Task 1 – Detail arrangements for making food safety program and related

information available to staff

a) Detailed arrangements for making food safety program and related

information available to staff.

 Digital Access:

 Intranet Repository: The FSP and all related protocols will be uploaded to the
company intranet, where it can be easily accessed by all staff members. This
centralized location will allow for quick retrieval of the most current documents and
updates.
 Shared Drive: In addition to the intranet, a shared drive will be established where
digital copies of the FSP and related documents are stored. Staff can access this drive
from any workstation within the venue.

 Physical Copies:

 Kitchen Office: A physical copy of the FSP will be kept in the kitchen office, a
location frequently visited by staff responsible for food preparation. This ensures that
critical information is available on-site for quick reference.
 Staff Room: Another copy will be placed in the staff room, making it accessible
during breaks or before and after shifts. This helps reinforce the importance of food
safety practices outside of the immediate work environment.

 Regular Updates and Notifications:

 Email Notifications: Whenever there are updates or changes to the FSP, an email will
be sent to all staff with a summary of the changes and a link to the updated document.
 Bulletin Board: A section of the staff room bulletin board will be dedicated to food
safety updates, where summaries of any recent changes to the FSP and related
protocols will be posted.

b) Described three (3) ways the business could make staff aware of
food safety program and related protocols (such as staff meetings,
briefings, training sessions, intranet) justifying each option as an
effective and viable method.

1. Staff Meetings

 Description: Regularly scheduled staff meetings can be used to discuss the FSP and
any updates or reminders about food safety protocols. These meetings provide a
platform for open communication, where staff can ask questions and receive
immediate clarification.
 Justification: Staff meetings are effective because they allow for direct, face-to-face
communication. They ensure that all staff receive the same information at the same
time, reducing the risk of misunderstandings or misinformation. Additionally, the
interactive nature of meetings encourages engagement and allows management to
gauge staff understanding of the FSP.
2. Training Sessions

 Description: Conduct dedicated training sessions focused on the FSP and related
protocols. These sessions can be part of the onboarding process for new employees
and can also be scheduled periodically for all staff to refresh their knowledge.
 Justification: Training sessions are effective because they provide a structured
environment where staff can learn the details of the FSP in depth. This method
ensures that employees not only receive the information but also have the opportunity
to practice and demonstrate their understanding of food safety protocols. It is
particularly viable because it can be tailored to different learning styles, making it
accessible to all staff members.

3. Intranet Announcements

 Description: Post updates and reminders about the FSP on the company intranet,
ensuring that all staff members are informed of any changes or important information.
Notifications can be set up to alert staff when a new announcement is posted.
 Justification: Using the intranet for announcements is effective because it provides a
permanent and easily accessible record of all communications related to the FSP. This
method is viable because it allows staff to access the information at their convenience,
ensuring that even those who may have missed a meeting or training session can stay
informed. Additionally, it supports a culture of continuous learning by keeping food
safety top of mind.

c) Identified Locations for Copies of the Food Safety Program

1. Kitchen Office:
o Rationale: The kitchen office is a central location where chefs, kitchen staff,
and supervisors frequently operate. Placing a copy of the Food Safety Program
(FSP) here ensures that those directly involved in food preparation and
handling have immediate access to the necessary guidelines and protocols.
This location allows staff to quickly reference the FSP during their shifts,
particularly when dealing with food safety issues or verifying compliance with
standards.
2. Staff Room:
o Rationale: The staff room is a common area where all employees, including
those not directly involved in food handling, spend time. By placing a copy of
the FSP in the staff room, the business ensures that all staff, regardless of their
specific roles, have easy access to this critical information. This location
supports continuous learning and awareness, allowing employees to review the
FSP during breaks or before and after shifts.
3. Reception Area (or Main Office):
o Rationale: Keeping a copy of the FSP in the reception area or main office
ensures that it is available to management, external auditors, and visitors who
may need to review it. This location demonstrates the business’s commitment
to food safety and ensures that the FSP is readily accessible for any official
inspections or reviews.

