LEARNER & OBSERVER
3rd Party Observation Report
SIRRFSA001 Handle food safely in a retail environment (Release 1)
© Access All Areas Training | Provider 52312 V1.0 SIRRFSA001
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Contents
Instr
uctions to the Learner: ................................................................................................................. 2
Overview ................................................................................................................................................ 2
Performance Evidence ........................................................................................................................... 2
Competency ........................................................................................................................................... 2
Observer Criteria Who can I nominate to be my observer? .................................................................. 3
Instr
uctions to the Observer Third Party: ........................................................................................ 5
Overview ................................................................................................................................................ 5
Do I qualify to be an Observer? .............................................................................................................. 5
How to complete this form: ..................................................................................................................... 6
What is a suitable preparation area? ...................................................................................................... 6
What equipment is required in the preparation area?.............................................................................. 7
Instructions to Observer ......................................................................................................................... 9
Observ
ation Task and Checklist ........................................................................................................ 10
1. Follow Food Safety Program: ........................................................................................................ 10
2. Store and handle food safely: ....................................................................................................... 11
3. Maintain personal hygiene standards: ........................................................................................... 12
4. Maintain equipment and work area: .............................................................................................. 13
5. Control food hazard - CCP in accordance with FSP ...................................................................... 14
6. Food ingredients known allergens .............................................................................................. 15
7. Report food safety hazards ........................................................................................................... 16
8. Maintain a clean environment pests & animals .......................................................................... 17
9. Identify and report non-conforming practices ................................................................................ 18
10. Reading skills for food safety program documents ........................................................................ 19
11. Reading skills for food safety procedures ...................................................................................... 19
12. Physical resources ........................................................................................................................ 20
Observ
er declaration .......................................................................................................................... 21
Final instructions ................................................................................................................................... 21
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Instructions to the Learner:
Overview
AAAT is required to gather and assess evidence of the learner’s skills and knowledge as part of the
assessment process for the Unit of Competency SIRRFSA001 Handle food safely in a retail
environment. This Third-Party Report will assist to achieve this by completing the assessments tasks in
this booklet, you should be able to demonstrate the required level of knowledge and skills for the unit
SIRRFSA001 Handle food safely in a retail environment commonly referred to as the ‘Food Safety
Supervisor’ certificate (FSS).
Performance Evidence
During this observation task we require evidence of the ability to complete tasks outlined in elements and
performance criteria of this unit in the context of the job role, and:
demonstrate safe handling of food, following organisational policies and procedures and food safety
program during three work shifts, by using appropriate control measures to control food hazards at
each of the following points:
receiving
storing
preparing
displaying
disposing
completing food safety documentation, recording and reporting
maintaining personal hygiene standards
maintaining food work area and equipment
Competency
To be deemed competent for this assessment you are required to;
Undertake the recommended training and demonstration to support your workplace learning
Complete all components of this assessment, outlined in this document
Ensure all assessment information provided meets the requirements of assessment;
Current - generally less than 24 months old
Authentic done by you
Valid relate to the elements and performance criteria for this unit
Sufficient enough to demonstrate your competence in relation to the performance criteria
Submit completed assessment.
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Observer Criteria Who can I nominate to be my observer?
A Third-Party Observation Report will need to be submitted for this course once the online component is
completed. The Third-Party Observation Report will be used, along with the in-course assessments, to
deem competency for this Unit of Competency.
1) The Third-Party Observation Report should be completed by a supervisor, employer or someone
with appropriate experience in the hospitality industry who directly observes and comments on the
learner’s use of safe work practices and their relevant skills and knowledge while performing a
range of tasks in a retail setting. In this form, such a person is called the ‘Observer’. (see examples
below)
2) The ‘Observer’ should not be a relative, close friend or someone who could have a conflict of
interest.
3) If the ‘Observer’ believes the learner needs to further develop their skills, appropriate comments will
be made on this form.
4) AAAT will contact the ‘Observer’ (by email or phone) to clarify the contents of the Third-Party
Observation Report.*
*Important: This step is a mandatory part of the assessment process for this Unit of Competency.
AAAT will use the information in this form as well as online course and assessment questions (which the
learner has already completed on their own) to assess whether the learner is competent for this Unit.
AAAT cannot finalise completion of this course nor award the Statement of Attainment until the Third-
Party Observation Report is received and assessed by a Qualified Assessor.
