KII4057 Principles Of Food Safety

Prior to commencing the KII4057 Principles Of Food Safety assessments, your trainer/assessor will explain each assessment task and the terms and conditions relating to the submission of your assessment task. Please consult with your trainer/assessor if you are unsure of any questions. It is important that you understand and adhere to the terms and conditions, and address fully each assessment task. If any assessment task is not fully addressed, then your assessment task will be returned to you for resubmission. Your trainer/assessor will remain available to support you throughout the assessment process.

Written work

Assessment tasks are used to measure your understanding and underpinning skills and knowledge of the overall unit of competency. When undertaking any written assessment tasks, please ensure that you address the following criteria:

Address each question including any sub-points

Demonstrate that you have researched the topic thoroughly

Cover the topic in a logical, structured manner

Your assessment tasks are well presented, well referenced and word processed

Your assessment tasks include your full legal name in the provided cover page.

Active participation

It is a condition of enrolment that you actively participate in your studies. Active participation is completing all the assessment tasks on time.

Plagiarism

Plagiarism is taking and using someone else’s thoughts, writings or inventions and representing them as your own. Plagiarism is a serious act and may result in a learner’s exclusion from a course. When you have any doubts about including the work of other authors in your assessment, please consult your trainer/assessor. The following list outlines some of the activities for which a learner can be accused of plagiarism:

Presenting any work by another individual as one’s own unintentionally

Handing in assessments markedly similar to or copied from another learner

Presenting the work of another individual or group as their own work

Handing in assessments without the adequate acknowledgement of sources used, including assessments taken totally or in part from the internet.

If it is identified that you have plagiarised within your assessment, then a meeting will be organised to discuss this with you, and further action may be taken accordingly.

Collusion

Collusion is the presentation by a learner of an assignment as their own that is, in fact, the result in whole or in part of unauthorised collaboration with another person or persons. Collusion involves the cooperation of two or more learners in plagiarism or other forms of academic misconduct and, as such, both parties are subject to disciplinary action. Collusion or copying from other learners is not permitted and will result in a “NS” grade and NYC.

Assessments must be typed using document software such as (or similar to) MS Office. Handwritten assessments will not be accepted (unless, prior written confirmation is provided by the trainer/assessor to confirm).

Competency outcome

There are two outcomes of assessments: S = Satisfactory and NYS = Not Yet Satisfactory

Once the learner has satisfactorily completed all the tasks for this module the learner will be

awarded “Competent” (C) or “Not yet Competent” (NYC) for the relevant unit of competency.

If you are deemed “Not Yet Competent” you will be provided with feedback from your assessor and “will” be given another chance to resubmit your assessment task(s). If you are still deemed as “Not Yet Competent” you will be required to re-enrol in the unit of competency.

Additional evidence

If we, at our sole discretion, determine that we require additional or alternative information/evidence in order to determine competency, you must provide us with such information/evidence, subject to privacy and confidentiality issues. We retain this right at any time, including after submission of your assessments.

Confidentiality

We will treat anything, including information about your job, workplace, employer, with strict confidence, in accordance with the law. However, you are responsible for ensuring that you do not provide us with anything regarding any third party including your employer, colleagues and others, that they do not consent to the disclosure of. While we may ask you to provide information or details about aspects of your employer and workplace, you are responsible for obtaining necessary consents and ensuring that privacy rights and confidentiality obligations are not breached by you in supplying us with such information.

Assessment appeals process

If you feel that you have been unfairly treated during your assessment, and you are not happy with your assessment and/or the outcome as a result of that treatment, you have the right to lodge an appeal. You must first discuss the issue with your trainer/assessor. If you would like to proceed further with the request after discussions with your trainer/assessor, you need to lodge your appeal to the course coordinator, in writing, outlining the reason(s) for the appeal. For more information please refer to our policy and procedures by visiting www.kii.edu.au/documents or login to your LMS account by clicking the link https://www.kiionline.edu.au/course/view.php?id=59.

Recognised prior learning

Candidates will be able to have their previous experience or expertise recognised on request.

Special needs

Candidates with special needs should notify their trainer/assessor to request any required adjustments as soon as possible. This will enable the trainer/assessor to address the identified needs immediately

Assessment requirements

Assessment can either be:

Direct observation
Product-based methods e.g. reports, role plays, work samples
Questioning

The assessment activities in this workbook assess aspects of all the elements, performance criteria, skills and knowledge and performance requirements of the unit of competency.