d) Three Ways to Make Staff Aware of Product Specifications

 1. Training Sessions:
o Description: Organize training sessions specifically focused on product
specifications, including how to handle, store, and prepare different food items
according to the standards set by the business.
o Justification: Training sessions are an effective method because they allow
staff to engage with the product specifications in a structured environment.
Staff can ask questions and practice handling the products under supervision,
ensuring they fully understand the requirements. This method is viable as it
provides hands-on learning, which is critical for ensuring that staff correctly
implement product specifications in their daily work.
2. Product Specification Sheets in Work Areas:
o Description: Display product specification sheets in key work areas, such as
the kitchen, food prep stations, and storage rooms. These sheets should include
essential details like storage temperatures, preparation guidelines, and shelf
life.
o Justification: Placing specification sheets in work areas is effective because it
provides staff with immediate access to critical information where they need it
most. This method is viable because it reduces the need for staff to leave their
workstations to look up specifications, promoting efficiency and minimizing
errors.
3. Intranet Updates and Notifications:
o Description: Post product specifications and updates on the company intranet,
accompanied by notifications that alert staff to new or revised specifications.
o Justification: Using the intranet is effective because it ensures that all staff
have access to the most up-to-date product specifications. The intranet also
allows for detailed documentation that staff can refer to at any time. This
method is viable as it supports consistent communication and ensures that
information is easily accessible, even outside of work hours.

e) Identified Location(s) in the Venue for Product Specifications

Locations:

 Kitchen Area: Placing copies of product specifications in the kitchen ensures that the
chefs and kitchen staff have immediate access to important product information, such
as ingredients, allergens, and preparation requirements. This supports compliance
with food safety and quality standards during food preparation.
 Food Storage Areas (e.g., Pantry, Walk-in Freezer): Having copies of product
specifications in storage areas allows staff to cross-reference products before use,
ensuring that the correct items are selected and used, and that they are stored
appropriately according to their specific requirements.
 Management Office: A master copy of all product specifications should be kept in the
management office for reference in case of audits or inspections. This ensures that
there is always an accessible and complete set of documents that can be referred to as
needed.

Rationale: These locations are chosen to ensure that the product specifications are accessible
to the relevant personnel at critical points where decisions are made about food preparation
and storage. This helps in maintaining food safety and quality, as well as ensuring
compliance with regulatory requirements.
f) Identified Food Safety Signage

Required Signage:

 Hand Washing: Signage reminding staff to wash hands should be placed at all hand
washing facilities, particularly in food preparation areas and near staff toilets.
 Need to Cover Food: Signs emphasizing the importance of covering food should be
displayed in food preparation and storage areas to prevent contamination.
 'Food Wash Sink Only': This signage should be placed at sinks designated solely for
washing food items, to prevent cross-contamination with sinks used for other
purposes.

g) Location for Food Safety and Other Mandated Signage

Locations:

 Staff Hand Washing Facilities: Signage reminding staff of the need to wash their
hands should be prominently displayed at all staff hand washing stations to reinforce
proper hygiene practices.
 Staff Toilets: Signage about proper hand washing procedures and hygiene must be
placed inside and outside of staff toilets to ensure that employees are reminded to
wash their hands before returning to food handling areas.
 Food Production Areas: Signage indicating the need to cover food and wash hands
should be placed in visible locations within the kitchen and other food production
areas to prevent food contamination and promote safety.
 Dishwashing Areas: ‘Food Wash Sink Only’ signage should be prominently displayed
at the designated sink to ensure that this sink is used exclusively for washing food and
not for any other purposes.

e) Identified Location(s) in the Venue for Product Specifications

Locations:

 Kitchen Area: Placing copies of product specifications in the kitchen ensures that the
chefs and kitchen staff have immediate access to important product information, such
as ingredients, allergens, and preparation requirements. This supports compliance
with food safety and quality standards during food preparation.
 Food Storage Areas (e.g., Pantry, Walk-in Freezer): Having copies of product
specifications in storage areas allows staff to cross-reference products before use,
ensuring that the correct items are selected and used, and that they are stored
appropriately according to their specific requirements.
 Management Office: A master copy of all product specifications should be kept in the
management office for reference in case of audits or inspections. This ensures that
there is always an accessible and complete set of documents that can be referred to as
needed.