Submitting this form does not guarantee issuance of the Statement of Attainment for this Unit. A Qualified
Assessor at AAAT will review it to deem competence. AAAT’s Assessor will contact the learner if further
actions or evidence are required to deem competence for the Unit of Competency.
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OBSERVER EXAMPLES:
The Observer is someone who is in a position to make a valid comment on the learner’s performance, for
example a line manager. This could be any person that meets anyone (1) of the following criteria:
Has a minimum of two (2) years food preparation experience in a commercial environment in the
last five (5) years; or
Manager of a food business; or
Food Safety Supervisor (FSS), Team leader; or
Has completed Food Safety training in one (1) of the following:
Use hygienic food practices for food safety (SITXFSA001); or
Participate in safe food handling practices (SITXFSA002); or
Follow workplace hygiene procedures (SITXOHS002A); or
Implement food safety procedures (SITXFSA001A); or
Handle food safely in a retail environment (SIRRFSA001).
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Instructions to the Observer Third Party
Overview
To help us to determine whether the learner can carry out duties to the expected standard in a workplace
and in accordance with this unit, we require a range of supporting evidence to be compiled.
This evidence will provide supplementary evidence to allow AAAT assessors to collate and assess
submitted observations to make an assessment judgement about the competency of the Learner
By completing this document, you will be providing us with evidence of the practical food safety tasks that
the learner has performed.
These tasks must have been observed on multiple occasions (three separate shifts) and may have
been observed during completion of work tasks or through simulated activities.
Please add any additional comments as you proceed through this report, this will help us with the
assessment process.
Do I qualify to be an Observer?
To participate in this observation in the role of the ‘Observer’ you must meet any one (1) of the following
criteria:
Has a minimum of two (2) years food preparation experience in a commercial environment in the
last five (5) years; or
Manager of a food business; or
Food Safety Supervisor (FSS), Team leader; or
Has completed Food Safety training in one (1) of the following:
Use hygienic food practices for food safety (SITXFSA001); or
Participate in safe food handling practices (SITXFSA002); or
Follow workplace hygiene procedures (SITXOHS002A); or
Implement food safety procedures (SITXFSA001A); or
Handle food safely in a retail environment (SIRRFSA001).
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How to complete this form:
1. Read and consider all the information on the checklist (Observation Task).
2. After consideration of the information and if you agree with the information provided, complete the
comments and sign off section with the learner.
3. Please complete the form based only on tasks observed whilst undertaking this training.
4. Do not leave any sections blank or questions unanswered. Use ‘N/A’ if it does not apply and provide
explanation.
5. When asked to ‘Select one’, select the most relevant and current example observed.
6. When asked to ‘Select all that apply’, select the most relevant examples that you have observed.
7. You are not required or expected to select all examples. Simply use ‘N/A’ if the question does not
apply in the workplace or simulated environment in which the observation is taking place. Please
provide explanation.
8. AAAT will contact you to verify the authenticity of this evidence and confirm that the observation tasks
were undertaken by the Learner and may request additional information to support the learner’s
competency.
What is a suitable preparation area?
It is important that the observation is conducted in an “industry-realistic, food preparation environment”,
this could be a workplace or *simulated area.
It should be a venue that has all of the necessary equipment, with large and small equipment, organization
food safety program, policies and procedures for food safety and hygiene and sanitation, hazard control
measures, food safety
incident report, cleaning and maintenance schedules, PPP such as aprons, gloves,
correct head and foot wear. A range of food products and food handling implements along with food
storage and display equipment. *see below for more detailed explanation
*A simulated area or environment is one which imitates a real-life working environment where the skills
and knowledge of this unit would typically be performed.
The course Resources section includes information on ‘The Code’ and other regulatory documents and a
Food Safety Program (FSP) template that may assist you when completing this observation.
Please contact the friendly AAAT staff if you require assistance completing this form:
1300 287 554 or email info@aaat.edu.au
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What equipment is required in the preparation area?
Assessment must ensure access to:
relevant documentation:
current plain English regulatory documents distributed by government regulators outlining key
aspects Commonwealth, state or territory and local food safety compliance requirements as
relevant to job role
organisational food safety program
organisational policies and procedures for food safety and hygiene and sanitation practices
hazard control measures
food safety incident report
cleaning and maintenance schedules and safety data sheets for cleaning and sterilising
products
personal protective clothing and equipment:
aprons and outerwear
food handling gloves
correct head and footwear
cleaning and sanitation materials and chemicals
a range a food product
food handling implements
food storage and display equipment.
