OFFICE USE ONLY

CFT International Pty Ltd

RTO: 21120 ABN: 47 089 626 504 ACN: 089 626 504

COMPETENT:

YES / NO

Ph 1300 665 633 P.O.Box 249 Warburton 3799

TRAINER: _________________ TMDB

Level 2 Workplace Assignment ONLINE

SITXFSA001A Implement Food Safety Procedures
(PLEASE PRINT)

Name: ___ ___ ___ ___ ___ ___ ___ ___ ___ ___ ___
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(LAST NAME)

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(FIRST NAME)
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(DATE OF BIRTH to avoid identity confusions))

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Address ___ ___ ___ ___ ___ ___ ___ ___ ___ ___ ___ ___ ___ ___ ___ ___ ___ ___ ___ ___ ___ ___ ___ ___ ___ ___ ___ ___ ___ ___
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(STREET)

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(TOWN)

Phone

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Business Name (If Applicable)

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Part 2 Assignment - to be completed within 2 weeks of training / __ / __ Instructions for Students

Due Date __

In order to be marked as competent in this unit, you are required to demonstrate the necessary skills in the workplace. As part of this process, please complete the following forms in response to the relevant activities in the kitchen and have your workplace observer verify them. Please send all the completed records along with the Demonstration of Skills Checklist and verifications to CFT at the address below. Please read the instructions on how to complete the assessment on the following page
Document Record 2 Goods Delivery Record 3 Storage Temperature Records Record 5 Equipment Calibration Log Record 6 Internal Review Process Temperature Log Demonstration of Skills Checklist (completed by observer) Copy of Level 1 certificate Copy of observers Food safety supervisor qualifications and/or food preparation experience Completed

IMPORTANT: Please attach a copy of your HLTFS207B, HLTFS7A, SITXOHS002A or THHGHS01B certificate or equivalent qualification.
(CFT cannot issue your Level 2 certificate until your Level 1or equivalent unit is verified.)

 Post to: CFT International Pty Ltd PO Box 249 Warburton, Vic, 3799

Email: online@cft.com.au Fax: 03 5966 9988

Please phone us if you have any problems or questions Ph: (03) 5966 9977

CFT recommends you photocopy your assignment before sending, in case it gets lost in the mail.

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If you are emailing your Workplace Assignment, remember to save it to your computer so it is easy for you to find.

Help to Complete the Food Safety Workplace Assignment Please Note: You must complete all records regardless of whether you do this in your workplace or not. If you do not carry out an activity in your workplace, you must complete the record based on a simulated workplace environment. The information below provides a guide for how many records to submit in your assignment. Records to Complete Recording Duration 2 Goods Receiving 1 week 3 Storage Temperature Records 1 week 5 Equipment Calibration Log once only 6 Process Temperature Log once only Help for completing this assignment For additional help please go to the DHS website to view the Food Safety Program: http://www.health.vic.gov.au/foodsafety/downloads/generic_template.pdf - the relevant page numbers are listed below Record 2: Goods Receiving Record Page 69 in the Food Safety Program - this provides evidence that you have checked that your food delivery is received in a safe manner- i.e. temperatures, condition and use-by dates are correct. Record 3: Storage Units Temperature Log - Page 71 in the Food Safety Program - You need to record the temperatures in your refrigerator, freezer and hot display units twice per day over a period of a week. This is to verify that the storage of food is at the correct temperature. Record 4: Ready to Eat Food on Display Log - this is not required for this assignment. Record 5: Equipment calibration log Page 57 in the Food Safety Program Template - In the Food Safety Level 1 online course criterion 1.8 it covers how to test the thermometer in ice slurry' and in boiling water. Once you have done the test, you list yourself as the calibrator and note if the thermometer has passed or failed and any action you need to take. Record 6: Process Temperature Log Page 77 in the Food Safety Program Template - You can use any example of menu item or meal you like. Evidence of one menu item is sufficient for this assessment. Examples of processes are, defrosting, preparation, cooling, serving, cooking etc. Demonstration of Skills Checklist To be completed in the workplace or a simulated workplace environment. Your observer will use this checklist to record your practical skills demonstrated in this assignment. Who can be your workplace observer? Third Party Observer must have food preparation experience and/or a qualification equal to, or greater than the level being observed. i.e. - Qualified Food Safety Supervisor- please attach a copy of your certificate If you dont have a formal qualification, please attach a copy of your CV or details of your food preparation experience. Note: The Third Party Observer must fill in comments about what you show/tell them to demonstrate your skills. Yes/No/NA answers are not acceptable and your assignment will be returned to you to redo this part of the assessment if comments are not included.

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Record 2
Date Time

Goods Receiving Form

Supplier
(write Self if you are
buying and transporting food yourself - eg from market)

Food type

Food Temp, Accept (A) Best Before Reject Use-by-Date

(High Risk Foods)

Initials

Comments

(R)

15/3/09

1.00pm

Giovanni Smallgoods

Salami

4C Jan 2010

JB

RecordEquipment Calibration Log Log 5 Equipment Calibration Record 5

Piece of Equipment Eg: Probe Thermomete r Name of Calibrator Contractor Thermometers R Us Date of service 12/9/09 High C 100 Low C 0 Pass or Fail Pass Corrective Action Taken (if any) Batteries Replaced

Please note: It is recommended that thermometers be tested every 6 months.