Rationale: These locations are chosen to ensure that the product specifications are accessible
to the relevant personnel at critical points where decisions are made about food preparation
and storage. This helps in maintaining food safety and quality, as well as ensuring
compliance with regulatory requirements.
f) Identified Food Safety Signage

Required Signage:

 Hand Washing: Signage reminding staff to wash hands should be placed at all hand
washing facilities, particularly in food preparation areas and near staff toilets.
 Need to Cover Food: Signs emphasizing the importance of covering food should be
displayed in food preparation and storage areas to prevent contamination.
 'Food Wash Sink Only': This signage should be placed at sinks designated solely for
washing food items, to prevent cross-contamination with sinks used for other
purposes.

g) Location for Food Safety and Other Mandated Signage

Locations:

 Staff Hand Washing Facilities: Signage reminding staff of the need to wash their
hands should be prominently displayed at all staff hand washing stations to reinforce
proper hygiene practices.
 Staff Toilets: Signage about proper hand washing procedures and hygiene must be
placed inside and outside of staff toilets to ensure that employees are reminded to
wash their hands before returning to food handling areas.
 Food Production Areas: Signage indicating the need to cover food and wash hands
should be placed in visible locations within the kitchen and other food production
areas to prevent food contamination and promote safety.
 Dishwashing Areas: ‘Food Wash Sink Only’ signage should be prominently displayed
at the designated sink to ensure that this sink is used exclusively for washing food and
not for any other purposes.

Task 2 - Organised food safety support for staff

a. Identified three (3) ways food safety training needs for employees at
the venue would be identified (such as personal observation, formal
training needs analysis, staff self-disclosure).

1. Personal Observation

 Description: Supervisors or managers regularly observe employees during their daily

tasks to identify any gaps in knowledge or deviations from established food safety
protocols.
 Rationale: This method allows for real-time identification of training needs by
directly observing employees' practices in the workplace. It is particularly effective
for spotting areas where employees might be unknowingly making mistakes or where
further training could improve their compliance with food safety standards.

2. Formal Training Needs Analysis

 Description: Conduct a structured assessment, such as a survey or quiz, to evaluate

employees' understanding of food safety protocols. This can include written tests,
 practical assessments, or questionnaires designed to measure knowledge and skills
related to food safety.
 Rationale: A formal training needs analysis provides a comprehensive overview of the
current knowledge levels across the team. It identifies specific areas where training is
needed, ensuring that resources are allocated efficiently and that all employees meet
the required standards.

3. Staff Self-Disclosure

 Description: Encourage employees to report any areas where they feel they lack
knowledge or confidence regarding food safety practices. This can be done through
anonymous surveys, suggestion boxes, or direct communication with supervisors.
 Rationale: Staff self-disclosure empowers employees to take responsibility for their
learning and development. It ensures that training is tailored to their specific needs,
which can increase engagement and the effectiveness of the training. This method
also fosters an open culture where employees feel comfortable seeking help when
needed.

b) Training to Enhance Food Safety Skills and Knowledge

Types of Training:

 On-the-Job Training: This hands-on training allows staff to learn food safety practices
directly in the workplace under the supervision of experienced colleagues. It is
practical and tailored to the specific tasks they perform.
 Coaching: A more personalized form of training where a senior staff member or
manager provides ongoing guidance and feedback to help the employee improve their
food safety practices.
 Mentoring: Pairing less experienced staff with a mentor who has a strong background
in food safety. The mentor provides advice, shares best practices, and supports the
mentee's professional growth.
 External Trainers: Hiring certified food safety trainers to conduct workshops or
training sessions. This approach brings expert knowledge into the workplace and
ensures that the training is up-to-date with the latest regulations.

Rationale: These training methods are effective for enhancing food safety knowledge as they
combine practical experience with expert guidance, ensuring that employees understand and
can apply food safety principles in their daily work.

c) Local ‘Food Handling Certificate’ for Food Handlers

Certificate: The commonly accepted food handling certificate in your locality might be
the Food Safety Supervisor (FSS)certificate (Note: replace with the actual certificate accepted
in your area if different).

Obtained From: This certification can typically be obtained from registered training
organizations (RTOs), local health departments, or online providers accredited by local
authorities.
Cost: The cost of obtaining the certificate can vary, but it generally ranges from $100 to $300
depending on the provider and whether the course is conducted in-person or online.