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OBSERVER TO COMPLETE
Learner information: Please provide the information on the learner being observed.
First Name:
Last Name:
Contact Phone:
Observer Information: Please provide your information.
First Name:
Last Name:
Business Name:
Role / Position:
Contact Phone:
Email Address:
Observer Criteria
Please acknowledge that you meet the following requirements before you complete this form:
I am currently or have been in a role related to food handling.
I have or have had a minimum of 24 months of food industry experience or part time equivalent.
The learner has been provided with necessary equipment and information to perform their work
safely.
I understand my role as an observer including when and how to collect the evidence required.
If you have any questions in relation to the above criteria, please call AAAT on 1300 287 554
Relationship of Observer to Learner and Environment in which Observations Took Place
Please describe your professional relationship with the learner.
Describe your Relationship:
Example: Manager/boss/supervisor/business partner _______________________________________
Observation Environment:
What type of environment was the learner observed in?
Workplace
Simulated Environment
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Instructions to Observer
You will need to observe the candidate on three different occasions (shifts) and complete
each set (set 1–3) of food handling tasks and follow food hygiene practices.
Complete the checklist below at the time the learner is completing the tasks to record
that you identified them correctly demonstrating each of the criteria listed.
1 Observation Set 1 (describe tasks you observed)
Date: ___ ___ ____
2 Observation Set 2 (describe tasks you observed)
Date: ___ ___ ____
3 Observation Set 3 (describe tasks you observed)
Date: ___ ___ ____
Observer confirms evidence supplied is learners own work: Yes No
Observer agrees to participate in evidence gathering: Yes No
Observer confirms they understand when & how to collect evidence: Yes No
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Observation Task and Checklist
*OBSERVER TO COMPLETE WHILST OBSERVING THE LEARNER UNDERTAKING THE FOLLOWING TASKS
1 Follow Food Safety Program
Observer to confirm that they have observed the learner undertake the
tasks by placing a “Yes” or “No” in the box for each Observation Date:
Set 1 Set 2 Set 3
1 Access information from Food Safety Program to ensure food
handling is completed safely
2 Monitor food safety according to organisational processes
and document as required
3 Control identified food hazards relevant to operations
4 Take corrective action within scope of job responsibility when
non-compliance and food safety hazards are identified and
report to relevant personnel as required
5 Complete food safety monitoring documents, recording and
reporting (e.g. logs, checklists, schedules, Incident report.)
6 Read and interpret the food safety program, including
policies, procedures that identify critical control points
7 Ensure safety of food prepared, served and sold to customers
with regard to packaging control, temperature control
8 Record food safety information, including equipment
breakdowns, according to food safety program
Please add any comments or supporting information:
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2 Store and handle food safely
Observer to confirm that they have observed the learner undertake the
tasks by placing a “Yes” or “No” in the box for each Observation Date:
Set 1 Set 2 Set 3
9 Receive and transport food supplies to appropriate storage
areas promptly, safely and without damage
10 Select suitable food storage conditions for specific food type
including hot, cold, raw and cooked and appropriate control
measures
11 Store food in environmental conditions that protect against
contamination and maximise freshness, quality and
appearance
12 Store food at controlled temperatures and ensure that food
items remain at correct temperature during storage and
display
13 Use cooling and heating processes that support the
microbiological safety of the food
14 Identify and take action to remove potentially unsafe food
safety processes or situations.
15 Change or sanitise food-handling implements between
handling different food products to avoid cross-contamination
Please add any comments or supporting information:
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3 Maintain personal hygiene standards
Observer to confirm that they have observed the learner undertake the
tasks by placing a “Yes” or “No” in the box for each Observation Date:
Set 1 Set 2 Set 3
16 Follow hand washing procedures to minimise risk of
contamination
17 Wear appropriate clothing and footwear and maintain uniform
cleanliness standards.
18 Secure hair and cover all open wounds to minimise risk to
food safety.
19 Accessed Personal protective clothing and equipment such
as aprons and outerwear, food handling gloves, correct head
and footwear.
20 Report any health issues or illness to appropriate personnel.
Please add any comments or supporting information:
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4 Maintain equipment and work area
Observer to confirm that they have observed the learner undertake the
tasks by placing a “Yes” or “No” in the box for each Observation Date:
Set 1 Set 2 Set 3
21 Clean and sanitise equipment, surfaces and utensils following
organisational procedures
22 Use appropriate containers and prevent accumulation of
garbage and recycled matter.
23 Identify and report cleaning, sanitising and maintenance
requirements.