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Record 3

Storage Units Temperature Log

For the week starting / /

Check the Temperatures of refrigerators, Freezers and Coolrooms twice a day Correct Temperatures:

Freezers Should be -15C or cooler

Refrigerators and Coolrooms should be 5C or cooler Record the time and the temperature in the box. Take corrective action if temperatures are wrong.

Monday Unit
Big Fridge Time am/pm 11am 5C Temp

Tuesday
Time am/pm
10:30am

Wednesday
Time am/pm Temp

Thursday
Time am/pm Temp

Friday
Time am/pm Temp

Saturday
Time am/pm Temp

Sunday
Time am/pm Temp

Temp

4C

10:20am

4.5C

11:10am

2C

9:30am

5C

11:30am

4C

N/A

N/A

Corrective Action: If the temperatures you have listed above are outside the accepted temperature control (temperatures were recorded in the Danger Zone between 5C and 60C), what corrective action was taken?

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Record 6

Internal Review Process Temperature Log

Menu Item Process Date Start Time Temp. C Time Temp C Comments/ Observations Corrective Action Signed End Start End Start End Start End Start End Start End Start End

What do I need to do to complete this document? Look at the example below.

The purpose of this document is to show that you understand that food served goes through a number of processes and that each stage of the process needs to be monitored for the correct time and temperature. 1. 2. 3. 4. 5. 6. 7. Chose a menu item a frozen item is a good way to demonstrate the use of this record. The first process would then be frozen you would record the time and the temperature The second step is thawing - again the time and temperature needs to be recorded at the beginning and the end of this process. The third step is cooking or reheating record the start and finish of the time and temperature. The fourth step would be serving and again record the time and temperature. You need to remember the 2hr/4hr rule and check how long food has been in the danger zone. You also need to check that the temperatures are correct at each process stage.

If the time or temperature is incorrect at any stage you would need to take corrective action. What would you do?

_____________________________________________________________________________ _____________________________________________________________________________ _____________________________________________________________________________

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Demonstration of Skills Checklist

Instructions for Students

This assignment needs to be completed in the workplace or a simulated workplace environment. Your observer will use this checklist to record your practical skills demonstrated in this assignment. You need to provide CFT with details (name and phone number) of your proposed observer. They will be contacted by an assessor who will discuss with them what they need to do to complete the observation.
Instructions for Observers of Demonstration of Skills

Thank you for agreeing to be the observer for the student who requires a person to observe their skills in following workplace procedures in relation to food safety. You will be contacted by CFT before the assignment is completed to explain what you are required to do. You will also be contacted after the assignment is submitted so we can validate the observations you have made about the student. This is an important role as each student requires that someone observes them actually performing the skill, rather than testing their knowledge in a theoretical manner. The checklist provides some specific skills which need to be observed, we have included some points below which you might find helpful. As the observer, you will be verifying that the student has performed the skills required. It is important that the student feels comfortable about the tasks they are going to perform, so please see if you can make them feel at ease so they can do the best they can. Fill in the check list and add comments about how and when the task was done. Ticks/crosses, yes/no and not applicable answers are not accepted. Once all the tasks have been completed and you have filled in the sheet with your observations, please sign and date the form and return it to the student so they can send it back to us for final assessment.
Did/Is the Trainee: Demonstrate ways information about food safety is communicated to others? This may include: Posters Memos Minutes of staff meetings Staff training material and records Corrective action reports. Explain and demonstrate how the Food Safety Program is used in the workplace, including record keeping? Comment on what you observed.

1.

2.

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Did/Is the Trainee: Demonstrate how they make sure that staff followed correct procedures according to the Food Safety Program, including record keeping?

Comment on what you observed.

3.

4.

Demonstrate how they make sure thermometers are calibrated according to the Food Safety Program and the correct records are kept? Show evidence of an internal review process? Explain, who, outside of their organisation, conducted an inspection and/or audit of the Food Safety Program? Demonstrate how a non-compliance of the Food Safety Program is reported and/or recorded? Eg: Incorrect temperature of food at delivery?

5.

6.

7.

8.

Explain the workplace procedure for a food safety recall? Demonstrate how you instruct your staff on the correct cleaning and sanitising procedures, including staff training records, cleaning Schedule, sanitisier solution Instructions.

9.

Declaration Third Party Observer

I .., Phone contact .., declare that I have observed ( student name) complete this assignment in a workplace/simulated work environment. I verify that I have sighted the following original identity document . Signature of Observer. .Date: .
It is a criminal offence to make a false declaration. Documentation to include Evidence Verification of suitable experience of the observer i.e. current Food safety Supervisor certificate or industry employment history. How many years experience in food preparation?............................................years?

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It is a requirement that we have an acknowledgement from you that we have explained all information in relation to fees and charges. Food Safety Level 1 - $95 (all codes) Food Safety level 2 - $115 (Hospitality or Food Processing) Food Safety level 2 - $180 (Health & Community Services) this is for 2 units HLTFS309B and
HLTFS310B.

Additional charges apply for RPL, additional certificates and printed and posted hard copies. Please sign the declaration below to acknowledge you have received this information.

I declare that this assessment is my own work. I acknowledge that the details of all fees and charges for this course have been explained to me.

Signed:________________________________________________ Date _____________________________

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