CXA214 Food Sciences and Practices
Assessment Item 3: Food Safety Report
Task
description
Attending the Drysdale TASTAFE sessions in week 8 and 9 you will assist you to
complete your Food Safety Report. This report requires you to complete the
following tasks:
1. KITCHEN LAYOUT DIAGRAM – Prepare and complete a layout diagram of
the Drysdale TASTAFE commercial kitchen including not only where food is
prepared by where it is stored and where waste is disposed of.
2. FOOD SAFETY CHECKLIST – Using the Food Safety checklist provided,
assess the Drysdale TASTAFE Kitchen. You should have your questions
prepared ready to ask the Drysdale Supervisor running the practical cooking
sessions. This check lists has been developed in accordance with the Australia
and New Zealand Food Standards Code so if you have any queries about the
questions refer back to the FSANZ website for more information.
3.2.2 Food Safety Practises and General Requirements
3.2.3 Food Premises and Equipment
3. HACCP – Perform a hazard analysis on one (1) of the recipes prepared during
your 2 week practical session at Drysdale TASTAFE. You will need to firstly
develop a flow chart, identify the critical control points, for each control point
apply critical limits, monitoring procedure and indicate corrective actions that
may be required.
4. SHORT SUMMARY OF FINDINGS
Note that Standard 3.2.2 and 3.2.3 can be found on
http://www.foodstandards.gov.au/thecode/foodstandardscode.cfm#_three.
Assessment
criteria
10%
Task length Maximum 1000 words (+/- 10%)
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