To demonstrate competence in this unit you must undertake all activities in this Assessment and have them deemed satisfactory by the assessor. If you do not answer some questions or perform certain tasks, and therefore you are deemed to be Not Yet Competent, your trainer/assessor may ask you supplementary questions to determine your competence. Once you have demonstrated the required level of performance, you will be deemed competent in this unit.

Should you still be deemed Not Yet Competent, you may have the opportunity to resubmit your assessments or appeal the result.

As part of the assessment process, all learners must abide by any relevant assessment policies as provided during induction (orientation). For more information refer to our assessment policies by visiting www.kii.edu.au/documents or login to your LMS account

If you feel you are not yet ready to be assessed or that this assessment is unfair, please contact your assessor to discuss your options. You have the right to formally appeal any outcome and, if you wish to do so, discuss this with your trainer/assessor.

Demonstration (if applicable)

Throughout this unit, you will be expected to show your competency of the elements through demonstrations. Your trainer/assessor will have a list of demonstrations you must complete or tasks to be observed. The demonstrations will be completed as well as the activities found in this Assessment

An explanation of demonstrations:

Demonstration is off-the-job

A demonstration will require:

Performing a skill or task that is asked of you

Undertaking a simulation exercise.

The demonstration will take place in the training environment. Your trainer/assessor will ensure you are provided with the correct equipment and/or materials to complete the task. They will also inform you of how long you have to complete the task.

You should be able to demonstrate the skills, knowledge and performance criteria required for this KII unit.

ASSESSMENT COVERSHEET

Unit:
Course Name:
Assessment Tool:	Assessment 2

Student must fill this section:
Student Name:
Student ID:
Privacy Release Clause:	“I give my permission for my assessment material to be used in the auditing, assessment validation & moderation Process”
Authenticity Declaration:	“I declare that: The material I have submitted is my own work;I have kept a copy of all relevant notes and reference material that I used in the production of my work;I have given references for all sources of information that are not my own, including the words, ideas and images of others.”
Student signature:	Date:

KII4057 Principles Of Food Safety

Assessment Completion Status
Attempt	Satisfactory	Non-Satisfactory	Date	Assessor’s Signature
Initial attempt
2nd attempt/Re- assessment

KII4057 Principles Of Food Safety

Feedback to student:

KII4057 Principles Of Food Safety

Information for Student:

All work is to be entirely of the Student.

Read the instructions for each question very carefully.Be sure to PRINT your FULL name & LAST name in every place that is provided.Short questions must be answered in the spaces provided or follow the word limits as instructed.For those activities requesting extra evidence such as: research reports, ESSAY reports, etc. The student must attach its own work formatted in double space, Arial 12 pts.All assessment tasks must be addressed correctly in order to obtain a competence for the unit of competency.If the Student doesn’t understand the assessment, they can request help from the assessor to interpret the assessment.All assessments must be submitted online. Login to www.kiionline.edu.au and follow the subject link to submit your assessments. Note that the hard copy of the assessments will not be accepted.

Re-assessment of Result& Academic Appeal procedures:

If a student is not happy with his/ her results, that student may appeal against their grade via a written letter, clearly stating the grounds of appeal to the Operations Manager. This should be submitted after completion of the subject and within fourteen days of commencement of the new term. Re-assessment Process: An appeal in writing is made to the Operations Manager providing reasons for re-assessment /appeal.Operations Manager will delegate another faculty member to review the assessment.The student will be advised of the review result done by another assessor.If the student is still not satisfied and further challenges the decision, then a review panel is formed comprising the lecturer/trainer in charge and the Operations Manager OR if need be an external assessor.The Institute will advise the student within 14 days from the submission date of the appeal. The decision of the panel will be deemed to be final.If the student is still not satisfied with the result, the he / she has the right to seek independent advice or follow external mediation option with nominated mediation agency.Any student who fails a compulsory subject or appeals unsuccessfully will be required to re-enrol in that subject. The cost of reassessment will be borne by the Institute. The external assessor will base his/her judgement based on principles of assessment. These principles require assessment to be reliable, fair, practical and valid. Academic Appeals If you are dissatisfied with the outcome of the re-evaluation process, you have a right to appeal through academic appeals handling protocol.To appeal a decision, the person is required to complete the KII- Request for Appeal of a Decision form with all other supporting documents, if any. This form is available via our website. The completed Request for Appeal form is to be submitted to the Student Support Officer either in hard copy or electronically via the following contact details: Student Support Officer, Kingsford International Institute (KII), Level 6, 128-136 Chalmers St, Surry Hills, NSW 2010, Email: [email protected] The notice of appeal should be in writing addressed to the Operations Manager and submitted within seven days of notification of the outcome of the re-evaluation process.If the appeal is not lodged in the specified time, the result will stand and you must re-enrol in the unit.In emergency circumstances, such as in cases of serious illness or injury, you must forward a medical certificate in support of a deferred appeal. The notice of appeal must be made within three working days of the concluding date shown on the medical certificate.The decision of Operations Manager will be final.Student would then have the right to pursue the claim through an independent external body as detailed in the students’ complaint / grievance policy.

