THIRD PARTY OBSERVATION REPORT SITXFSA002 Participate in Safe Food Handling Practices Observation date 1: Observation date 2: Observation date 3: Criteria 1. The student has been observed accessing and following relevant policies and procedures from the organisational food safety program including: o Cleaning and sanitation o Hazards control methods for critical control points o Systematic monitoring of hazard controls and record keeping o Equipment maintenance o Food: o Receiving o Storage o Preparation o Display o Service o Disposal o Personal considerations: o Dress o Hygiene o Protective equipment and clothing o Pestcontrol o Record maintenance 0 Training 2. The student has been observed controlling the following food hazards at the specified critical control points within their venue including: o Food hazards o Actual or potential o Chemical o Insects and vermin o Microbiological: o Bacteria o Moulds o Yeast o Physical: o Broken glass o Metal o Foreign objects o Process-related where food is vulnerable to contamination: o Displayed food o Need for food to be touched by hand o Re-thermalisation or defrosting o Processes involving temperatures that promote rapid growth of micro-organisms. o Critical control points specific to food hazards which may have included: o Receiving and Storing Preparing and or Processing Displaying and Serving Packaging Disposing o 00O