Observer Report (F10 A) For the Hospitality Industry FOOD SAFETY F RST ™ 1 of 10 FS01 20160609 0909 F10a-obServer-report_20160607 Copyright 2016 © Food Safety First. all rights reserved. Instructions to the Student please provide this report to someone at your workplace, preferably a supervisor or team leader, who has observed you working with food over a period of time. this report contains a list of criteria that you should have demonstrated in the presence of your observer. this information provides us with the evidence we need to confrm your ability to meet the requirements of this course. the observer should be someone that you know who has witnessed you undertaking these tasks over a period of time. please ensure that your observer understands this and acknowledges that we may need to contact them for further information. If more than one person observed you undertaking these tasks please ask each observer to complete a separate report. once your observer has completed this report, please scan it and upload it via the Final Submission section on the course page. Instructions to the Observer We are seeking evidence to support the assessment of the student, regarding their participation in food safety tasks in the workplace. this evidence must be provided as documented workplace observations, which have occurred on multiple occasions and under a variety of conditions. Observer Requirements: ✓ You must have current knowledge and skills in food safety ✓ You must have a minimum of 12 months of food industry experience or part time equivalent. ✓ You must ensure that the student has been provided with the required information and training to perform their work safely the information that you provide in this report forms an important part of the assessment for this student. It is critical that the examples provided are as accurate and as detailed as possible. thank you for your assistance. THIS FORM IS TO BE COMPLETED BY THE OBSERVER ✍ please print clearly using either a black or blue pen STUDENT DETAILS FIRST NAME LAST NAME USER ID PHONE NUMBER EMAIL ADDRESS OBSERVER DETAILS FIRST NAME LAST NAME ORGANISATION POSITION PHONE NUMBER EMAIL ADDRESS RELATIONSHIP TO STUDENT WORK RELATIONSHIP PERIOD OF OBSERVATION FROM M M / Y Y Y Y TO M M / Y Y Y YObserver Report (F10 A) For the Hospitality Industry FOOD SAFETY F RST ™ 2 of 10 FS01 20160609 0909 F10a-obServer-report_20160607 Copyright 2016 © Food Safety First. all rights reserved. SECTION 1. COMMUNICATION Item 1.1 Reports food safety hazards clearly and in a timely manner ✍ example ŔExample Response During a routine inspection last month, Howard noticed that a refrigerator temperature was 7°C. He immediately reported this to management and advised staff that all food stored in the refrigerator should be discarded. Item 1.2 Reports cleaning, sanitising and maintenance requirements ✍ example ŔExample Response A few days ago, Howard advised me of a crack in a tile in the food preparation area that may be a trip hazard to other staff. How to complete this form In order to ensure that the student has demonstrated the necessary practical skills that form part of their assessment, we require some specifc examples of occasions when the student was involved in food safety related activities. please ensure you adhere to the following principles when completing this report: 1. For each item, provide examples of events that have happened on either a one-off or an ongoing basis 2. explain when the events took place (e.g. yesterday, last week, over the past three months) 3. ensure that the events are relevant to the item listed 4. Where an item requires two examples, you must provide both 5. Do not leave any items blank # Example Submission the example shown below demonstrates how your response should be provided. Item 1.1 Reports food safety hazards clearly and in a timely manner Last Thursday, we returned a delivery to the suppliers after Johnny told his supervisor that he noticed that there were signs of defrosting on some of the frozen meat. Ŕ Example Response During a routine inspection last month, Fiona noticed that a refrigerator temperature was 7°C. She immediately reported this to management and advised staff that all food stored in the refrigerator should be discarded. While putting away stock into a refrigerator last week, Johnny noticed that raw food was being stored above cooked food. He informed management straightaway and we