KII4057 Principles Of Food Safety

“I understand all the above rules and guidelines for the assessment”

Full Name

Signature

Date (dd/mm/yyyy)

KII4057 Principles Of Food Safety

Assessment 2

The summative assessments are the major activities designed to assess your skills, knowledge and performance, as required to show competency in this unit. These activities should be completed after finishing the Learner Guide. You should complete these as stated below and as instructed by your trainer/assessor.

Skills, knowledge and performance may be termed as:

Skills – skill requirements, required skills, essential skills, foundation skills

Knowledge – knowledge requirements, required knowledge, essential knowledge, knowledge evidence
Performance – evidence requirements, critical aspects of assessment, performance evidence.

Section: Skills and performance

It will demonstrate all the skills required for this unit of competency – your assessor will provide further instructions to you, if necessary.

The performance activity is designed to be a practical activity performed either in the workplace or a simulated environment. You should demonstrate the required practical tasks for the unit of competency and be observed by the assessor.

Supporting resources: Supporting resources include templates and portfolios which can be used by the student to support them in providing evidence of their competence to this assessment. You will find supporting resources in the Student Resources folder for this unit. Please ensure that students receive these documents before they begin their assessment tasks. For this unit, the supporting resources for students comprise:

Project Portfolio.
Food Safety program template.

Section: Skills and performance (Project Portfolio)

Tasks required for this unit

This unit of competency requires that you:

develop and implement a complete food safety program for a food preparation organisation in line with regulatory requirements, including:
- policies and procedures
- product specifications
- monitoring documentation
- providing 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.

Complete your Project Portfolio and FSP (template provided in resources folder)

Carefully read the following information.

Successful completion of this unit requires that you complete the tasks listed above. It is important that you provide evidence that you have successfully completed each task. We have provided a Project Portfolio to help you.

Below is a guide to the skills and knowledge you must demonstrate when you are completing each task. We have provided a number of documents to assist you and you will find these in your Project Portfolio.

What do I need to demonstrate?

During your assessments you will be required to demonstrate a range of the skills and knowledge that you have developed during your course. These include:

assess areas of the organisation that impact on food safety

look at food handling and preparation processes to identify any food hazards

identify critical control points (CCPs)

look at quality assurance systems for suppliers that deliver foodstuffs

assess current product specifications for food items prepared and sold

assess current policies and procedures

assess monitoring practices and continuous improvements practices

consult with stakeholders when developing food safety program

include regulatory requirements and standards into policies and procedures

create and document controls for identified CCPs

develop corrective action procedures for uncontrolled hazards

develop systems to monitor controls and record keeping

develop and record product specifications for food items prepared and sold

assess training needs

develop training programs

schedule regular reviews of program

document program and provide to regulatory authorities as required

communicate program, policies, procedures and practices to staff

display required signage

organise training and mentoring

monitor staff to ensure they are following processes

manage actions for incidents of uncontrolled food hazards

make changes to correct food safety breaches

maintain documentation

conduct internal auditing of food safety program

assist external auditors when inspecting business

regularly review program, policies, procedures and monitoring systems in consultation with stakeholders
amend food safety program with changes

communicate changes to staff

identify and act on additional training needs based on changes to food safety practices.

How will I provide evidence?

In your Project Portfolio you will find some detailed information about providing evidence. You will complete a Project Portfolio and submit a number of attachments as part of your evidence.

Tips for completing your Project Portfolio

Read through this assessment and your Project Portfolio before you get started and make sure you understand what you need to do. If you are unsure, speak to your assessor and/or supervisor.
Stay up to date! Providing organised, complete evidence forms part of your assessment.
Stay in touch with your assessor. Ask questions, raise issues, check in, communicate.

Most importantly, ask for help if you are having trouble!

Prepare to develop your Food Safety Program (FSP).

For this assessment, you are to assume that the training kitchen you have access to is preparing to develop a new food safety program. Consider the location of the business and download a Food Safety Program template for the relevant state or territory from the Internet, or from your assessor. Note, you will find that each state or territory government will provide a detailed template that food and catering businesses can use that is compliant and will fulfill the requirements of this unit including the regulatory requirements for your state or territory and food premises type. Your assessor needs to approve your template before you start working with it to ensure that these aspects are covered.

