Assessor Resource
SITXFSA002A
Develop and implement a food safety program
Assessment tool
Version 1.0
Issue Date: May 2024
This unit has application to hospitality, commercial catering and retail venues where food is stored, prepared, displayed, served and disposed of, such as any venue operating a permanent or temporary kitchen or smaller food preparation area. It applies to restaurants, cafes, clubs, hotels, attractions, events and conference venues, fast food restaurants, retail food outlets such as sandwich shops and food court outlets. It would apply to tour operators involved in the preparation and service of food at temporary sites.
Other industries will need to access industry-specific food safety units of competency.
A food safety program would normally be based on the hazard analysis and critical control points (HACCP) method but this unit can apply to other food safety systems.
The development and implementation of a food safety program requires the application of significant planning, organisational and contingency management skills. This role is generally undertaken by senior personnel who operate autonomously, and who are responsible for making strategic decisions on establishing and monitoring risk control systems for food-related hazards. Programs are developed by such people as chefs, kitchen managers, catering managers, fast food store managers and owner-operators of small business catering operations or retail food outlets.
This unit describes the performance outcomes, skills and knowledge required to develop, implement and evaluate a food safety program for a range of service industry operations where food is stored, prepared, displayed, served and disposed of. It requires the ability to determine the specific program requirements for an organisation and prepare policies and procedures for other personnel to follow.
This unit is one of three hierarchical units describing varying levels of participation in food safety processes:
SITXOHS002A Follow workplace hygiene procedures
SITXFSA001A Implement food safety procedures
SITXFSA002A Develop and implement a food safety program.
Food safety is nationally legislated by the Food Standards Australia New Zealand Act 1991 which provides for the operation of a statutory authority known as Food Standards Australia New Zealand.
The Australia New Zealand Food Standards Code (the Code) developed by this authority contains an individual standard for the development of food safety programs. This unit of competency complies with the legislative requirements for food safety and the development of a food safety program as outlined in the Code.
The legislative requirement for a business to develop a program, along with training and certification requirements, differs across state and territory governments.
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