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Ensure food safety program is audited as required by legislation.
01 / 10 / 2021
Certificate IV In Commercial Cookery
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Elements and Performance Criteria
Elements describe the essential outcomes of a unit of competency.
Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.
1. Evaluate organisational requirements for food safety program.
1.1 Evaluate organisational characteristics that impact on food safety.
1.2 Examine food handling operations and processes and identify potential or existing food hazards .
1.3 Identify critical control points in food preparation system where food hazards must be controlled.
1.4 Identify product suppliers and determine quality assurance specifications for foodstuffs supplied.
1.5 Evaluate existing product specifications for food items prepared and sold.
1.6 Evaluate existing policies and procedures and monitoring practices, including record keeping, and assess need for change.
2. Develop food safety program to control hazards.
2.1 Consult with stakeholders in program development.
2.2 Integrate regulatory requirements and standards into policies and procedures.
2.3 Establish and document critical control points and control methods for each point.
2.4 Develop procedures for systematic monitoring of controls and associated record keeping.
2.5 Develop corrective action procedures for uncontrolled hazards.
2.6 Develop or modify and record product specifications covering food items prepared and sold.
2.7 Identify training needs and develop training program.
2.8 Develop schedule for regular review of food safety program.
2.9 Document food safety program and provide to regulatory authorities as required.
3. Implement food safety program.
3.1 Communicate food safety programs, policies, procedures and product specifications to colleagues and ensure display of appropriate signage and access to information.
3.2 Organise appropriate training and mentoring.
3.3 Monitor operational activities to ensure that policies and procedures are followed.
3.4 Manage response to incidents of uncontrolled food hazards and oversee implementation of corrective action procedures.
3.5 Make changes to practices that led to the food safety breach, and document, communicate and implement changes.
3.6 Maintain food safety management documents .
4. Participate in food safety audit.
4.1 Ensure food safety program is audited as required by legislation.
4.2 Participate in food safety program audits and provide assistance to inspectors.
4.3 Retain records of food audits according to legislative requirements.
5. Evaluate and revise food safety program.
5.1 Conduct scheduled review of food safety program in consultation with colleagues.
5.2 Validate required food safety controls.
5.3 Review policies, procedures, product specifications, monitoring systems and record keeping methods, and revise as required.
5.4 Prepare and document amended food safety program and provide to regulatory authorities as required.
5.5 Communicate changes and monitor inclusion in production processes.
5.6 Identify and respond to additional training needs based on changes to food safety practices.