Rationale: This certification ensures that staff are formally trained in food safety standards,
which is crucial for compliance with local health regulations.

d) Duration of ‘Food Handlers’ Certification and Ensuring Currency

Duration: The certification usually stays current for five years (Note: confirm the actual
duration for your area).

Maintaining Currency: The business can maintain a register of all certified food handlers,
including their certification expiry dates. A digital or physical register should be regularly
reviewed by management to ensure that certifications are renewed before they expire.
Automatic reminders or alerts can be set up to notify staff and management when renewal is
due.

Rationale: Maintaining a register helps the business ensure that all staff maintain valid
certifications, thus staying compliant with legal requirements.

e) Food Safety Training Requirements for Three Staff Members

Identified Staff:

1. Chef: Requires training in handwashing, storing of food, and checking and taking the
temperature of deliveries.
2. Kitchen Assistant: Requires training in proper handwashing, correct storage of
perishable goods, and cleaning and sanitizing kitchen equipment.
3. Waitstaff: Requires training in avoiding cross-contamination, proper food handling
procedures during service, and customer allergy awareness.

Rationale: These staff members are directly involved in food handling, making it essential
that they receive targeted training to ensure food safety at all stages of food preparation and
service.

f) Food Safety Training Program for the Identified Staff

Training Program Details:

 Chef:
o How: On-the-job training, supplemented with external certification courses.
o When: Monthly refresher sessions and annual external training.
o Where: On-site in the kitchen and through a certified training provider.
o Who: Head Chef for on-the-job training, external trainer for certification
courses.
 Kitchen Assistant:
o How: On-the-job coaching and mentoring.
o When: Weekly on-the-job training sessions.
o Where: On-site in the kitchen.
 o Who: Senior Kitchen Assistant for on-the-job training, Head Chef for
mentoring.
 Waitstaff:
o How: Classroom-style training combined with on-the-job practice.
o When: Bi-weekly training sessions.
o Where: On-site training room and during service hours.
o Who: Food Safety Officer for classroom sessions, Restaurant Manager for on-
the-job practice.

Rationale: This structured training program ensures that all staff receive the necessary
training in a way that aligns with their roles and responsibilities, thereby maintaining high
food safety standards.

g) Assessment of Staff Training

Assessment Methods:

 Chef: Practical tests to assess food storage and temperature control skills, followed by
a verbal quiz on food safety regulations.
 Kitchen Assistant: Observation during their daily tasks to ensure correct handwashing
and sanitizing practices, followed by a written test on food safety principles.
 Waitstaff: Practical tests during service to assess handling of food and allergy
awareess, combined with a Q&A session on cross-contamination prevention.

Task 3

a) Identified Food Safety Program Support Program and Description of Checks

Support Program: Cleaning and Sanitation

 Description: The Cleaning and Sanitation Support Program is critical to maintaining

hygiene standards in the venue. Its implementation ensures that all food preparation
areas, equipment, and utensils are kept clean and sanitized according to the Food
Safety Program (FSP) guidelines.

Checks to be Made:

1. Personal Observation of Practice:

o Conduct regular observations of staff members as they carry out cleaning and
sanitation tasks. This involves checking whether employees are following the
correct procedures, such as using the appropriate cleaning agents, following
the correct order of operations (cleaning before sanitizing), and adhering to
the required frequency of cleaning.

2. Site Inspection:
o Perform thorough inspections of the kitchen, food storage areas, and other
relevant spaces to ensure that surfaces, equipment, and utensils are visibly
clean and free from contaminants. The inspection should include hard-to-
 reach areas, such as behind equipment and in corners, to ensure that all
areas are being properly maintained.

3. Checking of Records:
o Review cleaning logs and sanitation records to verify that all cleaning tasks
have been completed as scheduled. This includes ensuring that the records
are up-to-date, accurately reflect the cleaning activities, and include
signatures from the staff responsible for each task. Additionally, check that
any issues identified during cleaning (e.g., malfunctioning equipment or
missed areas) are documented and addressed.

b), c), d) Provided Proof of Conducting the Checks

To fulfill the requirement of providing proof of having conducted the checks described
above, the following records should be attached:

1. Personal Observation Log:

o A completed observation log detailing the dates and times of the
observations, the tasks observed, any deviations from standard procedures,
and the corrective actions taken if necessary.

