SITXFSA 008

PROJECT PORTFOLIO

DEVELOP AND IMPLEMENT A

FOOD SAFETY PROGRAM

Contents
Section 1: Develop food safety program 3
Section 2: Implement food safety program 5
Section 3: Monitor food safety program 8
Section 4: Audit, evaluate and improve the program 11
 Section 1: Develop food safety program

To guarantee cleanliness, the science-based HACCP framework

List the members of
your food safety team
working group.
cautiously surveys perils and sets up controls. HACCP is an
instrument for risk distinguishing proof and control gauge
foundation that gives countermeasures priority over
examination of the final product. The HACCP group
requirements to decide any potential perils that could be
acquainted with, inborn in, or already present in regular
materials during the creation cycle. These dangers ought to be
related with the workplace, a bike, or a thing.

The term "expected utilization" refers to the way the item is

Where did you access
typically used in relation to the final client or customer. The
your Food Safety Program HACCP team should identify the target market, particularly if it
template from? includes vulnerable populations (older adults,
immunocompromised individuals, pregnant women, and
Include the website source
infants). Planned usage, according to the FDA, is "the
if located online. expectation of those lawfully answerable for the gadget
naming." To put it simply, the intended purpose is what your
device is used for.

Refuse transportation If it exceeds the basic cutoff points for

List the document name,
conveyance, notify the provider and record it on the conveyance
version number and the worksheet.
date it was produced.

SITXFSA008 Develop and implement a food safety program RTO No:45620 CRICOS No: 03857D Version No 2.0 Date:04042023
Attach:

Draft Food Safety Program ☐

SITXFSA008 Develop and implement a food safety program RTO No:45620 CRICOS No: 03857D Version No 2.0 Date:04042023
Section 2: Implement food safety program

Name the relevant

Food safety programs
council that you need to
comply with.

A documented agreement that outlines the procedures

What are the council
requirements? Write out
the steps involved to
demonstrate your
understanding of the
process.
Include the website
source that outlines the
accreditation
requirements for your
business type and
location
Which training aid have
you selected to prepare for
mentoring a work
colleague?
Explain your reason for
choosing this.
associations follow to ensure the security of the food they
provide to clients is called a food handling program. It is a
crucial tool for businesses to sell or handle potentially
dangerous food in a safe manner as well as to uphold safe food
handling protocols.
Some food enterprises may use a standard enrolled food
handling program structure, while others may use a free,
evaluated software. The structure that is most frequently used
is the Agency's Enlisted Sanitation Program Structure for Class
2 Eatery and Retail Organizations. A sanitation program layout
is a clear report that outlines the steps necessary to guarantee
that the food sold is safe to consume. A layout can be
specifically designed for one type of food business or it can be
made to work with multiple types of food organizations.

SITXFSA008 Develop and implement a food safety program RTO No:45620 CRICOS No: 03857D Version No 2.0 Date:04042023
Provide evidence that you
have displayed the training aid
on the premises somewhere
that is relevant (e.g. hygiene
fact sheet)
You can attach a photo of
this below.
How did you arrange the
training session? Provide
details of this, including who
the person is that will attend
the training session and attach
evidence (e.g. meeting invite
or email).
*Attach the evidence below
Provide details of how you
communicated the
implementation of the new
FSP and attach a copy of the
email you sent to your
working group.
*Attach the evidence below
Attach:
SITXFSA008 Develop and implement a food safety program RTO No:45620 CRICOS No: 03857D Version No 2.0 Date:04042023
A written report outlining the steps associations take to ensure
that the food they serve to patrons is safe is called a sanitation
program. It is an essential tool used by companies to maintain
safe food handling procedures and to safely handle, handle, or
sell potentially dangerous food.
A simple report outlining the steps necessary to ensure that the
food sold is safe to eat is called a food handling program
layout. One type of food business might be the center of a plan
specifically designed for that sector, or other businesses could
use a layout that is similar to that.
A written report outlining the steps associations take to ensure
that the food they serve to patrons is safe is called a sanitation
program. It is an essential tool used by companies to maintain
safe food handling procedures and to safely handle, handle, or
sell potentially dangerous food.
Food Safety Program final version ☐
Photo of training aid displayed visually ☐
Evidence of arranging a mentoring session with one ☐
 Colleague

