SITXFSA004 Assessment Task 2 1 2

RTO No. 45485 | CRICOS No.
03754M
Assessment Task 2
SITXFSA004 - Develop and implement a food safety

program
Version 2.0: March 2021 (R. Thomas)
Copyright @2021, Australian International Institute of Technology. All rights reserved.
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Australian International Institute of Technology

RTO No. 45485 | CRICOS No. 03754M
Assessment Task
SITXFSA004 - Develop and implement a food safety program
Version 2.0 | Last update: 23/03/2021
Page 1 of 16
Student Assessment Agreement
Please ensure you read through and understand the Assessments Conditions, Assessment Tasks and General
Requirements in this Student Guide and Assessment Workbook before you complete and sign the agreement below.
If there is anything that you are unsure of, consult your assessor prior to signing this agreement.
Have you read the assessment requirements for this unit?  Yes  No
Do you understand the requirements of the assessments for this unit?  Yes  No
Do you agree to the way in which you are being assessed?  Yes  No
Do you have any specific needs that should be considered?  Yes  No
If so, explain these in the space provided below:
Do you understand your rights to re-assessment?  Yes  No

Do you understand your right to appeal the decisions made in an assessment?  Yes  No
Student Name
Student Number
Student Signature
Date
Assessor Name
Assessor Signature
Date

Assessment Task
Page 2 of 16
Final Record of Competency
This form is to be completed by the assessor and used as the ‘final record of competency’.
All student submissions including any associated evidence are to be submitted for filing before issuing to the Student Services
Administration for processing.
Finally Student Academic Results and Assessment Feedback are to be entered into the Academic Result Spreadsheet and
forwarded to Student Services Administration [email protected].
Reference: Clauses 1.8 to 1.12 - Conduct effective assessment
Student Name
Student Number
Final Result
S = Satisfactory
NS = Not Satisfactory NA
Unit of Competency Assessment Summary = Not Assessed
S NS NA
Assessment Task 1 Knowledge ☐ ☐ ☐

Assessment Task 2 Performance ☐ ☐ ☐
Final Overall Assessment Result Competent Not Yet Competent
Additional Supporting Comments and Feedback
Trainer and Assessor Student
I, the undersigned, have received, discussed, and

I, the undersigned, declare that I have conducted a fair,
accepted my Assessment result as above for this unit and
valid, reliable, and flexible assessment with this student,
I am aware of my appeal rights as per the Student
and I have provided fair, relevant, and appropriate
feedback. Complaints and Appeals policy and procedure.
Name Signature
Signature Date
Date
☐ The Student did not attend the Assessment feedback session

Assessment Task
Page 3 of 16
Assessment Task Summary
The unit of competency is classroom-based delivery face to face and practical demonstrations completed within a
simulated work environment with trainer led training in classrooms, commercial kitchens and computer labs consisting
of direct observation, product-based methods, portfolios, questioning and third-party evidence (if appropriate, relevant
and verified).
The assessment tasks for SITXFSA004 - Develop and implement a food safety program are included in this
Student Guide and Assessment Workbook which are outlined in the assessment plan below.
To be assessed as competent for this unit, you must complete all scheduled assessment tasks satisfactorily.
Assessment Task Assessment Context Assessment Evidence Type
Assessment Task 2 The purpose of this assessment is to assess the Project

(Performance) student’s ability to complete tasks outlined in
elements and performance criteria of this unit in
the context of the job role Part A - requires you to review any
existing food safety plan as this may
exist in your workplace or
organisation. A review needs to reflect
the requirements for a Food safety plan
as outlines in the supporting Develop a
Food Safety Plan Guide.
Part B - of the assessment requires

students to implement the developed
food safety plan and critically reflect
on the key aspects for successful
implementation, communication
requirements,
monitoring and continuous
improvement of processes and
procedures in a report.