2. Site Inspection Report:

o A copy of the site inspection report that includes notes on the condition of
the cleaning and sanitation in the venue. This report should highlight any
areas of concern, as well as areas that were found to be in compliance with
the FSP requirements.

3. Cleaning and Sanitation Records:

o Copies of the cleaning logs or sanitation records that were reviewed, showing
the dates and times of cleaning, the staff responsible, and any issues noted
during the process. These records should be signed off by the supervisor to
confirm that the checks were conducted.

e) Evaluation of the Two Checks Conducted

Evaluation of Compliance:

 Personal Observation: The observations indicated that while most staff members
followed the correct cleaning and sanitation procedures, there were a few instances
where the sequence of cleaning and sanitizing was not strictly adhered to. This
deviation was addressed immediately, and staff were reminded of the importance of
following the proper order.
 Site Inspection: The site inspection revealed that all visible surfaces and equipment
were clean and well-maintained. However, one area behind a large refrigerator had
accumulated dust and debris, which was promptly cleaned after the inspection. This
highlighted the need for more frequent checks of hard-to-reach areas.
 Record Checking: The review of the cleaning logs showed that most tasks were
completed on schedule, but there were a few instances where logs were not signed off
 by the responsible staff member. This was addressed by reminding staff to complete
records immediately after finishing their tasks to ensure accuracy.

Corrective Action:

 Training Refresher: A refresher training session on the proper cleaning and sanitation
procedures, including the importance of following the correct order and documenting
tasks promptly, will be conducted for all staff.
 Increased Inspection Frequency: Inspections of hard-to-reach areas will be increased
to prevent the accumulation of dirt and debris, with additional checks added to the
regular cleaning schedule.
 Enhanced Record-Keeping Protocols: Staff will be reminded of the importance of
signing off on cleaning logs immediately after completing their tasks. Supervisors will
conduct random checks to ensure compliance with record-keeping protocols.

Task 4

 a) Identified first out-of-control food safety situation (for example:

chicken not reaching required internal temperature during cooking,
temperature of a high-risk food delivered to the premises out of
TDZ, high risk food on display in bain maries is at 45°.

a) Identified First Out-of-Control Food Safety Situation

Situation: High-risk food on display in a bain-marie is at 45°C (113°F).

Details:

 High-Risk Food: High-risk foods include items such as cooked meats, dairy products,
and other perishable foods that are prone to bacterial growth if not kept at the correct
temperature.
 Bain-Marie: A bain-marie is used to keep food hot for extended periods, typically at
temperatures above 60°C (140°F) to prevent the growth of bacteria.

Out-of-Control Situation:

 Issue: The food in the bain-marie is being held at 45°C (113°F), which is well below
the safe temperature threshold. This temperature falls into the Temperature Danger
Zone (TDZ) of 5°C to 60°C (41°F to 140°F), where bacteria can rapidly multiply.
 Potential Risks: The food's safety is compromised as bacteria could multiply quickly
at this temperature, increasing the risk of foodborne illness.

Rationale: Maintaining food at the correct temperature is crucial to ensure food safety. When
high-risk foods are held below the required temperature, it can lead to rapid bacterial growth
and potential foodborne illnesses. Immediate corrective actions are necessary to address this
situation and prevent health hazards.

Corrective Actions:
 1. Immediate Response: Remove the affected food from the bain-marie and either reheat
it to a safe temperature or discard it if it has been in the TDZ for an extended period.
2. Investigate the Issue: Check the bain-marie's temperature settings and functionality.
Verify that it is working correctly and reaching the required temperature.
3. Review Procedures: Ensure that food handling procedures are followed correctly to
prevent similar situations in the future. This includes regular temperature checks and
maintenance of equipment.
4. Training: Reinforce food safety training with staff to ensure they are aware of proper
temperature control procedures and the importance of maintaining safe temperatures
for high-risk foods.

b) Action Taken in Response to the First Identified Out-of-Control Situation

Situation: Temperature of high-risk food delivered out of the Temperature Danger Zone
(TDZ).

