Especially time and temperature controls used the receiving

Assessment for this Unit of Competency/Cluster	Details
Assessment 1	Assignment
Assessment 2	Practical Observation
Assessment 3
Assessment conducted in this instance: Assessment 1 2 3

Student to complete
	My assessor has discussed the adjustments with me
	I agree to the adjustments applied to this assessment
Signature		Date

Assessment Guidelines

What will be assessed
local government food safety regulations and inspection regimes consequences of failure to observe food safety policies and procedures conditions for development of microbiological contamination environmental conditions and, temperature controls, for storage safe food handling practices for the following different food types: dairy meat and fish equipment operating procedures, especially how to calibrate, use and clean a temperature probe and how to identify faults maintenance high risk customer groups
Place/Location where assessment will be conducted

Resource Requirements
Pen, Paper, internet access
Instructions for assessment including WHS requirements

	First Attempt	2nd Attempt	Extension – Date: / /
	Satisfactory Not Yet Satisfactory
Feedback to Student:
Assessor(s) Signature(s):				Date:	/ /
Student Signature				Date:	/ /

In order to conform to the latest requirements for food safety you are required to write a set of Standard Operating Procedures (SOPs) to meet all requirements outlined in the current legislation. You will also need to provide a reference manual for all relevant staff.

These will need to include:

Danger Zone
Critical Limits and Time Frames

Persons who handle and prepare foodstuffs
Premises

(For example it is insufficient to state “measure temperature” – you will need to explain how temperatures are measured; what the specific temperature must be according to the commodity you are inspecting; and what your corrective actions will need to include in case of any discrepancy – apply these at all steps.)

The meaning of hazardous foods, especially as described by local legislation and national food codes including typical examples for potentially hazardous foods across all food groups.
A cleaning and sanitising procedure for a mincer, blender and coolroom or fridge. The cleaning procedure must take into account the critical areas of these pieces of equipment which could create potential breeding grounds for bacteria and how this can be effectively avoided.
An outline of all potential high risk customer groups and the implications of poor food standards for these groups.

Hygiene Requirements for handling, processing and storage
4 examples of dishes using eggs that are considered high risk and how these risks can be avoided or reduced