discarded the cooked food.Observer Report (F10 A) For the Hospitality Industry FOOD SAFETY F RST ™ 3 of 10 FS01 20160609 0909 F10a-obServer-report_20160607 Copyright 2016 © Food Safety First. all rights reserved. Item 1.3 Reports illnesses or infections that may cause a food safety issue ✍ example ŔExample Response When suffering from gastroenteritis a few months ago, Howard called in sick and told me that coming into the workplace may cause a food safety issue. Item 1.4 Communicates well with all team members about food safety requirements in the workplace ✍ example ŔExample Response Howard conducts all basic food safety training for our new employees. We recently employed someone from China and Howard was very patient and clear when explaining food safety requirements to the new staff member. SECTION 2. FOOD SAFETY Item 2.1 Ensures cross-contamination of food does not occur due to contact with body or clothing worn ✍ example 1 ŔExample Response Howard sometimes helps out on the till at our cafe. After handling money, he always washes his hands thoroughly before working in the food preparation area. I saw him do this earlier today after serving some customers. ✍ example 2Observer Report (F10 A) For the Hospitality Industry FOOD SAFETY F RST ™ 4 of 10 FS01 20160609 0909 F10a-obServer-report_20160607 Copyright 2016 © Food Safety First. all rights reserved. Item 2.2 Cleans and maintains the work area and the equipment used ✍ example 1 ŔExample Response Yesterday, after preparing raw chicken, I watched Howard thoroughly clean and sanitise his work area as well as chopping boards, knives and other equipment. ✍ example 2 Item 2.3 Handles and disposes of waste in the appropriate manner ✍ example 1 ŔExample Response After the café closed yesterday, I observed Howard cleaning and sanitising the bins, and replacing the bin liners. ✍ example 2 Item 2.4 Understands the procedures to be followed for pest control ✍ example 1 ŔExample Response A few months ago, Howard noticed signs of weevils in a bag of four in the storage room. He reported this immediately, separated the four from the other food in storage and then disposed of it. He also checked the other products in the storage room for signs of infestation. ✍ example 2Observer Report (F10 A) For the Hospitality Industry FOOD SAFETY F RST ™ 5 of 10 FS01 20160609 0909 F10a-obServer-report_20160607 Copyright 2016 © Food Safety First. all rights reserved. Item 2.5 Takes action to minimise the food safety risks when preparing and serving food ✍ example 1 ŔExample Response Last weekend, we hosted a wedding reception at our café with buffet style catering. Howard took responsibility for ensuring that the 2 hour – 4 hour rule was followed for all food items, and that each dish had it’s own serving utensils. ✍ example 2 Item 2.6 Takes action to correct food safety issues ✍ example 1 ŔExample Response Howard noticed recently that a new staff member had stored food items on the foor of our storage room. This could attract pests so Howard moved the items onto a shelf and spent some time training the new staff member in the storage procedures that we follow. ✍ example 2 Item 2.7 Uses a probe thermometer when preparing food ✍ example ŔExample Response We often prepare soups and stews in advance and then reheat them to serve to customers. Howard always uses a probe thermometer to check that they are reheated to at least 75°C before serving. I saw him do this last week when we reheating pumpkin soup for customers.Observer Report (F10 A) For the Hospitality Industry FOOD SAFETY F RST ™ 6 of 10 FS01 20160609 0909 F10a-obServer-report_20160607 Copyright 2016 © Food Safety First. all rights reserved. Item 2.8 Calibrates probe thermometers that are used in the workplace ✍ example ŔExample Response I saw Howard use the hot calibration method to check the probe thermometers on Monday this week as part of his weekly equipment checks. Item 2.9 Transports and stores received food products safely and without damage ✍ example ŔExample Response We received a large delivery of frozen prawns yesterday. I watched Howard check the delivery for signs of damage and then transport and store the food in the freezer straightaway. SECTION 3. SELF MANAGEMENT Item 3.1 Takes responsibility for food safety in the workplace ✍ example ŔExample Response Howard trains all new staff members in food safety processes and procedures that need to be followed. The last time he