Your assessor will assist you to form a working group so that you can have team members to collaborate with and consult with when developing your food safety program. You will each develop your own program, but you will act as each other’s stakeholders and participate in training sessions for this assessment.

Form your group (maximum 5 persons per group) and write down the names of your group members in your Project Portfolio in Section 1.

Complete Section 1 of your Project Portfolio.

Develop your FSP.

Begin development of your food safety program. Start by reading through the template or tool you are using to create your program, and completing the following sections:

Business details – in this section your will analyse and record the business’s regulatory requirements, type of business, name of licencee, name of food safety supervisor, type of food establishment, number of meals served and whether there are any offsite arrangements or other organisations involved (for this assessment you can assume responsibility as the applicant or licencee required to make all declarations for purposes of assessment only).
Identify and document your food handling activities – in this section you will systematically identify all the food handling activities that are undertaken in your premises. Your template should have an example flow chart, so you can either modify this one, create a new one that accurately reflects the processes involved in your particular case, or you can simply create a process flow using bullet points. Update your template or tool once you have identified the steps involved and document it in the relevant section. Also complete the Food Handling Activities Checklist in your template and read and work through all of the activities related to food handling which include:
Purchasing processes – read through the suggested policy and develop your list of approved food suppliers in the template record provided
Receiving

Dry storage

Cold storage

Frozen storage

Thawing

Preparation

Cooking

Cooling food

Reheating and hot holding

Serving, self-serve and displaying food

Allergens, food packaging and labelling

Transporting food (if relevant, for example, food is not delivered to the premises, but someone goes to purchase and collect food and has to transport it back to the training kitchen

Off-site events – if this is relevant to the business and sometimes events are catered for at other locations.

Read through all of the suggested policies in the tool or template you are using to create your food safety program that deal with the sections above, highlight any modifications you make so the policies are more suited to your business (indicate changes made in a colour highlight so your assessor can easily locate them).

Read through and modify all the support programs in the template (indicate changes made in a colour highlight so your assessor can easily locate them) which need to include:

Food premises and equipment

Cleaning and sanitising

Personal hygiene and health of food handlers

Temperature control

Pest control

Waste management

Product recall schedule

Customer complaints

Skills and knowledge

Staff training

Customise any record templates that you will be implementing as part of the food safety program such as temperature control logs, the 2 hour/4 hour guide, cleaning schedules etc and make sure you have customised the full program so it’s ready to be implemented into the business.

Note, when developing and customising the documentation, where there are suggested procedures, you can think about the actual procedure that is followed in the training kitchen and decide whether to amend it based on current practice or if the suggested procedure is better than the current practice you may decide to keep the suggestion.

You will discuss changes to the program in a meeting in the next step so takes notes for a discussion with your working group when developing your documentation.

Finalise your documentation and save as Food Safety Program Draft in preparation for your meeting with your working group and attach this to your Project Portfolio in Section 1.

Submit Section 1 of your Project Portfolio to your assessor prior to moving on to the next step.

Consult with stakeholders.

You will now be involved in a round table meeting with your working group you formed in activity step 2. Each group member will have 10 minutes to discuss their program and changes made and 5 mins for each group member to gather feedback or suggested changes from the other group members. You can spend more time at the end of the meeting discussing changes needed after each person has had their allocated 15 minutes and spend some time discussing training needs of the business. Take an electronic or hard copy of your draft FSP to share with your working group.

The purpose of the meeting is to:

discuss existing practices of the training kitchen / business and the suggested wording of policies and processes in the template you are using.
decide which existing practices should be incorporated into the new food safety program, including monitoring arrangements and how this will be done; and
discuss training needs and the best way to go about this.

After the meeting, finalise any changes to your FSP, complete the Audit Checklist within the program to ensure that you are ready to finalise your document, and document the review activities and the date for the next review (your template should have a review section you can customise and complete. Save this as Food Safety Program V1.0 ready for implementation within the business. Also save it as an attachment to your Project Portfolio.

This meeting should take approximately 20 minutes.

Your assessor will directly observe it.

Comply with your local council accreditation steps.

Look up the steps in your local government area in relation to submission and accreditation of your FSP with your local council and simulate following these steps. For example, you will not actually submit anything to council, but you need to demonstrate that you can follow the process.

Refer to your Project Portfolio in Section 2 and begin work on this section.

Develop and deliver training for staff.

Prepare training materials for staff based on the information in your FSP and based on your discussions with your work group in Activity Step 4. For example, create a fact sheet related to hygiene, print out the food handler skills and knowledge checklist that outlines their legal responsibilities or develop another training aid based on the needs discussed in your group meeting. This training aid must also be suitable for you to use as a visual display in the work area and you will need to submit this as a portfolio attachment.

