: Develop Food Safety Program
| ASSESSMENT INSTRUCTIONS |
| This task requires you to develop a food safety program for your organisation STEPS TO TAKE Access and review the following documents relevant to developing food safety program:Food safety program template of your state or territoryAustralia New Zealand Food Standards Code. Meet with at least two relevant stakeholders to consult with for the development of food safety program. Relevant stakeholders refer to staff who are involved in the food handling operations and processes in the organisation. Consult with the identified stakeholders to establish relevant information about the food safety plan of the organisation. The following information must be established in the consultation: Characteristics of the organisation identified in Workplace Assessment Task 1 Policies and procedures relevant to food handling operations and process identified in Workplace Assessment Task 2 Product specifications for at least two food products identified in Workplace Assessment Task 1 Food handling operations and processes identified in Workplace Assessment Task 1 Monitoring procedures identified in Workplace Assessment Task 2 Record keeping procedures identified in Workplace Assessment Task 2 Training programs relevant to food safety in the workplace Schedule for regular review of the food safety program Use your organisation’s template for recording consultation details, or you may use the Consultation Log template provided at The Continent Hotel site. |
| Complete the remaining sections of the food safety program draft based on the consultation with the relevant stakeholders, including:Food product specificationsTraining program for staff involved in food productionSchedule for regular review of the food safety program Use your organisation’s document for evaluating organisational characteristics or you may complete the Food Product Specifications, Training Program and Review Schedule of Food Safety Program sections in the Food Safety Program Draft template provided at The Continent Hotel site. Complete a food safety program template provided by your state or territory based on the food safety program draft you developed. Use the information from the consultation and food safety program draft you developed. Identify the regulatory authority to submit the food safety program to. Submit the food safety program document to the identified regulatory authority. YOU WILL BE ASSESSED ON YOUR Practical knowledge of food safety program Practical skills relevant to:Communicating with relevant stakeholders to develop a food safety program Developing a food safety program |
| ASSESSOR’S CHECKLIST Before starting this task, review the Workplace Assessment Task 3 – Assessor’s Checklist provided along with this workbook. This form lists the criteria your submission must address to complete this task satisfactorily. YOUR ASSESSOR WILL Organise workplace resources required for you to complete this assessment.Advise you on the time and location of the assessment. Discuss with you the requirements listed in the Assessor’s Checklist prior to the assessment.Address your queries and concerns regarding this task. EVIDENCE TO BE SUBMITTED After completing this task, submit the following to your assessor: Evidence of consultation with at least two relevant stakeholders Evidence must be at least one of the following: Email correspondenceConsultation logVideo recording of the meeting conducted by the candidateComplete Food Safety Program draft Completed Food Safety Program template from your state or territory Evidence of submitting the food safety program Evidence must be at least one of the following: Email correspondenceSigned document from the food safety regulatory authorities confirming receipt of the food safety program |
Task 4: Organise Training and Mentoring Sessions for Staff
| ASSESSMENT INSTRUCTIONS |
| This task requires you to organise a training and mentoring session in the workplace. STEPS TO TAKE Access and review the training program section of the developed food safety program in Workplace Assessment Task 3. Organise the following based on the training program developed in the Food Safety Program in Workplace Assessment Task 3: One training program One mentoring program For each training session organised, you must identify the following: At least two participants At least one training to be taken by each participant Training outlinefor the identified training needTraining goal for each participantTraining outcomeexpected from the training Assigned trainer/s for the training For each mentoring session organised, you must identify the following: At least two participantsAt least one mentoring topic for each participantMentoring goalfor each participantAssigned mentor to teach the participantsStart date of the mentoring sessionCompletion date of the mentoring session Use your organisation’s template for planning training sessions or use the Training and Mentoring Plan template provided at The Continent Hotel site. |
| YOU WILL BE ASSESSED ON YOUR Practical knowledge of training and mentoring about food safety.Practical skills relevant to developing a training and mentoring plan for food safety. ASSESSOR’S CHECKLIST Before starting this task, review the Workplace Assessment Task 4 – Assessor’s Checklist provided along with this workbook. This form lists the criteria your submission must address to complete this task satisfactorily. YOUR ASSESSOR WILL Organise workplace resources required for you to complete this assessment.Advise you on the time and location of the assessment.Discuss with you the requirements listed in the Assessor’s Checklist prior to the assessment.Address your queries and concerns regarding this task. EVIDENCE TO BE SUBMITTED After completing this task, submit the completed Training and Mentoring Plan template to your assessor. |
Task 5: Communicate Food Safety Program to Staff
| ASSESSMENT INSTRUCTIONS |
| While being observed by the assessor, communicate the contents of the food safety program to at least two relevantpersonnel in the workplace. STEPS TO TAKE Access and review the developed food safety program in Workplace Assessment Task 3. Meet with at least two relevantpersonnel to discuss about food safety in the workplace. During the discussion, communicate the following information: Food products prepared in the workplaceProcesses in preparing food productsSpecifications of each food productContents of the hazard analysis planPolicies and procedures relevant to food preparationTraining programsAppropriate signage related to food safety in the workplaceAppropriate location for each signage in the workplaceWays to access food safety programIdentify at least two appropriate food safety signages to be placed in the workplace. Food signages must be relevant to the food handling practices of the organisation and its food safety program. Identify appropriate locations in the workplace for placing each food signage identified. |
| YOU WILL BE ASSESSED ON YOUR Practical knowledge of the food safety programPractical skills in communicating the contents of the food safety program with relevant personnel in the workplace. OBSERVATION FORM Before starting this task, review the Workplace Assessment Task 5 – Observation Form provided along with this workbook. This form lists all the practical skills you need to demonstrate while completing this task. YOUR ASSESSOR WILL Organise workplace resources required for you to complete this assessment.Advise you on the time and location of the assessment.Discuss with you the practical skills listed in the Observation Form prior to the assessment.Address your queries and concerns regarding this task. |
Task 6: Monitor Implementation of Food Safety Program in the Workplace
| ASSESSMENT INSTRUCTIONS |
| While being observed by the assessor, do the following tasks: Monitor the implementation of the food safety program in your organisation on at least two separate occasions. Manage response to at least two food safety incidents in your organisation STEPS TO TAKE Monitor Implementation of Food Safety Program Access and review the organisation’s food safety program developed in Workplace Assessment Task 3Monitor implementation of food safety program in food operations in the workplace on at least two occasions. In doing this, you must record the following information relevant to implementation of the food safety program At least two policies relevant to food production implementedAt least one set of procedures relevant to each identified policyAt least two of food handling operation and processes conducted in the organisation Use your organisation’s template for monitoring implementation of food safety program or use the Food Safety Monitoring Plan template provided at The Continent Hotel site. Complete at least one copy of the food safety monitoring plan for each occasion of monitoring in your organisation. |
| Respond to Food Safety Incidents in the WorkplaceCoordinate response to at least two incidents that involve uncontrolled food hazards in the workplace. In doing this, you must assign at least one staff to address each incident Assigned staff must have the work role relevant to the uncontrolled food hazard incident. Collect the incident report from the staff assigned to the food safety incident YOU WILL BE ASSESSED ON YOUR Practical knowledge of the organisation’s food safety programPractical skills relevant to monitoring implementation of food safety program in the workplace. ASSESSOR’S CHECKLIST Before starting this task, review the Workplace Assessment Task 6 – Assessor’s Checklist provided along with this workbook. This form lists the criteria your submission must address to complete this task satisfactorily. YOUR ASSESSOR WILL Organise workplace resources required for you to complete this assessment.Advise you on the time and location of the assessment.Discuss with you the requirements listed in the Assessor’s Checklist prior to the assessment.Address your queries and concerns regarding this task. EVIDENCE TO BE SUBMITTED After completing this task, submit the following to your assessor: Completed food safety monitoring plan templateEvidence of coordinating response to food safety incident Evidence can include any of the following: Video recording of the candidate talking with personnel after the incidentIncident report sheet |
Task 7: Update Food Safety Practices in the Workplace
| ASSESSMENT INSTRUCTIONS |
| This task requires you to do the following: Update at least two food safety practices based on food safety incident in Workplace Assessment Task 6Communicate changes to at least two staff in the workplaceImplement changes in the food safety practices in the workplace. STEPS TO TAKE Update Food Safety Monitoring Plan Access and review the following documents relevant to food safety incident in Workplace Assessment Task 6Food safety monitoring planIncident report sheetIdentify at least two food safety practices relevant to food safety incidents in Workplace Assessment Task 6. Update each food safety practice to prevent recurrence of food safety incident.Outline the summary of changes in the Version Control and Document History of the Updated Food Safety Monitoring Plan. Use the Food Safety Monitoring Plan developed in Workplace Assessment Task 6 or similar document from your organisation. |
| Communicate Changes in Food Safety PracticesMeet with at least two relevant personnel to discuss changes in food safety practices. Communicate the changes to the personnel. During the meeting, you must discuss the following:Specific changes in the food safety practices following the updatesStaff affected by the changes in the food safety practice Implement Changes in Food Safety Practices Access and review the updated food safety monitoring plan with the updated food safety practices.Implement changes in food safety practices. During monitoring of food safety plan, you must: Identify if the updated food practice was followedAdd a remark regarding implementation of the updated food safety practiceIndicate the date of observation Use the updated food safety monitoring plan from your organisation/workplace or use the Updated Food Safety Monitoring Plan from Part A of this task. YOU WILL BE ASSESSED ON YOUR Practical knowledge of the food safety practices in the workplacePractical skills relevant to making changes and implementing food safety practices in the workplace. |
| ASSESSOR’S CHECKLIST Before starting this task, review the Workplace Assessment Task 7 – Assessor’s Checklist provided along with this workbook. This form lists the criteria your submission must address to complete this task satisfactorily. YOUR ASSESSOR WILL Organise workplace resources required for you to complete this assessment.Advise you on the time and location of the assessment.Discuss with you the requirements listed in the Assessor’s Checklist prior to the assessment.Address your queries and concerns regarding this task. EVIDENCE TO BE SUBMITTED After completing this task, submit the following to your assessor: Updated Food Safety Monitoring PlanEvidence of communicating changes in food safety Evidence must be at least one of the following: Email correspondenceMeeting minutesVideo recording of the meeting conducted by the candidate with the relevant personnel. |
Task 8: Participate in Food Safety Audit in the Workplace
| ASSESSMENT INSTRUCTIONS |
| This task requires you to participate in at least two instances of food safety audit for your organisation. STEPS TO TAKE Access and review the following documents:Organisation’s food safety programYour state and territory’s food safety regulatory documentsOrganisation’s food safety audit standard operating procedures Organisational policies and procedures for storage of food audit documentsMeet with at least two food safety auditors for the food safety program audit. The food safety program must undergo food safety audit that is specific to your state or territory Provide each food safety auditor with the following documents:Latest version of the food safety program they developed in Workplace Assessment Task 3 All relevant documentation to that supports the food safety program, e.g. incident reports, supplier list, list of equipment, etc. Assist each food safety auditor during the audit period. Gather and store records of food safety audit relevant to the food safety program, including: Audit reportAudit tableReviewed food safety program |
| YOU WILL BE ASSESSED ON YOUR Practical knowledge of food safety documents Practical skills relevant to coordinate with food safety auditors during the audit. OBSERVATION FORM Before starting this task, review the Workplace Assessment Task 8 – Observation Form provided along with this workbook. This form lists all the practical skills you need to demonstrate while completing this task. YOUR ASSESSOR WILL Organise workplace resources required for you to complete this assessment.Advise you on the time and location of the assessment.Discuss with you the practical skills listed in the Observation Form prior to the assessment.Address your queries and concerns regarding this task. |
Task 9: Review and Update Organisation’s Food Safety Program
| ASSESSMENT INSTRUCTIONS |
| This task requires you to conduct a review and update your organisation’s food safety program audited in Workplace Assessment Task 8. STEPS TO TAKE Access and review the following documents:Organisation’s current food safety programAudited food safety documents collected from the auditor in Workplace Assessment Task 8 Meet with at least two personnel involved in food handling processes in the workplace. Consult with the personnel about the following information in the audited food safety program: Validate existing food safety controls in the workplace. During validation, you must identify the following: At least two food handling process in the workplaceAt least one food hazard for each process identifiedAt least one critical control point for each processAt least one control method implemented on each critical control pointAt least one corrective action for each critical control pointAuditor’s remarks on food safety controlImpact of the auditor’s remarks Updates to be made based on auditor’s remarks |
| Identify the following items relevant to food production operation and processes: Product specifications for products prepared and sold by the organisation Policies and procedures relevant to food handling processes At least two monitoring systems used to ensure food safety during food handling processes At least two record keeping methods used in logging information relevant to food safety during food processingAt least two additional training needs following the remarks of the auditor during the food safety audit Use your organisation’s template for reviewing food safety program, or you may use the Food Safety Program Review template provided at The Continent Hotel site. Amend the current food safety program. Amendments must be based on:Consultation conducted with at least two personnelOutcome of the food safety audit in Workplace Assessment Task 8 Use your state and territory’s food safety program template for this step. Submit the updated food safety program to your state and territory’s food safety regulatory authority. This must be the same regulatory authority in Workplace Assessment Task 3. YOU WILL BE ASSESSED ON YOUR Practical knowledge of the changes in the food safety program Practical skills relevant to updating the organisation’s food safety program |
| ASSESSOR’S CHECKLIST Before starting this task, review the Workplace Assessment Task 9 – Assessor’s Checklist provided along with this workbook. This form lists the criteria your submission must address to complete this task satisfactorily. YOUR ASSESSOR WILL Organise workplace resources required for you to complete this assessment.Advise you on the time and location of the assessment. Discuss with you the requirements listed in the Assessor’s Checklist prior to the assessment.Address your queries and concerns regarding this task. EVIDENCE TO BE SUBMITTED After completing this task, submit the following to your assessor: Completed food safety program review Updated food safety program Evidence of submitting the food safety plan to regulatory authorities Evidence can include the following: Email correspondenceDocument confirming receipt of the document from the food safety regulatory authorities |
Task 10: Implement Changes in the Food Safety Program
| ASSESSMENT INSTRUCTIONS |
| This task requires you to do the following: Communicate the changes made in the food safety program in your organisation.Monitor inclusion of these changes in your workplace on at least two occasions. STEPS TO TAKE Access and review the updated food safety program from Workplace Assessment Task 9 Communicate the changes to the food safety program with at least two relevant personnel in the workplace, including the following information: At least two updates in the food safety program. The discussion of the update must include the original section of the food safety program and updated section to show comparison. Impact of each update to the following relevant to food handling operations and processes in the organisation:Policies ProceduresPractices Monitor implementation of at least two updates made in the in the food safety program. Update the monitoring plan you developed in Workplace Assessment Task 6. In doing so, you must update the Version Control and Document History of the section to indicate the specific changes you made in this task. Monitoring must be done on at least two separate occasions Make at least two changes in the Training and Mentoring Plan to accommodate additional training and mentoring needs These changes must correspond to the changes made in the Training Plan section of the Food Safety Program updated in Workplace Assessment Task 9 Update the training and mentoring plan you developed in Workplace Assessment Task 4. In doing so, you must update the Version Control and Document History of the section to indicate the specific changes you made in this task. |
| YOU WILL BE ASSESSED ON YOUR Practical knowledge of the following:Changes in the food safety program Additional training needs of staffPractical skills relevant to the following:Monitoring implementation of changes in the food safety programUpdating the training and mentoring plan to accommodate additional training needs of staff OBSERVATION FORM AND ASSESSOR’S CHECKLIST Before starting this task, review the following checklists provided along with this workbook. Workplace Assessment Task 10 – Observation Form This form lists all the practical skills you need to demonstrate while completing this task. Workplace Assessment Task 10 – Assessor’s Checklist This form lists the criteria your submission must address to complete this task satisfactorily. YOUR ASSESSOR WILL Organise workplace resources required for you to complete this assessment.Advise you on the time and location of the assessment.Discuss with you the practical skills listed in the Observation Form prior to the assessment.Discuss with you the requirements listed in the Assessor’s Checklist prior to the assessment.Address your queries and concerns regarding this task. EVIDENCE TO BE SUBMITTED After completing this task, submit the following to your assessor: Updated Food Safety Monitoring Plan Updated Training and Mentoring Plan |
Learner Assessment Pack
Assessment Workbook Checklist
Assessment Workbook Checklist
| Instructions: Your assessor will review your submissions against the checklist below. This section is to be completed by your assessor. |
| The candidate has completed the Knowledge Assessment in this workbook | ü | |||
| Knowledge Assessment Questions | ☐ | |||
| The candidate has completed the Practical Assessments in this workbook and has submitted all the required evidence: | ü | |||
| Workplace Assessment | ||||
| Task 1: Evaluate Organisational Characteristics Relevant to Food Production | ||||
| Partially Completed food safety program draft Organisation Profile sectionFood Product Supplier Information section | ☐ | |||
| Task 2: Evaluate the Organisation’s Existing Food Handling Practices | ||||
| Partially Completed food safety program draft Food Product Specification section | ☐ | |||
| Evaluation Sheet | ☐ | |||
| Task 3: Develop Food Safety Program | ||||
| Completed Food Safety Program Draft | ☐ | |||
| Evidence of consultation with at least two relevant stakeholders Evidence must be at least one of the following: Email correspondenceConsultation logVideo recording of the meeting conducted by the candidate | ☐ | |||
| The candidate has completed the Practical Assessments in this workbook and has submitted all the required evidence: | ü | |||
| Completed Food Safety Program template from their state or territory Specify candidate’s state or territory: | ☐ | |||
| Evidence of submitting the food safety program Evidence must be at least one of the following: Email correspondenceSigned document from the food safety regulatory authorities confirming receipt of the food safety program | ☐ | |||
| Task 4: Training and Mentoring Plan | ||||
| Completed Training and Mentoring Plan | ☐ | |||
| Task 5: Communicate Food Safety Program to Staff | ||||
| Video recording of the presentation Only if direct observation is not possible | ☐ | |||
| Task 6: Monitor Implementation of Food Safety Program in the Workplace | ||||
| Completed Food Safety Monitoring Plan | ☐ | |||
| Evidence of coordinating response to food safety incident Evidence can include any of the following: Video recording of the candidate talking with personnel after the incidentIncident report sheet | ☐ | |||
| The candidate has completed the Practical Assessments in this workbook and has submitted all the required evidence: | ü | |||
| Task 7: Update Food Safety Practices in the Workplace | ||||
| Updated Food Safety Monitoring Plan | ☐ | |||
| Evidence of coordinating response to food safety incident Evidence must be at least one of the following: Email correspondenceMeeting minutesVideo recording of the meeting conducted by the candidate with the relevant personnel. | ☐ | |||
| Task 8: Participate in Food Safety Audit in the Workplace | ||||
| Video recording of the presentation Only if direct observation is not possible | ☐ | |||
| Task 9: Review and Update Organisation’s Food Safety Program | ||||
| Completed Food Safety Program Review | ☐ | |||
| Updated Food Safety Program | ☐ | |||
| Evidence of submitting the food safety plan to regulatory authorities Evidence can include the following: Email correspondenceDocument confirming receipt of the document from the food safety regulatory authorities | ☐ | |||
| Task 10: Implement Changes in the Food Safety Program | ||||
| Updated Food Safety Monitoring Plan | ☐ | |||
| Updated Training and Mentoring Plan | ☐ | |||
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