Apply & Monitor Food Safety Requirements

Assessment

You are assessed using three methods:

• Multiple choice questions;
• Written questions; and
• Supervisor Report

To be deemed competent in this subject, you are required to answer ALL questions in ALL sections correctly.

Multiple Choice Questions

There are a number of sections in this course. At the end of each section is an assessment. You are required to study each section in sequence and answer every question correctly to move onto the next section.

Written short answer questions

Look at the photograph and identify the food hazard or incorrect procedure. Type your answer in the box.

Supervisor Report

After completing the online assessment, you are required to complete and return the Supervisor Report. The report is part of the overall assessment. The report is located in the final assessment of the course.

What is this report for?

As part of the assessment for this unit, you are required to provide evidence from an employer or supervisor. This evidence is used to validate your skills and knowledge.

What do I have to do?

To be deemed competent, you must meet the following conditions:

• Work a minimum of THREE (3) separate shifts, minimum of 3 hours per shift, shift dates after you start this online course.;
• Be observed by a supervisor qualified to complete this report (see below); and
• Complete all the tasks listed in this report

The tasks require you to demonstrate that you can work following the organisation’s food safety procedures, and legislation and includes:

• Use 2 monitoring methods for implementing the food safety program;
• Identify 2 unsafe food items
• Implement corrective action and report to supervisor
• Identified 2 potential or actual food safety hazards through applying and monitoring procedures; investigate processes and recommend corrective action

Where can I work?

You must work in a real food production workplace. It can be a kitchen in an aged care facility, hospital, community food service or childcare centre. The workplace must have:

• A commercial food preparation area;
• Large and small equipment
• Real workplace documentation that complies with the requirements of Safety Standard 3.2.2 Food Safety Practices and General Requirements as per Food Standards Australia New Zealand.

If you are not currently working within the industry, you may be able to volunteer at another workplace to complete your assessment tasks.

Who can sign this report?

The most appropriate person to complete this supervisor report is your workplace supervisor or someone with whom you currently work. If a supervisor is not available, any person with at least one of the following qualifications is suitable:

• A manager of a food business; OR ;
• A person with at least 2 years of commercial food preparation experience; OR
• A Food Safety Supervisor or Head Chef; OR
• A person with any of the following food safety qualifications:
• Participate in safe food handling practices (SITXFSA201 or SITXFSA002)
• Apply retail food safety practices (SIRRFSA001A)
• Or equivalent.

Verification of this report

The supervisor completing this report may be contacted by our assessment team to verify the authenticity of the report, and to confirm their food production experience. Please ensure that the supervisor’s correct contact details are provided. Failure to provide the supervisors correct contact details may result in a delay of your certificate being issued.