Arrange a training session with one of your group members – arrange this directly with them via email or calendar invite for either an in-person training session or online depending on what suits you both best and make sure your assessor can either observe this or prepare to record it for them. Provide evidence of arranging this in Section 2 of your Project Portfolio.

Prepare and send an email to your work group to implement the new program with the details of when the new FSP is being implemented (this should be immediately) and how this will occur, for example, where the new FSP is located, and any other details they may need to be aware of such as major changes to a specific procedure.

Complete Section 2 of your Project Portfolio and submit to your assessor.

Monitor operational activities.

Assume that one week has passed by since the implementation of the new FSP.

You need to complete a check on all the logs that have been completed for the past week to ensure that the program has been followed correctly. Your assessor will provide you with one week’s worth of logs for you to review – check them all against the procedures in the FSP to ensure that they have been followed correctly (in reality, you will be using logs that are working as part of the current food safety program, but you can check them against the new program that you have developed). Look through all of the logs that form part of the FSP for the past week.

Work with one of the members from your working group for this step so that you work collaboratively for this scheduled review and make use of the food safety program review documentation and checklists that will be included in the back of the FSP documentation.

Start working on Section 3 of your Project Portfolio and answer all the questions related to this step.

Respond to an incident and apply corrective action.

Assume that you have discovered that a new supplier has been found in breach for two items in a delivery last week. The two frozen items were not stored and transported correctly.

Work through the steps involved, complete the associated corrective activities by recording this in the relevant records and draft an email to the supplier informing them of the action you are taking and communicate this to staff via email also.

Continue working on Section 3 of your Project Portfolio to record this.

Submit Section 3 of your Project Portfolio to your assessor prior to moving on to the next step.

Arrange and participate in an independent food safety audit.

Assume that another three months have passed, and the business has decided to have an independent auditor audit the program and premises in readiness for its upcoming scheduled council audit in three months’ time.

Conduct some research online about who you can appoint to do this and complete the activities in your Project Portfolio in Section 4. Please note, you will not actually contact the independent auditor or food safety consultant, but you will follow steps as part of the simulation including drafting an email to arrange the visit.

Prepare for an upcoming audit by ensuring that three months’ worth of records and logs are obtained of the training kitchen for all records and support programs within the FSP and that the most current and up to date FSP document is printed or copied, and all files are ready for the auditor to review and that access to the training kitchen can be obtained for the auditor.

Your assessor will act in the role of the independent auditor when it’s time to participate in the simulated audit. Refer to your Project Portfolio in Section 4 for more details and record your evidence and include all the necessary attachments as instructed. This simulated audit will take place on one of your scheduled classroom dates.

Participate in the KII4057 Principles Of Food Safety audit as a group with your assessor acting as auditor and your classmates as colleagues. This includes looking through the records together, noting down any discrepancies or issues and conducting a walkthrough of the premises to ensure that the FSP is relevant for the area and is being followed.

Obtain and file the audit checklist/report from the auditor when the audit has been completed.

Evaluate and revise your FSP.

Form back into your working groups after the audit and review the audit findings from the checklist/report completed by your assessor acting as auditor.

The purpose of this meeting is to discuss:

The food safety controls in place and how it can be ensured that the issues picked up can be resolved moving forward.
A discussion of the associated policies, procedures, product specifications, monitoring systems and record keeping processes in place in the FSP and how it can be better controlled to ensure all logs and checks are completed in the way they have been designed.
Updates to the documentation to ensure that monitoring processes are occurring the way they are intended.
Training that needs to occur and how this can be provided.

Continue working on Section 4 of your Project KII4057 Principles Of Food Safety Portfolio to record this.

This meeting should take approximately 30 minutes.

Your assessor will directly observe it.

After your discussion, make all the required amendments and updates to your FSP, follow version control procedures and review documentation within the program to show that changes have been applied and the information about what as changed and the dates it was completed.

Draft communication to your team about the changes and why it’s been necessary to make these. Ensure you point out the issues that have been identified during the audit, but also make sure that you focus on the positive aspect of how the changes will ensure that issues like these don’t arise again and be inclusive in your language. Advise them of the upcoming training session that will be held as discussed at the meeting with your working group.

Submit Section 4 of your Project Portfolio to your assessor prior to moving on to the next step.

Submit documents to your assessor.

Make sure you have completed all sections of your Project Portfolio, answered all questions, provided enough detail as indicated and proofread for spelling and grammar as necessary.

Send or submit the completed Project Portfolio to your assessor.

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