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Assessment title: Audit Of “Food Safety Practices In A Food Premises Of Your Choice”
Notes
? In the interests of everyone doing their own work,
? The premises need not be named if confidentiality is deemed appropriate, but a paragraph or two describing the type of premises and its generic location, type and scale of operation would be helpful.
? The auditor will need to be familiar with the layout and operations carried out in all areas of the premises. The more familiar you are with the premises the better.
? Follow the standard format used (see lecture notes) addressing the following headings:
1. Overview of the site summarising layout and risks, adjacent premises etc.
2. Assessment of effectiveness of Management
3. How well five key Pre-requisites are working
4. Audit of HACCP system where possible. Otherwise marks reallocated to above headings.
5. What I learned from doing this assessment. The report should clearly state the seriousness of non compliances found (critical/serious; major/significant; minor, advisory) and specify the appropriate corrective action(s) for each non compliance. Address causes, not symptoms where possible.
? Size: The maximum size of the submitted document will be 6 (typed) pages, including flowcharts, HACCP Plan summary tables etc, stapled together.
? All assessments are marked out of 100 (after reading the first 7 pages). The responsibility for submitting assessments rests with students. Responsibility for marking and submitting the results to the Gradebook rests with the lecturer. The default mark for no submission is zero. School “Late Assessments Policy” applicable unless GB advised of personal circumstances.
? Suggested reference documents include:
IS 340:2007 for catering, IS 341:2007 for retailing, BRC Global Food Standard 6, 2011
To facilitate recycling in 2012, no other binding please
