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LEARNER & OBSERVER

3rd Party Observation Report

SIRRFSA001 – Handle food safely in a retail environment (Release 1)

Party Observation Report – Assessment 2

SIRRFSA001 – Handle food safely in a retail environment

LEARNER & OBSERVER

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

Party Observation Report – Assessment 2

SIRRFSA001 – Handle food safely in a retail environment

LEARNER & OBSERVER

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.

Party Observation Report – Assessment 2

SIRRFSA001 – Handle food safely in a retail environment

LEARNER & OBSERVER

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.

Party Observation Report – Assessment 2

SIRRFSA001 – Handle food safely in a retail environment

LEARNER & OBSERVER

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).

Party Observation Report – Assessment 2

SIRRFSA001 – Handle food safely in a retail environment

LEARNER & OBSERVER

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).

Party Observation Report – Assessment 2

SIRRFSA001 – Handle food safely in a retail environment

LEARNER & OBSERVER

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

Party Observation Report – Assessment 2

SIRRFSA001 – Handle food safely in a retail environment

LEARNER & OBSERVER

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.

Party Observation Report – Assessment 2

SIRRFSA001 – Handle food safely in a retail environment

LEARNER & OBSERVER

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

Party Observation Report – Assessment 2

SIRRFSA001 – Handle food safely in a retail environment

LEARNER & OBSERVER

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 learner’s own work: Yes No

Observer agrees to participate in evidence gathering: Yes No

Observer confirms they understand when & how to collect evidence: Yes No

Party Observation Report – Assessment 2

SIRRFSA001 – Handle food safely in a retail environment

LEARNER & OBSERVER

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:

Party Observation Report – Assessment 2

SIRRFSA001 – Handle food safely in a retail environment

LEARNER & OBSERVER

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:

Party Observation Report – Assessment 2

SIRRFSA001 – Handle food safely in a retail environment

LEARNER & OBSERVER

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:

Party Observation Report – Assessment 2

SIRRFSA001 – Handle food safely in a retail environment

LEARNER & OBSERVER

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

Party Observation Report – Assessment 2

SIRRFSA001 – Handle food safely in a retail environment

LEARNER & OBSERVER

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

Party Observation Report – Assessment 2

SIRRFSA001 – Handle food safely in a retail environment

LEARNER & OBSERVER

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:

Party Observation Report – Assessment 2

SIRRFSA001 – Handle food safely in a retail environment

LEARNER & OBSERVER

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:

Party Observation Report – Assessment 2

SIRRFSA001 – Handle food safely in a retail environment

LEARNER & OBSERVER

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:

Party Observation Report – Assessment 2

SIRRFSA001 – Handle food safely in a retail environment

LEARNER & OBSERVER

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:

Party Observation Report – Assessment 2

SIRRFSA001 – Handle food safely in a retail environment

LEARNER & OBSERVER

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:

Party Observation Report – Assessment 2

SIRRFSA001 – Handle food safely in a retail environment

LEARNER & OBSERVER

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.

Party Observation Report – Assessment 2

SIRRFSA001 – Handle food safely in a retail environment

LEARNER & OBSERVER

Observer declaration

I hereby declare the following:

I confirm that I (Observer’s name) ______________________________ have directly and

individually observed and questioned (Learner’s 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.

Party Observation Report – Assessment 2

SIRRFSA001 – Handle food safely in a retail environment

LEARNER & OBSERVER

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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