Action Taken:

1. Immediate Rejection of the Delivery:

o Rationale: The food was immediately rejected and sent back to the supplier.
This decision was made because keeping the food would pose a significant
risk to food safety, potentially leading to foodborne illness if consumed.
Rejecting the delivery ensures that only food maintained within safe
temperature ranges is accepted into the venue.

2. Supplier Notification and Documentation:

o Rationale: The supplier was immediately notified of the issue, and a formal
complaint was lodged. This action was taken to ensure the supplier is aware
of the breach in food safety standards and can take corrective actions on
their end to prevent recurrence. Proper documentation of the incident was
made to maintain a record for future reference, supporting accountability
and traceability.

3. Review and Strengthening of Supplier Agreements:

o Rationale: The incident triggered a review of the supplier agreements to
reinforce the importance of temperature control during delivery. New
clauses were added to the contract, stating that any future deliveries found
out of the TDZ would result in penalties or termination of the contract. This
action helps ensure compliance with food safety standards and maintains a
consistent supply of safe food products.

4. Staff Training on Food Receiving Procedures:

o Rationale: A refresher training session was conducted for all staff involved in
receiving deliveries. The training focused on how to correctly check and
document food temperatures upon delivery and the importance of adhering
to food safety protocols. This action ensures that all staff are fully equipped
 to handle similar situations in the future and can act promptly to protect food
safety.

c) Completed Appropriate FSP Record(s)

The following records should be completed and attached to reflect the out-of-control situation
and the actions taken:

1. Delivery Rejection Log:

o A record of the rejected delivery, including the date, time, supplier details,
type of food, recorded temperature, reason for rejection, and the name of
the staff member who conducted the inspection.

2. Incident Report:
o A detailed report documenting the incident, including a description of the
out-of-control situation, actions taken (such as rejecting the delivery and
notifying the supplier), and any immediate corrective actions implemented.
This report should also include any follow-up actions, such as reviewing
supplier agreements or conducting staff training.

3. Supplier Communication Log:

o A log of the communication with the supplier, including dates, times, content
of the discussions, and any agreements made or corrective actions taken by
the supplier.

d) Identified Second Out-of-Control Food Safety Situation

Situation: Chicken Not Reaching Required Internal Temperature During Cooking

 Description: During the cooking process, it was observed that a batch of chicken did
not reach the required internal temperature of 75°C, which is necessary to ensure
that any harmful bacteria are killed. The internal temperature of the chicken was
measured at 65°C, which is below the safe threshold, posing a risk of serving
undercooked food to customers.

e) Action Taken in Response to the Second Identified Out-of-Control Situation

1. Immediate Cessation of Service:

o Rationale: The chicken was immediately removed from service, and the batch
was discarded. This action was necessary to prevent any potentially unsafe
food from being served to customers, thus avoiding the risk of foodborne
illness.

2. Investigation of Cooking Equipment:

o Rationale: The cooking equipment was inspected to determine if a
malfunction caused the chicken to cook unevenly or at a lower temperature.
This step ensures that any equipment issues are identified and corrected to
prevent future occurrences.
 3. Adjustment of Cooking Procedures:
o Rationale: Cooking procedures were reviewed and adjusted to ensure that all
chicken is cooked to the correct internal temperature in the future. This
includes extending cooking times or adjusting the heat settings on cooking
equipment to ensure food safety standards are consistently met.

4. Staff Retraining:
o Rationale: Staff involved in cooking were retrained on the importance of
using a food thermometer to check internal temperatures and the correct
procedures for verifying that food is safe to serve. This ensures that all food
prepared meets the required safety standards.

f) Completed Appropriate FSP Record(s)

The following records should be completed and attached to reflect the out-of-control situation
and the actions taken:

1. Temperature Monitoring Log:

o A record documenting the temperature readings of the chicken, including the
date, time, and specific temperatures recorded during cooking. It should also
note the actions taken once the issue was identified, such as discarding the
undercooked chicken.

2. Equipment Inspection Report:

o A report detailing the inspection of the cooking equipment, including any
findings related to equipment malfunction or maintenance needs, and the
corrective actions taken to resolve any issues.

3. Staff Training Log:

o Documentation of the retraining session provided to the cooking staff,
including the date, topics covered, and the names of the employees who
participated.