Email to work group to implement the new FSP ☐

SITXFSA008 Develop and implement a food safety program RTO No:45620 CRICOS No: 03857D Version No 2.0 Date:04042023
Section 3: Monitor food safety program
Write down the dates of
the week you monitored.
Who did you work with
to conduct this review?
Which logs have you
checked against the FSP?
List them all here.
You must monitor all logs.
SITXFSA008 Develop and implement a food safety program RTO No:45620 CRICOS No: 03857D Version No 2.0 Date:04042023
To guarantee cleanliness, the science-based HACCP framework
cautiously surveys perils and sets up controls. HACCP is an
instrument for risk distinguishing proof and control gauge
foundation that gives countermeasures priority over
examination of the final product. The HACCP group
requirements to decide any potential perils that could be
acquainted with, inborn in, or already present in regular
materials during the creation cycle. These dangers ought to be
related with the workplace, a bike, or a thing.
A written report outlining the steps associations take to ensure
that the food they serve to patrons is safe is called a sanitation
program. It is an essential tool used by companies to maintain
safe food handling procedures and to safely handle, handle, or
sell potentially dangerous food.
A written report outlining the measures associations take to
guarantee the safety of the food they offer customers is called a
sanitation program. It is a necessary tool for businesses to
uphold safe food handling procedures and handle or sell
potentially hazardous food in a safe manner.
Have all policies and The science-based HACCP framework meticulously identifies
procedures within the food risks and implements controls to guarantee hygiene. HACCP is
safety program been followed a tool for risk identification and control estimate establishment
correctly? that gives countermeasures precedence over analysis of the end
Summarise the results of result. Potential hazards that could be added to, present in, or
your monitoring and have existed in natural materials before during the creation
evaluation. If some logs cycle should be identified by the HACCP team. These dangers
have not been completed ought to be connected to the workplace, bicycle, or object.
as it’s not their scheduled
time yet e.g. monthly clean
or equipment checks – then
state this as part of your
summary. If some logs
have not been maintained
properly then specify this
here.

Are there any issues you have The HACCP framework, which is grounded in science,
noticed when reviewing the systematically identifies threats and implements controls to
logs? Summarise any concerns guarantee sanitation. A tool called Hazard Analysis and Critical
you may have. Control Points (HACCP) is used to identify risks and establish
control estimates that prioritize mitigation over final outcome
For example, were any pests analysis. Potential hazards that may be present in natural
found as seen on the pest materials, added to, or that may have existed at some point
control log? Did all food pass during the development cycle should be identified by the
the Incoming goods visual HACCP team. The office, cycle, or object should be connected
check? If there were issues to these dangers.
were corrective actions
taken?

Describe how you managed an Sanitation programs are written reports that describe the
incident and applied corrective measures associations take to guarantee the safety of the food
actions. they deliver to customers. It is a crucial tool that businesses
employ to uphold safe food handling practices and to handle,
List the steps you took as part handle, or sell potentially hazardous food in a safe manner.
of this simulation including
contact with eh supplier and
your team.
*Attach evidence below.

Attach: Completed food safety program review documentation ☐

SITXFSA008 Develop and implement a food safety program RTO No:45620 CRICOS No: 03857D Version No 2.0 Date:04042023
 Email to supplier
☐

Email to team members about breach ☐

Updated FSP records (Approved Supplier List and

Incoming Goods Log) ☐

SITXFSA008 Develop and implement a food safety program RTO No:45620 CRICOS No: 03857D Version No 2.0 Date:04042023
 Section 4: Audit, evaluate and improve the
program
Who will you contact to
complete the independent
audit?
Conduct research and find
a business that provides
this service who covers
your local area.
Write a summary about
what they do and how they
can assist your business.
Draft an email to send to
this business to provide
them with information
about what you require and
when.
You can either draft the
email in this section or
upload an attachment. Do
not send it.
SITXFSA008 Develop and implement a food safety program RTO No:45620 CRICOS No: 03857D Version No 2.0 Date:04042023
A written report outlining the measures associations take to
guarantee the safety of the food they offer customers is called
a sanitation program. It is a necessary tool for organizations
to uphold safe food handling procedures and to handle,
handle, or sell potentially unsafe food in a safe manner.
To : A…..I@email.com
From: H..k@gmail.com
Subject: Business Audit Sample
Dear Rohan,
I am a member of the Review group. In response to your call,
I'm writing to provide information about how to use the
provided augmentation design, taking note of the module.
Unlike many other common interpretation tools that can
read text, once Chrome is installed, you may search for any
word or phrase on the video's captions with ease. Simply
click on every additional word that has to be learned
whenever you come across it. There will be an itemized
explanation that includes models. We constantly update our
clientele's shoptalk and colloquialisms.
A word should be added to your own wordbook in order to
be fully understood. We'll help you organize, get by, and
keep track of your lingo.
I hope I have been given the opportunity to address all of
your questions. Please don't hesitate to contact me if you
think you might require any further information.
Best regards,
Your Name
Pre-Audit Arrangements

Describe the preparatory
activities you completed
for the upcoming audit.
List the records you
prepared.
SITXFSA008 Develop and implement a food safety program RTO No:45620 CRICOS No: 03857D Version No 2.0 Date:04042023
Departments should generally make sure they are carrying
out the following tasks:
examining and authorizing transactions prior to processing
Accounting reconciliation
completing paperwork on schedule and within the allotted
deadlines
maintaining records in an orderly manner in accordance with
the department's or the organization's record retention
guidelines
separating responsibilities within a capacity to the point that
no single person completes the entire process in that business
transaction If a unit is carrying out the aforementioned, the
evaluation should proceed according to plan.
An infinite amount of the Warning of Review: read it, select
a convenient moment, and respond to the examiner right
immediately. Concentrate on it once a settled after time has
been achieved.
Assure that resources are available to assist the examiners in
obtaining documentation, answering inquiries, and other
tasks. The evaluators will be close by the longer it takes to
complete the review.
Make room for the review group to work within your unit.
Please inform the overseeing evaluator on a plain basis,
assuming that space is unavailable, so that alternative plans
of action can be considered.
 05 March 2024 at 2 pm
What date and time did the audit
occur on?

