OBS-Report-SITSS00069-3
pdf
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School
TAFE NSW - Sydney Institute *
*We aren’t endorsed by this school
Course
SITXFSA001
Subject
Health Science
Date
Dec 6, 2023
Type
Pages
8
Uploaded by BrigadierFreedom13025
SITSS00069 - Food Safety Supervision Skill Set
Access All Areas
TRAINING
RT0:52312
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INSTRUCTIONS ON HOW TO COMPLETE THIS OBSERVATION REPORT
Other Party Observation Report (OPOR): This is an observation of you completing several practical tasks.
This is a writable PDF, so you can complete it electronically. It is recommended you save the document to your desktop before
you commence.
Six (6) tables are to be completed in full:
1.
Learner/Observer information
2.
Handwashing observation
3.
Cleaning Practices Observation
4.
Workplace Observations made up of three (3) stages: SET-UP, MAKE and CLEAN
UP
5.
Food Safety Duties
6.
Declaration – This must be
filled in
.
INSTRUCTIONS TO THE LEARNER
By now you have arranged for an experienced
or
qualified person (
details have previously been sent to you
) to observe you
completing
safe food handling activities
.
Before You Start
Y
our Observer
must
meet the requirements
(see below)
,
and
be
willing to make a
video
declaration having observed you
.
Photographing Each Activity
You are required to produce photographic evidence of having completed each activity. You must be clearly seen in each photo
One photo must be produced for each of the following:
1.
Handwashing:
2.
Cleaning Practices:
3.
Workplace Observations:
A photo of you washing your hands.
(One photo)
You m
ust take a photo of cleaning temperature probe.
(One photo).
(1) Set Up
(2)
Make
(3)
Clean Up
(
Three photos in total
).
Check
1.
Equipment
: You must have access to the
correct
equipment
. B
efore you start, have a look in your resources –
OPOR Equipment List
.
2.
Activity Checklists
: Read each checklist carefully to make sure you know what needs to be covered for each set of
activities.
3.
Observations
: Complete each activity following safe food handling practices and organisational guidelines.
4.
Photos
: Make sure you take one photo (see each table) for each activity checklist. You must be clearly seen in the photo.
5.
Declaration
: When all activities have been completed, you and your
O
bserver must
fill in
the declaration.
6.
Authenticate
: You and your
O
bserver must authenticate yourselves
i
n a short video.
Have a look at the
V
erbal
D
eclaration
(s
ee further down the page
)
for
what you and your
O
bserver must declare.
7.
Upload
: One photo for each activity needs to be uploaded.
8.
Video
: Complete and upload the
authentication
video
s
of
you and your
O
bserver.
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Who can be my Observer?
You can be observed by someone with appropriate experience
or qualification
in the hospitality industry
.
They must
observe
you
on your use of safe food practices skills while completing range of tasks in a real or simulated work setting.
This could be any person who has one or more of the following:
•
Has a minimum of two (2) years food preparation experience in a commercial setting in the last five (5) years,
or
•
Manager of a food business
,
r
uns a school or football club canteen
as a
Food Safety Supervisor; or
•
Has successfully completed a Hospitality qualification or any nationally recognised food safety course
•
See list in ‘Observer Table’ below.
INSTRUCTIONS TO THE OBSERVER
•
Your role as Observer is not to assess, but to observe the learner in a real or simulated workplace setting.
•
Please make sure you meet the observer requirements. Have a look at the section above.
•
Does the learner have access to the necessary equipment? The Learner has a list of equipment requirements.
•
You must be willing to declar
e (video)
of having witnessed the learner complete all activities within th
is
Report.
•
Observations can take place over a period of time.
•
You must also agree to make a short video stating you meet the requirements to be an observer and you observed the
learner completing the activities. An ID must also be shown.
You must be okay with this to be an Observer.
Learner and Observer Video Authentication
Both of you need to authenticate yourselves
on
a video
recording
.
A
ll observation tasks
must
have been completed
before
doing this.
