Answer - SITFSS16 Food Safety Supervisor - Portfolio Activities 2

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SITFSS16 Food Safety Supervisor - Portfolio Activities 2

 

PORTFOLIO ASSESSMENT TASK BRIEF

 
 

SIT40516 Certificate 4 Commercial Cookery
SIT60316 Advanced Diploma of Hospitality Management

 

Course

 
 
 

Subject Title

 

SITFSS16 Food Safety Supervisor

 

Unit(s) of Competency

 

SITXFSA002 Participate in safe food handling practices

 

Title of Assessment Task

 

Portfolio Activities 2

 

Submission Date

 

End of Module 5

Introduction

This subject addresses the performance outcomes, skills and knowledge required to use personal hygiene practices to prevent contamination of food that might cause food-borne illnesses. It requires the ability to follow predetermined organisational procedures and to identify and control food hazards. It also addresses the performance outcomes, skills and knowledge required to handle food safely during the storage, preparation, display, service and disposal of food. It requires the ability to follow predetermined procedures as outlined in a food safety program.

Instructions

Students are required to complete the below tasks in Portfolio Part A and B as outlined in the individual sections and submit to your lecturer for assessment and feedback.

 

Criteria Instructions

 

Part A

Complete Tasks 1 and 2 in Part A.

  • ·  Choose one menu item from your workplace or training organisation’s menu which contains at least one ingredient considered to be a high risk food, for example, chicken in a Thai chicken curry, feta from a roast vegetable and feta lasagne, prawns in the seafood risot to, salami from a salami and salad wrap.
  • ·  If you do not have a menu to choose from, research an appropriate dish on the Internet or from a recipe book.
  • ·  Include a copy of the recipe with your assessment task.

Task 1 – Research activity

  • ·  Access your workplace existing food safety program, policies and procedures. These policies can also be found online. You are just required to gather these policies and include them in your portfolio. You must include a policy and procedure for the 8 points below
  • ·  Assess which stages of production are used during preparation and service of your menu item. Determine which food safety policies and procedures directly relate to each relevant stage(s) of the production.
  • ·  The information provided in your food safety program, policies and procedures can be used to help you complete the template in task 2
  • ·  Attach copies of any polices or procedures you have referenced for this task.
    What stages in the production process do your menu ingredients and completed menu item complete? Tic k

the boxes below to indicate the relevant stages.

r 1. Receiving
r 2. Storage
r 3. Preparation
r 4. Display (hot or cold)

r 5. Service

r 6. Packaging
r 7. Transportation

r 8. Disposal of food

Task 2 – Analyse and report activity

Food safety programs, policies and procedures are developed as a result of a process of identifying hazards, determining at what point they become a hazard and then how you are going to control the hazard.

  • ·  Follow this process by using the policies and procedures researched in Task 1 to complete the following tables for each of the steps in the food production process your selected menu item goes through.
  • ·  Identify the potential hazard the policies and procedures are trying to control.
  • ·  Complete each column in the tables from left to right based on your procedures, food safety experience

and knowledge.

  • ·  Use the explanation of each step and some examples shown here to help you complete the table.

Alternatively, refer to Learner Guide resource for more information.

  1. Potential Hazards. Identify one potential food safety hazard your selected menu/food item may be exposed to for each of the relevant steps in the production process. For example, in Step 1 a pot ential hazard may be contamination from dust, pests and foreign matter.

 

  1. Critical Limits. Determine what the critical limit for each hazard is; at what point does the food become no longer safe for consumption? Examples discussed in your Learner resour ce include: food must be delivered, stored or displayed above or below a specific temperature; food must be cooled within a specified time frame.

 

  1. Monitoring. Indicate how the safety of the food item is to be monitored: for example, temperature checks, checking packaging for damage or pest infestation, monitoring how long the food or menu item is in the temperature danger zone.

 

 

  1. Recording. List any reports, logs or other documents used to record the results of your monitoring procedures. Examples might include goods receiving forms, thermometer calibration logs, refrigerator, freezer or display unit temperature logs or an activity or process log. Not all monitoring processes have formalised recording processes.

 

  1. Corrective Action. What are the steps or actions you will take if control is lost and food becomes unsafe? Indicate what steps should be taken immediately and in the long term to rectify the situation. If it is not your responsibility to take corrective actions, indicate who is responsib le and how you would report the loss of control to them (for example, verbally, formal document, report)

 

 

  1. Cleaning Procedure. What is one cleaning procedure which would be completed at this stage of production? If possible, outline a procedure which is directly relevant to your food/menu item, for example, cleaning and sanitising the chopping board after preparing the ingredient; cleaning food storage containers before reusing them.

