Certificate IV in Commercial Cookery

UNIT CODE: SITXFSA004

UNIT NAME: DEVELOP AND IMPLEMENT A FOOD SAFETY PROGRAM

Activity 5,

Identify the processes your food goes through during production before it reaches the Customer.

In the space provided below construct a Process Flow Diagram to describe the flow of food through your business

from receipt to customer.

Using the Process Flow Diagram above identify where control of the production process is critical to ensure the safety

of the food:

• PROCESS FLOW DIAGRAM
• What Hazards do you think would be associated with the first 3 steps in the process?
• What do you understand by the term Critical Control Point?
• What do you understand by the term Preventative Measure?