What we need to See and Hear on the Video
The learner shows a photographic ID (licence or passport) to the camera. They then face the camera and state their name and
date of birth.
The observer does the same, (name, DOB
, and shows their ID
) but they also need to state the following:
“I meet the requirements to be an observer and I observed each activity as stated in the observation report.”
Please contact the AAAT if you require assistance completing this form: 1300 287 554 or email
info@aaat.edu.au
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Learner
Information:
Please provide the information on the learner being observed.
Observer
Information:
Please provide your information.
Observer Criteria
Relationship of Observer to Learner and Environment in which Observations took place
First Name:
Last Name:
Contact Phone:
First Name:
Last Name:
Business Name:
Role/Position:
Contact Phone:
Email Address:
Please acknowledge that you meet the following requirements
.
Y
or
N
I am currently or have been in a role related to food handling, and
I have or have had a minimum of 24 months of food industry experience or part time equivalent, or
I am the Manager or Food Safety Supervisor of a Food business: or
I hold a Statement of Attainment in unit/units listed under Observer Instructions (but not limited to):
SITXFSA00
5
- Use hygienic food practices for food safety
(or equivalent)
SITXFSA00
6
- Participate in safe food handling practices
(or equivalent)
SITXOHS002 - Follow workplace hygiene procedures
SITXFSA001A - Implement food safety procedures
SIRRFSA001 - Handle food safely in a retail environment
Hospitality/Cookery Qual (please state):
The learner has been provided with necessary equipment and information to work safel
y
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
,
1300 287 554 or email info@aaat.edu.au
Describe your Relationship with the learner:
What type of environment was the learner observed in?
Workplace
Simulated
Y
or
N
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Clean and sanitise food prep area or work bench using correct products
Clean and wash
food processing equipment
Clean cool storage area (fridge, cool room, etc)
Wash food utensils
Clean and maintain food storage area
Remove all waste, including food scraps, grease and pest waste appropriately
Report any damage, faults or non-working items
using organisational requirements
Clean and maintain temperature measuring device (
You must take a photo of this process
)
Checks for cleanliness of bins and if required clean and sanitise inside and outside of bins
Reports any evidence of pests to supervisor as per organisational pest control program
Y
or
N
1. Hand Washing
-
One photo is required as evidence of you having done this activity
2. Cleaning Practices
-
One photo of cleaning a temperature probe must be taken
Washing hands is a critical aspect of food handling. This is done before and after handling food, having a drink,
going to the bathroom, returning from a break, blowing your nose, after touching a pet.
You are to wash your hands in accordance with recommended procedures. Link to
Hand Washing Guide
.
This observation relates to the leaner’s ability to correctly clean and sanitise surfaces, equipment, and utensils as
per organisation requirements.
Instruction to the observer:
You are to observe the learner washing their hands. Be guided by the Hand washing guide.
Date:
Instructions to the observer:
The learner must complete all the task listed below as per organisation processes and
safe food practices. The learner must also use cleaning products correctly and safely. Observer to date each observation.
These can be completed over numerous days. Link to
Cleaning and Sanitising Food Premises and Equipment
.