Note:

Only complete the table below for any steps which apply to your food item. If, for example, your menu item is not delivered to another location, then Step 7 is not required. However, if the item is transported within the workplace to another service area or to an offsite location, then Step 7 should be completed.

 


Itemname:_________________________________________ Highriskingredient(s):____________________________________________

 

STEP 1: Receiving stock

 
 

Potential hazard

 

 

 

   

Critical limits

 

   

Monitoring

 

   

Recording

 

   

Corrective action

 

 

   

Cleaning Procedure

 

 

 
           
 

STEP 2: Food storage – cold or frozen

 
 

Potential hazard

 

 

   

Critical limits

 

 

 

 

 

   

Monitoring

 

 

   

Recording

 

 

   

Corrective action

 

 

 

 

   

Cleaning Procedure

 

 

 

 

 
           
 

STEP 3: Preparation of food items (tasks include preparation, cooking and/or cooling)

 
 

Potential hazard

 

 

   

Critical limits

 

 

   

Monitoring

 

 

   

Recording

 

 

 

   

Corrective action

 

 

 

   

Cleaning Procedure

 

 

 

 

 

 
           

Last updated 09/09/2016

SITFSS16 Food Safety Supervisor - Portfolio Activities 2

 

STEP 4: Display of food (where food is displayed in hot or cold food displays, includes reheating processes prior to display)

 
 

Potential hazard

 

 

 

 

 

 

   

Critical limits

   

Monitoring

 

 

   

Recording

 

 

   

Corrective action

   

Cleaning Procedure

 
           
 

STEP 5: Service food (where food is served to customers for immediate consumption, usually on the premises)

 
 

Potential hazard

 

 

 

 

 

   

Critical limits

 

 

 

 

 

 

   

Monitoring

   

Recording

   

Corrective action

 

 

 

 

   

Cleaning Procedure

 

 

 

 

 

 
           
 

STEP6:Packagingoffood(wherefoodispre-packagedfordisplayorpackagedfortake-awayuponcustomerorder)

 
 

Potential hazard

 

 

 

 

 

 

   

Critical limits

   

Monitoring

   

Recording

   

Corrective action

   

Cleaning Procedure

 
           

 

 

STEP7:Transportationoffood(wherefoodistransportedtoanother,separatelocationintheworkplaceoroff-site)

 
 

Potential hazard

 

 

 

 

 

   

Critical limits

   

Monitoring

   

Recording

   

Corrective action

   

Cleaning Procedure

 
           

STEP 8: Disposal of food (where food is disposed of due to quality or contamination issues or can no longer be refrigerated or sold)

 

Potential hazard

 

 

 

 

 

 

   

Critical limits

   

Monitoring

   

Recording

   

Corrective action

   

Cleaning Procedure

 
           

Documents to be submitted by learner

  • ·  Recipe for selected menu item.
  • ·  Copies of relevant policies and procedures.
  • ·  Completed hazard analysis table.

Last updated 09/09/2016

SITFSS16 Food Safety Supervisor - Portfolio Activities 2

Part B
Complete Tasks 1 and 2 in Part B.

Task 1: Evaluation of procedures

  • · From Part A use the procedures from your Food safety Program to answer the below questions. Your answers should be based on your workplace or work experience

Question and answer
· You are required to answer all questions and submit these along with your portfolio of information.

Q 1: Are the tasks or steps listed in the procedures in correct sequence? Are they listed in a sequence that is inefficient or not in a logical manner? _________________________________________________________________________________________ _________________________________________________________________________________________ _________________________________________________________________________________________ _________________________________________________________________________________________ _________________________________________________________________________________________

Q 2: Do you actually complete the tasks in the same manner as it is described? Is there another, better way of completing the tasks, or should the current procedure be followed by everyone, and, by not following it, are staff breaching safety standards? _________________________________________________________________________________________ _________________________________________________________________________________________ _________________________________________________________________________________________ _________________________________________________________________________________________

Q 3: What needs to be changed to update the procedures to make them more relevant to your work environment, to ensure that food safety standards are adhered to, and to keep food safe and free from contamination?

For example, there may be a procedure for mopping floors after the preparation or service period is over. The steps maybe clearly listed. However, no one follows those steps as it is faster to use a different method, or the procedure is out of date and the chemicals or the type of equipment used has changed. _________________________________________________________________________________________ _________________________________________________________________________________________ _________________________________________________________________________________________ _________________________________________________________________________________________ _________________________________________________________________________________________ _________________________________________________________________________________________ _________________________________________________________________________________________ _________________________________________________________________________________________ _________________________________________________________________________________________ _________________________________________________________________________________________ _________________________________________________________________________________________

Task 2: Rewrite procedures

  • ·  Once you have determined the required changes, rewrite the procedures to reflect your current systems and procedures and legislative food safety requirements.
  • ·  If your workplace does not have written food safety procedures, choose one of the food production steps listed above and develop five procedures based on your experience, workplace or training organisation’s current procedures, discussions with your team members and supervisor, your Food Safety Plan, and information available on your State or Territory’s food safety websites.

