Considering the practical activity that you organised and implemented last year for the Food and Beverage Operations Management unit, create the following documentation:
1. Individual reflective report in which to evaluate the importance of personal hygiene in the control of food contamination (AC 3.3)
2. Risk assessment related to food hazards (AC 4.1)
3. Food safety control system (AC 4.2). In here you may consider to include: sample of opening and closing checklist, sample extra checks, records of food temperature (storage and serving), process flow diagram, example of a cleaning schedule, staff training calendar (for one year)
4. Food safety guide for legislation compliance in poster format (AC 4.3). For this task you may consider: Food Safety Act 1990, The Food Regulations 2006, Food Labelling Regulations 1996, Regulation (EC) No 852/2004 on the hygiene of foodstuffs. Merit and distinction characteristics: M3: Communication is appropriate for familiar and unfamiliar audiences and appropriate media have been used to create different types of documents in different templates and programmes (LO4) D2: The unforeseen has been accommodated within the risk assessment (AC 4.1) D3: Self-evaluation has taken place while evaluating the importance of personal hygiene, in the context of the practical activity undertaken. (AC 3.3)
#Food #Safety #Management #Summative #Assessment