Assessment Task
Page 4 of 16
Glossary of Common Terms in Assessment Task Questions
Provided below is a set of commonly used terms in the Assessment Task questions which are used to check for your
understanding.
To assist and guide you answer the Assessment Tasks questions, please refer to the meaning of each of the listed key
terms provided below.
Analyse – is to answer in detail and identify important points and key features.
Compare – is to show how two or more things are similar, ensuring that you also indicate the relevance of the consequences.
Contrast – is to contrast something, you will need to show how two or more things are different, ensuring you indicate the
relevance or the consequences.
Discuss – is to discuss something, you are required to point out important issues or features and express some form
of critical judgement.
Describe – is to describe something, you should state the most noticeable qualities or features.
Evaluate – is to assess something, you should put forward arguments for and against the concept being checked.
Examine – is to investigate or scrutinise something, this is similar to “analyse”, where you should provide a detailed
response with key points and features and provide critical analysis
Explain – is to make clear how or why something happened or the way it is.
Identify – it means that you are asked to briefly describe the required information. Generally, you are expected to write
a response two or three sentences long.
List – it means that you are asked to briefly state information in a list format.
Outline – is means giving only the main points. Keep the response a few sentences long.
Summarise – it means (like “outline”) only giving the main points. Keep the response a few sentences long

Assessment Task
Page 5 of 16
Assessment Task 2 Summary Cover Sheet
Student Declaration
To be filled out and submitted with assessment responses
 I declare that this task is all my own work and I have not cheated or plagiarised the work or colluded with any
other student(s).
 I understand that if I If I am found to have plagiarised, cheated or colluded, action will be taken against me
according to the process explained to me.
 I have correctly referenced all resources and reference texts throughout these assessment tasks.
Student Name
Student ID number
Student signature
Date
Assessor Declaration
 I hereby certify that this student has been assessed by me and that the assessment has been carried out
according to the required assessment procedures.
Assessor Name
Assessor Signature
Date
Assessment Outcome S NS DNS Resubmission Y N
Feedback
Student Result Response
 My performance in this assessment task has been discussed and explained to me.
 I would like to appeal this assessment decision.
Student Signature
Date
A copy of this page must be supplied to Administration and is recorded kept in the student’s file with all supporting
Assessment evidence.

Assessment Task
Page 6 of 16
Assessment Task 2: Project
The purpose of this assessment is to assess you underpinning knowledge to complete the tasks outlined in the
elements and performance criteria for this unit of competency.
This assessment task must be conducted as per the Assessment Conditions

Assessment
Conditions
In an Industry Workplace In a Simulated Industry Environment
Duration Trainer Discretion in alignment with the Training Plan and Timetable
Evidence Submission
Requirements
 A reviewed and completed Food Safety Plan
 Written Report
First Attempt 2nd Attempt Final Attempt Extension – Date: / /
Satisfactory Not Satisfactory Did Not Submit

Task
Part A - requires you to review any existing food safety plan as this
may exist in your workplace or organisation. A review needs to reflect ☐ ☐ ☐
the requirements for a Food safety plan as outlines in the supporting
Develop a Food Safety Plan Guide.
Part B - of the assessment requires students to implement the

developed food safety plan and critically reflect on the key aspects for ☐ ☐ ☐
successful implementation, communication requirements, monitoring
and continuous improvement of processes and procedures in a report.
Assessor Feedback and Comments
Reasonable Adjustment

Assessment Task
Page 7 of 16
Has reasonable adjustment been applied to this assessment? If YES Provide details for the requirements and
provisions for adjustment of assessment:
Satisfactory Not Satisfactory

Overall Assessment Task Performance
Assessment Task 2 ☐ ☐
Signed Date
Assessment Task 2: Project

Assessment Task
Page 8 of 16
Assessment Guidelines
The purpose of this assessment is to assess you underpinning knowledge to complete the tasks outlined in the
elements and performance criteria for this unit of competency and relating to the following aspects:
 Develop and implement a complete food safety program for a service industry food preparation
organisation in line with regulatory requirements outlined in:
o The organisation’s policies and procedures

o Product specifications
o Monitoring documentation
 Ensure that the above food safety program:

 Reflects the following organisational characteristics:
o Average clientele and at-risk client groups with a higher than average risk of harm from
 Food contamination
o Equipment
o Existing prerequisite programs
o Facilities
o Food items prepared and sold
o Re-Thermalisation and service requirements
o Size and nature of organisation
 Provides suitable food safety systems and options for the organisation for which it has been prepared
 Monitor, evaluate and identify improvements to the above food safety program
Required Resources to Complete this Assessment
 Food Act 1984 (Vic)

 Food Standards Australia New Zealand Code
 Food Safety Plan (AIIT_45485_Food Safety Plan v1.0 RT)
 Food Safety Plan (Template)
 Product Flow Chart (Template)
 Hazard Analysis and Critical Control Points (HACCP)
 FSANZ - Food Safety Programs - Standard 3.2.1
 Develop a Food Safety Plan Guide
 Food Safety Forms
 The following links provide access to the food standards code
http://www.foodstandards.gov.au/code/Pages/default.aspx and the
requirements for a food safety plan:
http://www.foodstandards.gov.au/code/userguide/Documents/Guide%20321%20FINAL.pdf
Assessment Task Instructions

Assessment Task
Page 9 of 16
The project for SITXFSA004 - Develop and implement a food safety plan consists of 2 parts, Part A and Part B.
Part A - requires you to review any existing food safety plan as this may exist in your workplace or organisation. A
review needs to reflect the requirements for a Food safety plan as outlines in the supporting Develop a Food Safety
Plan Guide. Where no organisational documentation exists, you are required to develop a food safety plan for your
organisation using the provided templates or as instructed.
Part B - of the assessment requires students to implement the developed food safety plan and critically reflect on the
key aspects for successful implementation, communication requirements, monitoring and continuous improvement of
processes and procedures in a report.
Project Part A
1. You are required to review any existing food safety plan as may exist in your workplace or organisation. A review
needs to reflect the requirements for a Food safety plan as outlined in the attached document: Develop a Food
Safety Plan Guide. If you do not have a current industry workplace or example to reference you are to review the
Australian International Institute of Technology Food Safety Plan for 390A Lygon Street, East Brunswick.
(AIIT_45485_Food Safety Plan v1.0 RT)
2. Where no organisational information for a food safety plan exists, you are required to develop this by using the
provided template and the associated guide, following each section in detail, and reflecting your organisation.
You are required to list all food products as relevant, including descriptions for each dish or product, a process
flow chart for each and conduct a hazard analysis reflecting the flowchart processes identified.
3. The following links provide access to the food standards code

http://www.foodstandards.gov.au/code/Pages/default.aspx and the
requirements for a food safety plan:
http://www.foodstandards.gov.au/code/userguide/Documents/Guide%20321%20FINAL.pdf
4. Where additional space is required you may attach copied template pages or your own documents and clearly
reference these to the sections (for example Attachment 1 – 2.6 Hazard Audit Table).
5. Where no organisational documentation exists for procedures, you are required to provide these in form of
statements which clearly describe what the processes and procedures are, for example maintenance, suppliers etc.
and link these to the relevant forms provided in the appendices.
6. Additional instructions to support your food safety plan are provided below as relevant to provide detailed
information
Section 1
Open the Food Safety Plan Template and the Develop a Food Safety Plan Guide for reference, and write the
introduction outlining the vision of the organisation, including commitment to provide safe food for customers and
processes and procedures in place to ensure this achieved. This should be followed by information which outlines the
following aspects in sufficient detail:
o Nature of business
o Scope of products
o Major customers