Here is a sample template with an example to help you write your procedures.

 

 

Procedure Name:

 

Calibrating the probe thermometer

 

 

Work Area:

 

Stores

 

 

Job Role:

 

Stores supervisor

 

 

Equipment required:

 

Probe thermometer, small container

 

 

Procedure:

 

1. Fill a plastic or metal container with chipped or crushed ice, and then add clean fresh water to a depth of 10 cm. You should end up with 50 % ice, 50 % water.

 

2. Stir the ice and water and then wait a minimum of 2 minutes( 5 minutes is better) to be certain the water completely and evenly cooled.

 

3. Suspend the stem or probe section of the thermometer in the ice slurry.

 

4. Wait 2 minutes until the temperature shown on the indicator stops changing

 

5. While thermometer is in the ice water, adjust the thermometer to 0oC if necessary.

 

 

 

 

 

 

 

Procedure Name:

   
 

Work Area:

   
 

Job Role:

   
 

Equipment required:

   
 

Procedure:

 

 

1.

 

2.

 

3.

 

4.

 

5.

 

 

 

Procedure Name:

   

 

 

Work Area:

   

 

 

Job Role:

   

 

 

Equipment required:

   

 

 

Procedure:

 

1.

 

2.

 

3.

 

4.

 

5.

 

 

 

Procedure Name:

   

 

 

Work Area:

   

 

 

Job Role:

   

 

 

Equipment required:

   

 

 

Procedure:

 

1.

 

2.

 

3.

 

4.

 

5.

 

 

 

Procedure Name:

   
 

Work Area:

   
 

Job Role:

   
 

Equipment required:

   
 

Procedure:

 

 

1.

 

2.

 

3.

 

4.

 

5.

 

 

 

Procedure Name:

   
 

Work Area:

   
 

Job Role:

   
 

Equipment required:

   
 

Procedure:

 

 

1.

 

2.

 

3.

 

4.

 

5.

 

 

 

 

 

 

 

Submission Instructions

The work is to be submitted through the William Blue Learning Portal.

Checklist:

  • oPart A oPart B

Assessment Process

  • ·  Have your assessor or workplace supervisor observe you over a period of time in an operational food preparation and compete t he checklist in Task C
  • ·  All items must be submitted.
  • ·  All items must be satisfactorily answered / addressed / completed in order for you to achieve a “Satisfactory” outcome for th is assessment.
  • ·  Please note that this is one assessment from the range of assessment tasks you will complete. You must complete all assessment tasks in this subject. Please refer to your subject outline for information on the other assessment tasks.
  • ·  Clear, constructive and accurate feedback will be given to you on your results and performance.
  • ·  The assessment items you submit will be retained by the college as evidence of your performance.

College Policies and Procedures relating to assessments, and associated forms, are available via http://www.think.edu.au/about-think/thinkquality/our-policies.

Last updated 09/09/2016

SITFSS16 Food Safety Supervisor - Portfolio Activities 2

 

Portfolio Activities 2 ASSESSMENT – Marking Guide

 
 

Student Name

   
       

 

 

Assessment Criteria

   

Satisfactory

   

Non-Satisfactory

 

PartA:
Chooseonemenuitemfrom yourworkplace or tra i ning organisation’s menu which contains at least one ingredient considered to be a highriskfood.Discussandanalysebased on food safety procedures.

Complete Task 1 and 2:
Task 1 - Choose and include an appropriate menu itemfrom your workplace or training organisation.Researchandincludefood safety progra m policies a nd procedures to cover the 8 poi nts i n task 1 a nd help complete task 2.

Task 2 - Complete all relevant sections ofthe hazard analysis table in task 2 for each of the stepsinthefoodproductionprocessyour selected menu item goes through.

The responsedidnotfulfilthe requirements of the question

PartB:
Eva l uate Food Safety Program procedures and re-write procedures

Completetask1and2:
Task 1- Evaluate the procedures in Part A from your food safety program and answer all three questions based on your workplace or work experience.

Task 2 –Re-write 5 procedures to reflect your currentsystems and procedures and legislative requirements.

The responsedidnotfulfilthe requirements of the question

Last updated 09/09/2016

 

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