Oversee the Day-to-Day Implementation of Food Safety in the Workplace

Assessment

You are assessed using three methods:

• Multiple-choice questions;
• Written answers to food safety problems; 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.

Project

Review the results of an internal food safety audit, and complete non-conformance action plan. To assist you there is one example of a non-conformance already on the plan.

You are required to identify two (2) further non-conformances from the audit, and describe how you will:

• investigate the breaches
• revise or develop policies/procedures to prevent further breaches
• communicate the changes, and to who

Manage a Food Safety Meeting

You are required to run a staff food safety meeting within your workplace and submit the minutes of the meeting. You may use the template provided or your own workplace minutes. If possible this should be conducted as a real workplace food safety meeting that you have run and managed.

Requirements for the meeting:

• Minimum three (3) people including yourself
• You must address a minimum of three (3) food safety topics. See below for suggested topics.
• You must minute the meeting & submit the minutes

Suggested topics to be covered in your meeting:

• Communicating changes to the food safety program (e.g. new documentation)
• Complaints or identified non-conformances & how they’re being investigated or addressed
• Updates on any ongoing or previous investigations
• Review of policies or procedures (e.g. the cleaning schedule)
• Schedule or run a brief training session on a specific food safety topic
• Communication of any changes to Food Safety legislation
• Communication of any changes to organisational menus, allergen management or suppliers

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:

• Supervise workplace food safety program implementation to legal requirements;
• Supervise at least 2 kitchen staff over each of the 3 shifts
• Identify and revise at least 2 policies or procedures that may result in a food safety breach
• Communicate changes to kitchen and service staff
• Investigate at least 2 breaches or complaints and implement corrective action and controls

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.