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Develop and implement a food safety program
Activity: Create a business flow chart
PurposeFor this task, students must identify the critical control points (CCP's) in food preparation system where food hazards and contaminants must be controlled.Role and participants
Operations ManagerAssume 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. Get It Done Today!
Tasks to be performedTo allow easy identification of the Critical Control Points (CCP's) a process flow chart is created. This breaks down the steps in the production process to review in detail each activity.Complete section 2 and 3 of the FSP template.Section 2 should describe how the CCP's were identified.Section 3 should have a process flow chart for all the activities completed within the business.You may research similar business food safety programs to assist to develop the business process flow chart.
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