Use designated and appropriate hand washing facility
Individual use towels available
Liquid soap also available
Wet hands under warm to hot running water
Rub palms together
Rub back of hands
Interlink your
fi
ngers
Clean thumbs and
fi
ngers
Clean under nails
Wash hands for at least 20 seconds
Dry hands with single use towels or air dryer
Y
or
N
Date
Comments:
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Mark
Y
or
N
Set Up
Make
Clean Up
Criteria to be observed
Learner has reported themselves well and fit to work
Wash hands prior to handling food in designated basin
Checks self for cuts, loose clothing or jewellery and takes appropriate actions
Inspects equipment works, clean, dry and ready for use. If not, then clean and sanitize or reports item
Ensure food prep area is clean to sight and touch and has been cleaned and sanitised (before and after)
Makes sure food prep area is free of chemicals, hazards, including correct placement of equipment
Checked own clothes for cleanliness
Gather ingredients from fridge/storage areas and moves them to food prep area safely
Checks to see if food container has been stored and correctly sealed to prevent cross-contamination
Checks to see if food is fresh, within ‘use by’ or ‘best before’ dates and good to use
Monitors ‘Temperature Danger zones’ throughout preparation
Uses utensils appropriately to avoid cross contamination
Safely uses appliances to cook/process ingredients
Reseals and stores ingredients immediately after use
Makes sure storage areas are clean, pest free and operating at correct temperature (fridge)
Removes used utensils ready to be washed
Keeps high risk foods separate to avoid cross contamination
Please list all PPE used below:
The learner followed organisational policies and procedures to maintain food safety
They controlled food hazards at critical control points
Spoilt food and waste are identi
fi
ed and disposed of appropriately
Takes corrective actions and reports or unserviceable equipment
Identi
fi
es and reports food hazards/incidents of contamination to colleagues, supervisor or manager
Use cooling and heating process in accordance with guidelines
Completes & reports breaches of unsafe food practices, unserviceable items, non-conforming practices
The learner used FIFO rule (
fi
rst in -
fi
rst out)
3. Workplace Observations
- One photo for each column is required
Learner:
To demonstrate your ability to undertake safe food practices within a workplace, within organisational requirements, you
need to be observed preparing food ready for consumption and then cleaning up and disposing of waste appropriately.
One (1) photo must be taken for each section showing you doing (i) SET UP, (ii) MAKE and (iii) CLEAN UP.
O
bserver
:
This observation is in three (3) parts:
•
SET UP:
The learner is to clean and prepare a food preparation area ready to make food.
•
MAKE:
The person being observed will make an item of food ready for a customer.
•
CLEAN UP:
At the end the learner must return all left over items back into correct storage, dispose of waste
appropriately
and clean and sanitise area.
ACTIVITY:
Ask the learner to make a food item ready for consumption. Please describe the activity below.
•
This must be done to organisational and food safety standards.
•
Do not mark the box on each of the indicators unless it is completed by the learner.
•
Place
Y
(yes) in the box if observed. If not completed, then an
N
(no) is required. (Note:
N
is not a failure).
Description of food preparation activity:
Date
:
N/A
N/A
N/A
N/A
Uses temperature measuring probe/device as per manufacturer's instructions
N/A
N/A
N/A
N/A
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4. Food Safety Duties
You are to complete the following duties within your workplace (or simulated) and be observed by your nominated
observer. Each duty once completed must be dated by your observer. You must describe in detail your actions in
the space provided (as per the
example
below).
Instruction to the observer:
The learner must be given the opportunity to carry out the following duties. They must
document this by describing what they did and how they were able to conduct the duty in accordance with safe food
handling and in accordance with organisational requirements. You must observe and date the duty.
I was asked to have a look in the fridge to make sure all food stored there was fresh and if not get rid of it.
I found some lettuce which was no longer good to use as it was a bit wilted. I took it out and an placed it in the
‘Green’ waste bin. I then made sure I washed my hands before I went about my other duties in the kitchen.
Disposing
(Example)
Receiving
Storing
Processing
Displaying
or serving
Packaging
Transporting
Disposing
Date
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have been observed completing all the required tasks
I (
name
)
with this Other Person Observation Report.
Date:
Learner Declaration
Observer Comment: (
if applicable
)
Observer Declaration
Declaration
I have read and considered all observer instructions on each of the observation checklists, and I hereby declare the
following:
I (
Observer’s name
)
meet the requirements to be an observer and have
directly observed the learner (
name
)
complete all the activities on this
form following observations to organisational requirements and safe food practices:
1.
Wash Hands
2.
Cleaning Practices
3.
Workplace Activities
4.
Food Safety Duties
I agree to providing a video declaration along with my photo ID
to support the statement above.
I
understand that I may be contacted to authenticate and verify my responses.
Date:
Email:
Phone: