SITXFSA004 : Develop and Implement a Food Safety Program - Health Assignment Help

Assignment Task :

PART A

You are required to review any existing food safety plan as may exist in your workplace or organisation. A review needs to reflect the requirements for a Food safety plan as outlined in the attached document “guide to develop food safety program”. 

Where no organisational information for a food safety plan exists, you are required to develop this by using the provided template and the associated guide, following each section in detail and reflecting your organisation. You are required to list all food products as relevant, including descriptions for each dish or product, a process flow chart for each and conduct a hazard analysis reflecting the flowchart processes identified.

Where additional space is required you may attach copied template pages or your own documents and clearly reference these to the sections (for example Attachment 1 – 2.6 Hazard Audit Table).

Where no organisational documentation exists for procedures, you are required to provide these in form of statements which clearly describe what the processes and procedures are, for example maintenance, suppliers etc. and link these to the relevant forms provided in the appendices or the Futura forms and templates located in the support folder “Food safety docs”

Additional instructions to support your food safety plan are provided below as relevant to provide detailed information

SECTION 1
Open the food_safety_program_template and the guide_to_develop_food_safety_program for reference, and write the introduction outlining the vision of the organisation, including commitment to provide safe food for customers and processes and procedures in place to ensure this achieved. 
This should be followed by information which outlines the following aspects in sufficient detail:
Nature of business
Scope of products
Major customers
Commitment to quality statement
Organisational chart showing positions within the organisation responsible for food safety

SECTION 2
2.3 Write the product description for each menu item including the ingredients and information required in the table. Ensure you include the consumer as this will assist down the track to determine risk factors like allergens, based on the ingredient information. Where a dish consists of multiple, different components, these must be addressed separately.
2.4 Use the template “SITXFSA004_Performance (Product Flow Chart)” and determine the steps from receiving to storage that apply for each product/ dish you have established in 2.3.
2.5 Using the CCP tree in the guide, conduct a Hazard analysis for each product listed in the flowcharts you have created. Analyse each step of the CCP tree reflected in Questions 1-5 as relevant. This is an extensive process and must be followed thoroughly to ensure all hazards are identified.
2.6 Next step is to identify the control measures required for each critical control point you have identified. What will need to be done? How? Who?
Follow the remaining criteria for 2.6.1 to 2.6.5 based on the instructions in the template and link procedures and processes to HACCP forms as relevant.

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