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

Assignment Task:

PART A

This assessment activity requires the candidate to complete a hazard analysis on the preparation of roasted duck using the template provided on the following pages. 

The analysis must include:  

TASK 1
1. Identification of hazards and methods to control these
2. Identification of Critical Control Points
3. Setting critical limits to each Critical Control Point
4. Implementation of monitoring procedures and frequency required
5. The corrective action at each step as required to maintain food safety
6. The type and format of documentation for each step of your hazard analysis.

TASK 2
1. Design a basic production flow chart for a roasted duck, given that you roasted these during preparation time in the morning and will use them by re-thermalisation during dinner service on that day.

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