Develop and implement a food safety program

Formats and tools

Unit Description
Reconstruct the unit from the xml and display it as an HTML page.
Assessment Tool
an assessor resource that builds a framework for writing an assessment tool
Assessment Template
generate a spreadsheet for marking this unit in a classroom environment. Put student names in the top row and check them off as they demonstrate competenece for each of the unit's elements and performance criteria.
Assessment Matrix
a slightly different format than the assessment template. A spreadsheet with unit names, elements and performance criteria in separate columns. Put assessment names in column headings to track which performance criteria each one covers. Good for ensuring that you've covered every one of the performance criteria with your assessment instrument (all assessement tools together).
Wiki Markup
mark up the unit in a wiki markup codes, ready to copy and paste into a wiki page. The output will work in most wikis but is designed to work particularly well as a Wikiversity learning project.
Evidence Guide
create an evidence guide for workplace assessment and RPL applicants
Competency Mapping Template
Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners. A template for developing assessments for a unit, which will help you to create valid, fair and reliable assessments for the unit, ready to give to trainers and students
Observation Checklist
create an observation checklist for workplace assessment and RPL applicants. This is similar to the evidence guide above, but a little shorter and friendlier on your printer. You will also need to create a seperate Assessor Marking Guide for guidelines on gathering evidence and a list of key points for each activity observed using the unit's range statement, required skills and evidence required (see the unit's html page for details)

Self Assessment Survey
A form for students to assess thier current skill levels against each of the unit's performance criteria. Cut and paste into a web document or print and distribute in hard copy.
Moodle Outcomes
Create a csv file of the unit's performance criteria to import into a moodle course as outcomes, ready to associate with each of your assignments. Here's a quick 'how to' for importing these into moodle 2.x
Registered Training Organisations
Trying to find someone to train or assess you? This link lists all the RTOs that are currently registered to deliver SITXFSA002A, 'Develop and implement a food safety program'.
Google Links
links to google searches, with filtering in place to maximise the usefulness of the returned results
Reference books for 'Develop and implement a food safety program' on This online store has a huge range of books, pretty reasonable prices, free delivery in Australia *and* they give a small commission to for every purchase, so go nuts :)

Elements and Performance Criteria




Evaluate organisation requirements for the food safety program.


Evaluate the characteristics of the organisation.


Examine all food handling operations and processes and identify potential or existing food hazards.


Identify all critical control points in the food preparation system where food hazards can be controlled.


Identify product suppliers and determine the quality assurance specifications that relate to foodstuffs supplied.


Evaluate existing product specifications covering all food items prepared and sold.


Evaluate existing policies, procedures and monitoring practices, including record keeping, and assess the need for change.


Develop a food safety program to control hazards.


Design a food safety program to suit the characteristics and needs of the organisation, in consultation with appropriate colleagues and stakeholders.


Ensure that the food safety program complies with regulatory requirements and standards.


Develop food production flow charts to document the critical control points for the ongoing control of food hazards.


Establish and document methods of food hazard control for each critical point.


Develop food safety policies and procedures for food hazard control.


Develop procedures for the systematic monitoring of controls and establish a recording system to document the monitoring.


Develop procedures for implementing corrective actions when hazards are found not to be under control.


Develop or modify and record product specifications covering all food items prepared and sold.


Identify training needs and develop a training plan or program based on needs.


Develop a schedule for regular review of the food safety program.


Set out the food safety program, including all policies and procedures, in a clearly articulated written document and provide to regulatory authorities as required.


Implement the food safety program.


Communicate food safety programs, policies, procedures and product specifications to colleagues in the workplace and ensure display of appropriate signage and access to information.


Organise appropriate training and mentoring related to the food safety program.


Monitor operational activities to ensure that policies and procedures for hazard control, monitoring and documentation are consistently followed by all employees.


Manage the response to incidents where food hazards are found not to be under control and oversee the implementation of corrective action procedures.


Make swift amendments to any practices that led to the food safety breach, and document, communicate and implement changes.


Maintain all documents that relate to the management of the food safety program, monitor performance and adjust the program accordingly.


Participate in food safety audit.


Ensure that the food safety program is audited by a food safety auditor or compliance inspector at the auditing frequency applicable to the business and according to legislative requirements.


Participate in any inspections of the premises or documents that relate to food safety management and provide assistance to the food auditor or compliance inspector.


Retain all records of food audits according to legislative requirements.


Evaluate and revise the food safety program.


Conduct a regularly scheduled review of the food safety program in consultation with colleagues to ensure its adequacy.


Carry out tests and measures to validate required food safety controls.


Review policies, procedures, product specifications, monitoring systems and all record keeping methods, identify required changes and incorporate amendments.


Prepare an updated food safety program, including all current policies, procedures, product specifications and monitoring documents, in a clearly articulated written document and provide to regulatory authorities as required.


Communicate changes to the food safety program to all employees and ensure that they are incorporated into the production system as scheduled.


Identify the need for additional training based on changes to food safety practices.

Qualifications and Skillsets

SITXFSA002A appears in the following qualifications:

  • SIT40607 - Certificate IV in Hospitality (Catering Operations)
  • SIT40707 - Certificate IV in Hospitality (Patisserie)
  • SIT60307 - Advanced Diploma of Hospitality
  • SIT40407 - Certificate IV in Hospitality (Commercial Cookery)
  • SIT50307 - Diploma of Hospitality