Assessment Task
Page 10 of 16
o Commitment to quality statement
o Organizational chart showing positions within the organisation responsible for food safety
Section 2
1. Write the product description for each menu item including the ingredients and information required in the
table. Ensure you include the consumer as this will assist down the track to determine risk factors like
allergens, based on the ingredient information. Where a dish consists of multiple, different components, these
must be addressed separately.
2. Use the template Product Flow Chart and determine the steps from receiving to storage that apply for each
product/ dish you have established in 2.3.
3. Using the CCP tree in the guide, conduct a Hazard analysis for each product listed in the flowcharts you have
created. Analyse each step of the CCP tree reflected in Questions 1-5 as relevant. This is an extensive process
and must be followed thoroughly to ensure all hazards are identified.
4. Next step is to identify the control measures required for each critical control point you have identified. What
will need to be done? How? Who?
5. Follow the remaining criteria for 2.6.1 to 2.6.5 based on the instructions in the template and link procedures
and processes to HACCP forms as relevant.
Section 3
List the support programs you develop or have in place to support the food safety program and provide concise details
of what they intend to do and how this achieved. Examples of policies include but are not limited to:
 Maintenance - including design, construction and condition of premises, equipment, vessels, or vehicles
 Approved Supplier Program
 Good Food Handling Practices
 Cleaning and Sanitation
 Pest Control Program
 Personal Hygiene Program
 Product Recall Program
 Staff Training Program
 Calibration Program
 Internal Audit Program
 Document and Data Control Program
 Incident Register
 Sickness Register etc.
Project Part B

Assessment Task
Page 11 of 16
You are required to implement the developed food safety plan and critically reflect on the key aspects for successful
implementation, communication requirements, monitoring and continuous improvement of processes and procedures in
a report.
Include in your report:
1. How did you prepare for the implementation?

2. Who did you consult with?
3. Provide an overview of briefing details provided to you colleagues
4. Which communication channels have you put in place to communicate issues in a timely manner?
5. Which processes and procedures have you implemented to ensure all processes are and will be followed correctly?
6. How will you evaluate and monitor each aspect of the food safety program?
7. Which steps have you put in place to identify improvements to your processes and procedures and include these in
a timely manner?
Assessment Observation Checklist

Assessment Task
Page 12 of 16
Assessment Requirements S NS Comments
Introduces the business including commitment to implementing and

maintain food safety ☐ ☐
The nature of the business is explained ☐ ☐
The scope of products is provided ☐ ☐
Provides an overview of clientele profile ☐ ☐
Includes a quality statement ☐ ☐
An organisational chart is included ☐ ☐
The organisational chart outlines responsibilities ☐ ☐

HACCP Team
The HACCP Team and profiles are listed ☐ ☐
The scope and purpose of the food safety plan is provided and
defined ☐ ☐
The scope includes the products covered ☐ ☐
The scope lists the processes covered by the plan ☐ ☐

Product Descriptions
Complete product descriptions are provided to cover all offers by the

establishment ☐ ☐
The nature and form of products is provided ☐ ☐
The storage and transport requirements are provided ☐ ☐
The shelf life of products is identified ☐ ☐
The shelf life is reflected in the nature of ingredients listed ☐ ☐

Assessment Task
Page 13 of 16
The Ingredients included in the product lists are complete ☐ ☐
The intended use for products is identified ☐ ☐
The intended customers to consume products are identified ☐ ☐

Product Flow
Product flow charts are provided to cover all products ☐ ☐
Product flow charts cover all processes described in scope ☐ ☐
Each production step for each product is reflected in the flow chart ☐ ☐
Hazard Analysis
The hazards are identified according to flow chart and processes

identified ☐ ☐
Each question in the production step is referenced ☐ ☐
Hazard analysis includes food properties (raw/cooked) ☐ ☐
Hazard analysis includes equipment contact/use ☐ ☐
Hazard analysis includes human handling ☐ ☐
Hazard analysis includes packaging ☐ ☐
Hazard analysis includes storage ☐ ☐

Critical Control Points (CCP)
The CCP’s are identified based on the decision tree ☐ ☐
The corresponding Questions for each CCP are identified ☐ ☐
CCPs are classified where relevant (wearing gloves, sanitation etc.) ☐ ☐
Critical Limits are established: ☐ ☐

Assessment Task
Page 14 of 16
 Time limits 4/2-hour guide
 Temperature 4/2-hour rule cooling
 Testing
 Inspection
Critical Limits are realistic ☐ ☐
Critical limits are supported /justified e.g. food safety

standards/rules, testing etc. ☐ ☐
Monitoring procedures are included:
 What?
 When? ☐ ☐
 Who?
 How?
Corrective actions are included
Corrective actions include measures to rectify ☐ ☐
Corrective actions include provisions for product use if not controlled

