Reference no: EM133801548

Activity - HACCP meeting role-play

Purpose
For this task, students must participate in food safety audit, including; management of response to incidents of uncontrolled food hazards and oversee implementation of corrective action procedures Get It Done Today!
Role and participants
Operations Manager
Assume that you are the Operation Manager. You are responsible for making strategic decisions on establishing and monitoring risk control systems for food related hazards and as Feast of Flavours is a small restaurant you are also the food safety supervisor having completed the required training.
HACCP Team
The meeting will be held with those stated within the FSP as the HACCP team. This may vary from student to student but each role within the team will be played by your Trainer/Assessor and your fellow students.

Tasks to be performed
Meet with the HACCP to discuss the outcomes from the internal audit conducted. The meeting should only be 15-20 minutes.
During the meeting you will need to discuss:
The uncontrolled hazard identified during the audit and the severity of the hazard
Manage a response of the uncontrolled food hazards such as corrective actions
Agree on changes that will need to made to practices that led to the food safety breach/hazard
Confirm the process of the implementation of corrective action procedures
Discuss any additional training needed due to the uncontrolled hazard (if required)
During the meeting ensure that you demonstrate:
use appropriate non-verbal communication:
open relaxed body language
appropriate eye contact
natural hand gestures
friendly facial expression ions
appropriate personal space (around 2 feet)
smile when appropriate
high personal presentation and hygiene such as neat uniform, no BO, good oral hygiene, neat hair and facial hair (if appropriate)
use appropriate verbal communication when interacting:
speak clearly
do not speak too fast or too slow
have good volume (not too loud and not too soft)
careful with tone of voice
used professional language
avoid slang, jargon and humour
use active listening skills when interacting:
make appropriate eye contact while client was talking
do not interrupt the client
use open, closed and probing questions to clarify client needs and preferences
summarise or paraphrased to confirm understanding where applicable
Show interest through body language such as nodding, lean slightly forward etc.
leadership skills:
motivated team
enabled two-way communication
identified key skills and knowledge requirements
paid attention to the needs of others
encouraged creativity and motivated to think out of box
provided opportunity to take independent decisions