Reference no: EM131742471 , Length: word count:2000

Part -1:

Assignment

Upon reviewing the current food safety program from what the general manager has gone through with you, you have also discovered it covers policies from old food safety legislation and must be updated (NOTE: Your trainer will be going through an out dated food safety program with you in class prior to conducting this task where you will identify all of the out dated procedures you are required to update). You must develop a food safety program. that complies with the current Victorian food safety act. You trainer will provide you with a template for which you must complete the program in and you must conduct the following tasks within the template in order for the program to be compliant under the law

1. Business details: Complete this section by making up a name for your restaurant and all the other details in this section eg. Address phone number etc. Example from the template below:

Business details
Business name: Jenny's dumpling house
Address:
Phone number/s:
Type of business:
Number of staff working with food:

2. Introduction: In this section complete a summary of your expectations of what staff must follow and strive for in relation to food safety and quality. 1 or 2 paragraphs will be sufficient

3. Identify hazards and prepare standard operating procedures: Identify all possible hazards at each critical control point and prepare all of the mandatory food safety standard operating procedures each staff member must follow at each critical control point. In the assignment template provided by the trainer we have prepared an example on the next page of the following critical control point: Receiving food (see next page), this provides all information about the hazards and standard operating procedures for receiving food. You must date version control this document in the footer so as to be able to update the version control after the first drafts review when amendments and improvements are made.

You must write procedures explaining all of the standard uniforms chefs must wear and a procedure for record keeping. You must also design a daily diary record form in a word document with instructions and boxes for recording the following mandatory records that
must be taken:
- Temperature records for all storage and display units taken twice daily
- Calibration of the temperature thermometers taken once daily
- Activity log of 1 menu items entire time, process temperatures taken once daily
- Receiving log for any deliveries of food taken daily
- A cleaning schedule checklist to be checked off once daily

4. After the draft is submitted you will conduct a meeting with the general manager (the trainer will be acting as the general manager during the meeting). In the meeting you will both review the food safety program and come up with suggested improvements and/or identify procedures or hazards that are missing in the food safety program. After the meeting you must update the food safety program with the improvements identified in the meeting, update the dated version control in the footer and submit the final copy to the trainer for submission.

Part -2:

Part A - Planning monitoring

Once you have selected the activities with your trainer, you will need to develop a plan for the situation(s) where you undertake monitoring including:
A. An overview of the activities typically undertaken by the team in the workplace or simulated training environment
B. A description of the team
C. The job roles and duties undertaken by each team member
D. How the tasks to be completed during the instance(s) will be planned, organised and allocated, and communicated to each team member or the team as a group
E. Provisions for decision making and delegation of tasks
F. The documentation you will use to assist you to inform staff (e.g. booking information, menus, schedules etc.)
G. The provisions for monitoring
H. The provisions for de-briefing staff at the end of the service instance(s)

Service Instances - Details

You will be observed monitoring individual or team performance demonstrating at least 4 of the following leadership and management roles: (Select 4)
 decision making
 delegation of tasks
 information provision
 provision of feedback
 motivation through recognition and rewards
 planning and organising

The selected roles may be observed individually on several occasions or during e.g. preparation and service for a function, organising or holding an event or similar where a complete operational cycle can be observed.

Class Activities/Kitchen Activity:- trainer will decide on the day of Observation
- information provision
- provision of feedback
- motivation through recognition and rewards
- planning and organising

5. Part B - Observation - You will be observed completing the 2 different monitoring activities you selected in Part A.

6. Part C - Post monitoring/observation. Evaluating the monitoring processes Part C requires you to evaluate the workplace practices, the effectiveness of communication, task allocation and delegation, and the feedback provisions that were employed during the monitoring instances. As part of continuous improvement and critical self reflection, for each deficiency identified, a realistic improvement needs to be provided which can be implemented for future service instances.

The observation criteria in each Part of this assessment below provide a guideline for criteria relevant for each task.