did this was around a month ago when a new staff member joined the team.Observer Report (F10 A) For the Hospitality Industry FOOD SAFETY F RST ™ 7 of 10 FS01 20160609 0909 F10a-obServer-report_20160607 Copyright 2016 © Food Safety First. all rights reserved. Item 3.2 Demonstrates good personal hygiene ✍ example ŔExample Response Howard always displays excellent personal hygiene. I have observed that he always brings his uniform into work and gets changed on-site to prevent contamination from outside sources. Item 3.3 Wears appropriate clothing, footwear and personal protective equipment according to workplace requirements ✍ example 1 ŔExample Response One of our workplace requirements is that staff wear single use gloves when handling raw meat. Howard demonstrates this every time he works with raw meat and is meticulous about throwing away the gloves in the correct waste bin before leaving the food preparation area. ✍ example 2 Item 3.4 Washes hands using the correct technique at the appropriate time ✍ example 1 ŔExample Response Yesterday I saw Howard scratch his face whilst working in the food preparation area. He went to the sink and washed his hands immediately. ✍ example 2Observer Report (F10 A) For the Hospitality Industry FOOD SAFETY F RST ™ 8 of 10 FS01 20160609 0909 F10a-obServer-report_20160607 Copyright 2016 © Food Safety First. all rights reserved. Item 3.5 Takes necessary precautions when moving between work areas, or between work tasks ✍ example ŔExample Response After handling raw meat, Howard always disposes of his single use gloves and washes his hands thoroughly. I observed him doing this yesterday after working with raw chicken. SECTION 4. LITERACY AND NUMERACY Item 4.1 Knows how to access and use the workplace food safety program and food safety policies and procedures ✍ example 1 ŔExample Response Howard regularly refers to the food safety program. Last month when conducting food safety training for new staff members I saw him retrieve the food safety program and explain how to use the cleaning schedule sign off sheets correctly. ✍ example 2 Item 4.2 Carries out checks, inspections and tests according to the critical control points listed in the food safety program, and then records the results ✍ example 1 ŔExample Response Howard is responsible for monitoring the cooling process and recording temperatures of foods that we prepare in advance and freeze for later consumption. I have checked the records and he does this consistently and accurately and records any exceptions that he has found. ✍ example 2Observer Report (F10 A) For the Hospitality Industry FOOD SAFETY F RST ™ 9 of 10 FS01 20160609 0909 F10a-obServer-report_20160607 Copyright 2016 © Food Safety First. all rights reserved. SECTION 5. PHYSICAL RESOURCES Please confrm that the following physical resources were available during the time of observation: ✓ Skills must be demonstrated in an operational food preparation area. This can be: ∙ an industry workplace, ∙ a simulated industry environment Assessment must have access to: ✓ Fixtures: ✓ Commercial grade work benches ✓ refrigeration unit ✓ Sink ✓ Storage facilities ✓ Small equipment: ✓ assorted pots and pans ✓ Containers for hot and cold storage ✓ Crockery ✓ Cutting boards ✓ Food handler gloves ✓ Knives ✓ packaging materials ✓ receptacles for presentation and display purposes ✓ Small utensils: ✓ tongs ✓ Serving utensils ✓ temperature monitoring device ✓ Appropriate facilities for hand washing: ✓ Designated hand washing sink ✓ Antiseptic liquid soap ✓ Single use towels ✓ Warm running water ✓ Food ingredients and ready to eat food items ✓ Current plain english regulatory documents distributed by the national, state, territory or local government food safety authority ✓ australia New Zealand Food Standards Code ✓ Current organisational food safety programs, policies and procedures used for managing food safetyObserver Report (F10 A) For the Hospitality Industry FOOD SAFETY F RST ™ 10 of 10 FS01 20160609 0909 F10a-obServer-report_20160607 Copyright 2016 © Food Safety First. all rights reserved. OBSERVER DECLARATION I hereby confrm that I know the student named on this form and have observed the individual completing the tasks listed in a work capacity I understand that I may be contacted to authenticate and verify my responses DATE D D / M M / Y Y Y Y SIGNATURE ✍ Signature PRINT NAME ADDITIONAL COMMENTS ✍ please provide any additional comments