Task 5

a) Action to Prevent Recurrence of the Out-of-Control Food Safety Situation

For the Bain-Marie Situation:

1. Service/Repairs to Faulty Equipment:

o Action: Arrange for a service technician to inspect and repair the bain-marie
to ensure it reaches and maintains the required temperature.
o Outcome: The equipment will function correctly, keeping food above the TDZ
and reducing the risk of bacterial growth.

2. Increase Monitoring Frequency:

o Action: Implement a schedule for more frequent temperature checks of the
bain-marie throughout the day.
 o Outcome: Regular checks help identify and address any temperature issues
promptly before they result in a safety breach.

b) Action to Prevent Recurrence of Another Food Safety Situation

Example: High-Risk Food Delivered Out of TDZ:

1. Removal of Supplier from Approved Supplier List:

o Action: If a supplier consistently delivers food that does not meet
temperature requirements, remove them from the approved supplier list and
seek alternative suppliers.
o Outcome: Ensures that only reliable suppliers who meet food safety
standards are used, reducing the risk of receiving out-of-temperature
deliveries.

2. Sourcing More Compliant Alternatives:

o Action: Identify and source from suppliers who have a proven track record of
adhering to temperature control standards.
o Outcome: Reduces the likelihood of receiving non-compliant food items,
maintaining food safety and quality.

c) Food Safety Program Documentation to be Altered

Documentation to Alter:

1. Food Safety Procedures Manual:

o Changes: Update procedures related to temperature control and equipment
maintenance to reflect the new practices and equipment servicing protocols.

2. Training Materials:
o Changes: Revise training materials to include updated procedures for
monitoring and handling food temperatures, and for dealing with non-
compliant suppliers.

3. Temperature Logs:
o Changes: Modify temperature log forms to include more frequent check
intervals or additional fields for tracking equipment maintenance and
supplier compliance.

Rationale: Updating these documents ensures that the food safety program reflects current
practices and requirements, aiding in consistent implementation and compliance.

d) Notifying Staff of Changes to the FSP

Ways to Notify Staff:

1. Team Meetings:
o Action: Discuss changes in regular team meetings, highlighting new
procedures and their importance.
 o Outcome: Ensures that all staff are informed in a collective setting, allowing
for immediate questions and clarification.

2. Posters in the Staff Room:

o Action: Display posters summarizing the key changes to food safety practices
in common staff areas.
o Outcome: Provides a constant visual reminder of the new procedures.

3. Handouts Containing Updated Protocols:

o Action: Distribute handouts with updated protocols and procedures to all
relevant staff members.
o Outcome: Ensures that each staff member has a personal reference
document for review and compliance.

e) Action to Check and Verify Implementation of Revised Protocols

Verification Actions:

1. Personal Observation of Staff Practice:

o Action: Conduct regular observations of staff to ensure they are following the
revised protocols.
o Outcome: Direct observation helps identify any non-compliance issues and
provides opportunities for immediate correction.

2. Checking Food Safety Records:

o Action: Review completed temperature logs and other records to ensure they
reflect adherence to new protocols.
o Outcome: Verifies that documentation aligns with the updated procedures
and identifies any discrepancies.

3. Monitoring Designated Procedures:

o Action: Implement audits or spot checks of designated food safety
procedures and equipment maintenance.
o Outcome: Ensures that all procedures are being followed correctly and
equipment is functioning as required.

Task 6 – Maintained Food Safety Program Documents

a) Completed Record Example:

 Record Type: Temperature Checks for Refrigerated Storage

 Details: Provide copies of records for a 30-day period showing temperatures of
refrigerated storage.

b) Second Record Example:

 Record Type: Process Log for a Menu Item

  Details: Provide copies of records for a 30-day period documenting the preparation
and cooking processes for a specific menu item.

c) Completed Sections:

 Action: Ensure all sections of each record are filled out accurately, including dates,
times, temperatures, and staff initials.
 Outcome: Complete and accurate records support compliance with food safety
requirements and facilitate easy tracking and verification.

Task 4 – Dealt with two (2) out of control food safety situations Task
4 – Dealt with two (2) out of control food safety situations Task 4 –
Dealt with two (2) out of control f

4 – Dealt with two (2) out of control food safety situations

4 – Dealt with two (2) out of control food safety situations