24 Dispose of or report chipped, broken or cracked food handling
utensils
25 Mark and separate from other foodstuffs any food identified
for disposal until disposal is complete.
26 Dispose of food promptly to avoid cross-contamination
Please add any comments or supporting information:
Comments/Notes on candidate’s performance
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5 Control food hazard - CCP in accordance with FSP
Give an example where you observed the learner candidate demonstrate initiative, self-
management, correct methods and problem-solving skills to control food hazards at critical control
points (CCP) in accordance with the food safety program (FSP) and within the scope of job
responsibility.
Example: checking delivered goods for signs of contamination or damaged packaging and responding
appropriately; OR taking corrective action after identifying that potentially hazardous food has been stored or
displayed at incorrect temperatures.
Provide one (1) example for each of the following Critical Control Points:
27 Receiving
28 Storing
29 Preparing
30 Displaying and/or serving
31 Disposing
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6 Food ingredients – known allergens
32 Tick the box to confirm that you have observed the learner identify known allergens associated
with food ingredients, processing and handling.
Example: a known allergen could be nuts contained in a food item available for purchase.
Confirmation of observation
Please add any comments or supporting information:
33 Describe two (2) situations where you observed the learner complete food safety monitoring
processes and completing relevant monitoring documents for food safety.
Example: This could be for the preparation, display or storage of various types of food
ingredients and may involve checking times and conducting appropriate tests such as
observation, tasting, smelling, chemical tests or physical tests (as with a temperature
probe).
Situation 1.
Situation 2.
Please add any comments or supporting information:
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7 Report food safety hazards
34 Does the learner have adequate communication skills to report food safety hazards?
Yes No
Please add any comments or supporting information:
35 What did the learner verbalise/articulate/say when reporting a food safety hazard?
Please write the Learner’s response:
Please add any comments or supporting information:
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8 Maintain a clean environment – pests & animals
36 Describe the measures the learner has taken to ensure food handling areas are free from animals
and pests (insects and vermin) and how were these measures reported or recorded?
Please add any comments or supporting information:
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9 Identify and report non-conforming practices
37 Provide one example where you observed the learner identify and report a situation or practice that
does not conform to the policies and procedures of the food safety program or the control measures
for critical control points
Please add any comments or supporting information:
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10 Reading skills for food safety program documents
38 Indicate which food safety program documents the learner read and/or completed.
Select ALL that apply:
Cleaning checklist
Temperature checklist
Incident report
Food delivery record
Hazard analysis or identification documents
Critical control point flow chart
Please add any comments or supporting information:
11 Reading skills for food safety procedures
39 Indicate which food safety procedure documents the learner read and followed.
Select ALL that apply:
Cleaning procedures
Safe food storage procedures
Hand washing procedures
Health and safety procedures
Please add any comments or supporting information:
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12 Physical resources
Please confirm that the learner had access to the following resources
during the time of observation:
Relevant documentation:
current, plain English regulatory documents distributed by government regulators outlining key
aspects Commonwealth, state or territory and local food safety compliance requirements as
relevant to job role
organisational food safety program
organisational policies and procedures for food safety and hygiene and sanitation practices
hazard control measures
food safety incident report
cleaning and maintenance schedules and safety data sheets for cleaning and sterilising
products
Personal protective clothing and equipment:
aprons and outerwear
food handling gloves
correct head and footwear
Cleaning and sanitation materials and chemicals
A range a food products
Food handling implements
Food storage and display equipment.
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Observer declaration
I hereby declare the following:
I confirm that I (Observer’s name) ______________________________ have directly and
individually observed and questioned (Learners name) _________________________in all
aspects listed in this Third Party Observation Report.
I acknowledge the Learner has been observed and assessed in a work capacity or simulated
environment as defined at the beginning of this form.
I understand that I will be contacted to authenticate and verify my responses.
Observer Signature: __________________________
Date: ____ ____ ______
Further comments by Observer (if applicable)
Final instructions
If you have filled the form out electronically make sure you SAVE any changes to your computer.
If you have printed the form and filled it in manually - you will need to scan the pages and attach them
to an email.
Send the completed document to our assessment team info@aaat.edu.au
Please contact AAAT for support if required 1300 287 554
Thank you for your cooperation.
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For AAAT Office Use Only
Outcome: Competent Not Yet Competent
Assessor comments (if applicable):
Assessor’s name:
Assessor’s signature:
___________________________________________
Date: ____ ____ ______
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