☐ ☐
The persons responsible for corrective actions are listed ☐ ☐

Verification
Provisions for review of records are included ☐ ☐
Provisions for testing effectiveness of controlling CCPs are included ☐ ☐
The schedules for verification activities are realistic ☐ ☐
Verification includes:
 All products are covered

 Flow charts are reconfirmed
 Review of hazard analysis ☐ ☐
 Monitoring procedures are reviewed
 Corrective actions are reviewed for effectiveness
 Recording procedures are reviewed

Assessment Task
Page 15 of 16
Documentation and Record Keeping - These may be covered at this stage by relevant forms attached to the
FSP
Flow Charts are documented ☐ ☐
Hazard analysis is documented ☐ ☐
Hazard audit table is documented ☐ ☐
Production processes are documented ☐ ☐
Monitoring processes are documented ☐ ☐
Monitoring activities and corrective actions taken are documented ☐ ☐
Verification procedures are documented (e.g. Checklist) ☐ ☐

Support Programs
The support programs provided are sufficient to cover all processes

covered in the food safety program ☐ ☐
The support programs clearly define Standards, Processes and

Procedures ☐ ☐
The support programs are supported by checklists where relevant ☐ ☐
+++ END +++

Assessment Task
Page 16 of 16

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RTO No. 45485 | CRICOS No.

SITXFSA004 - Develop and implement a food safety

Copyright @2021, Australian International Institute of Technology. All rights reserved.

Australian International Institute of Technology

Do you understand your rights to re-assessment?  Yes  No

Australian International Institute of Technology

Reference: Clauses 1.8 to 1.12 - Conduct effective assessment

SITXFSA004 - Develop and implement a food safety program

Assessment Task 1 Knowledge ☐ ☐ ☐

Trainer and Assessor Student

I, the undersigned, have received, discussed, and

Australian International Institute of Technology

Assessment Task Summary

Assessment Task Assessment Context Assessment Evidence Type

Assessment Task 2 The purpose of this assessment is to assess the Project

Part B - of the assessment requires

Australian International Institute of Technology

Australian International Institute of Technology

To be filled out and submitted with assessment responses

Assessment Outcome S NS DNS Resubmission Y N

Student Result Response

Australian International Institute of Technology

This assessment task must be conducted as per the Assessment Conditions

First Attempt 2nd Attempt Final Attempt Extension – Date: / /

Satisfactory Not Satisfactory Did Not Submit

Part B - of the assessment requires students to implement the

Assessor Feedback and Comments

Australian International Institute of Technology

Satisfactory Not Satisfactory

Assessment Task 2: Project

Australian International Institute of Technology

o The organisation’s policies and procedures

 Ensure that the above food safety program:

Required Resources to Complete this Assessment

 Food Act 1984 (Vic)

Assessment Task Instructions

Australian International Institute of Technology

3. The following links provide access to the food standards code

Australian International Institute of Technology

Australian International Institute of Technology

Include in your report:

1. How did you prepare for the implementation?

Assessment Observation Checklist

Australian International Institute of Technology

Introduces the business including commitment to implementing and

The nature of the business is explained ☐ ☐

The scope of products is provided ☐ ☐

Provides an overview of clientele profile ☐ ☐

Includes a quality statement ☐ ☐

An organisational chart is included ☐ ☐

The organisational chart outlines responsibilities ☐ ☐

The HACCP Team and profiles are listed ☐ ☐

The scope includes the products covered ☐ ☐

The scope lists the processes covered by the plan ☐ ☐

Complete product descriptions are provided to cover all offers by the

The nature and form of products is provided ☐ ☐

The storage and transport requirements are provided ☐ ☐

The shelf life of products is identified ☐ ☐

The shelf life is reflected in the nature of ingredients listed ☐ ☐

Australian International Institute of Technology