Describe the audit process you

participated in. Who did you
work with and what was the
flow of events?

SITXFSA008 Develop and implement a food safety program RTO No:45620 CRICOS No: 03857D Version No 2.0 Date:04042023
 Collaborating with the Internal Audit Assistant

Where has the audit checklist On the work files on the computer...
been saved?
Save a copy in your local
files on your personal device
or classroom computer in a
clearly labelled folder and
attach a screenshot to
demonstrate you can retain
audit records.

Outline any issues that were
raised during the audit.
*Include a copy of the audit
checklist/report
An agenda for a review in this format might include: Citation
(source): Level of report, section, and update
Required (in order to check out): Acceptable, group,
customer, or norm Evidence (to look for): archive,
impression, documentation, or declaration
Remarks (notes): evidence discovered, real results, and any
concerns
Inspectors will pursue their investigations in light of the
review agenda's requirements before comparing the
responses to the standard evidence.

SITXFSA008 Develop and implement a food safety program RTO No:45620 CRICOS No: 03857D Version No 2.0 Date:04042023
In discussion with your working
group, what actions have been
decided on to resolve these
systemic issues?
Update the FSP and then draft
an email communicating to your
team about the changes and why
it’s been necessary to make
these.
Make sure you follow the
instructions in your Student
Guide about what the
communication needs to
include. Draft it here or
attach an email to this
section of your portfolio
along with the updated FSP.
SITXFSA008 Develop and implement a food safety program RTO No:45620 CRICOS No: 03857D Version No 2.0 Date:04042023
Created a plan of action to carry out the selected course of
action.
Clearly defined goals that are divided into quantifiable
targets so that the implementation may be tracked.
Establish implementation schedules.
Subject: Significant Changes to Our Program for Food
Safety
Dear Team,
I hope this email finds you in good health. I'm writing to let
you know about some significant adjustments we made to
our sanitation program. These changes are necessary to
ensure the safety of our food products and maintain our
compliance with sanitation regulations. Program for
Refreshed Food Handling (FSP) Please check the modified
FSP that is attached. The customs and guidelines outlined in
this article will help us prevent foodborne illness and ensure
the safety of our food products.
 The main FSP adjustments are as follows: Improved
staff education: We have added more comprehensive
instruction on sanitation methods, such as precisely
washing hands, maintaining personal hygiene, and
preventing cross-contamination, to our representative
training program.
 Tighter temperature control conventions: Tighter
temperature control conventions are currently in place
for all stages of food handling, including obtaining,
storing, cooking, and serving. This entails taking
regular temperature readings and engaging in
rehabilitative activities as needed.
  Improved allergen control: We have implemented a
more meticulous sensitivity control approach in order
to recognize, monitor, and prevent allergens in our
food products. This entails providing workers with
extensive sensitivity when making and clearly
labeling every food item.

Why It's Necessary to Implement These Changes

A few changes to our FSP are needed to meet the evolving
risks associated with foodborne disease. Sanitation guidelines
are regularly revised to take into account the most recent
scientific findings about foodborne hazards. It is our
responsibility to stay informed about these changes and to
implement them appropriately. Furthermore, maintaining a
strong sanitation plan is essential to safeguarding the health
of our customers and maintaining our reputation as a
trustworthy foodservice supplier. A foodborne illness could
have a detrimental impact on both people and companies. By
taking proactive measures to prevent foodborne illness, we
are showcasing our dedication to providing wholesome, clean
food.

Your Role in the FSP's Implementation

I strongly advise you to familiarize yourself with the new
conventions and thoroughly review the modified FSP. Make
sure to contact them if you have any questions or require any
additional explanation. Your commitment to safe food
handling is essential to the success of our program. By
adhering to the guidelines outlined in the FSP, we may
prevent foodborne illness and maintain our position as
leaders in sanitation. Many thanks for your continued
dedication to providing our customers with safe and delicious
food.

Regards,

[Your Name]

Attach: Email to independent auditor (if not drafted above) ☐

Screenshot of filed audit checklist ☐

Copy of audit checklist ☐

Updated Food Safety Program ☐

Email to staff ☐

SITXFSA008 Develop and implement a food safety program RTO No:45620 CRICOS No: 03857D Version No 2.0 Date:04042023
SITXFSA008 Develop and implement a food safety program RTO No:45620 CRICOS No: 03857D Version No 2.0 Date:04042023