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SITXFSA008 - Assessment C - FSP Documentation - Task 5

SITXFSA008 - Develop and implement a food safety program

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37 views

SITXFSA008 - Assessment C - FSP Documentation - Task 5

SITXFSA008 - Develop and implement a food safety program

Uploaded by

bumbabim
Copyright
© © All Rights Reserved
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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SITXFSA008 DEVELOP AND IMPLEMENT A FOOD SAFETY PROGRAM – Project

DOCUMENTATION

Task 5: Review product specification

Product description 1
Product name Chicken breast, fillet, skin off

Brand and/or varietal name N/A

Intended use by organisation Intended to be cooked before consumption

Product details/description  Fresh, pale pink colour, moist, firm and resilient to touch, no
excess fat
 No obvious discolouration or dehydration
 Free of foreign bodies
 No bone or bone fragments
 Minimum liquid content in packaging
 2 x 5 kg vacuum-packed plastic bag
Standard recipes used in

Delivery and packaging details  Total weight 10 kg


 Vacuum-packed with cardboard outer shell
 Clearly labelled with product name and shelf life dates
Minimum five days shelf life at delivery date
 Stored covered or transferred to clean container once vacuum
packaging opened. Use-by date to be displayed

Storage conditions  Meat refrigerator


 Refrigerate between 1 °C to 3 °C
 Locate on first or second shelf
 Place unopened bags in stainless steel tray

1© Didasko Learning Resources 2022 Edition


SITXFSA008 DEVELOP AND IMPLEMENT A FOOD SAFETY PROGRAM – Project

Product description 2
Product name Fish fillets, frozen, battered

Brand and/or varietal name N/A

Intended use by organisation Intended to be cooked before consumption

Product details/description  Whole, undamaged fillet


 Batter to maximum 30% of total content
 Frozen solid at below -15 °C
 Minimum three-month use-by date

Standard recipes used in Fish and chips, adult and child menu

Delivery and packaging details  No crystallisation of packaging or contents


 No freezer burn on fillets
 Packaging undamaged on delivery

Storage conditions  Below -15 °C


 Only quantities required for immediate cooking to be
removed from freezer

2 © Didasko Learning Resources www.didasko-online.com


SITXFSA008 DEVELOP AND IMPLEMENT A FOOD SAFETY PROGRAM – Project

Product description 3
Product name Mesclun lettuce

Brand and/or varietal name Mixed lettuce

Intended use by organisation Intended to be served raw

Product details/description  Mixed lettuce leaves


 Standard content contains baby spinach, red and green oak,
mizuna, red chard, frisée
 Fresh, crisp leaves

Standard recipes used in Garnishes, side salads

Delivery and packaging details  3 kg wax coated box


 Lettuce mix packaged in inner plastic bag
 No signs of spoilage, excess moisture, browning, mould or
deterioration of colour or texture

Storage conditions  General refrigerator


 Refrigerate between 2 °C to 3 °C.
 Locate on floor or first shelf

3© Didasko Learning Resources 2022 Edition

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