Third Party Form - Workplace Report
As part of the assessment process you are required to complete and submit a 3rd Party form which provides
evidence of practical skills demonstrated in a food preparation environment.
This form can be found under ‘course resources’ during your training online or at the end of this handbook. The
form is required to be completed by an 'Observer' this could be a manager, another Food Supervisor, a team leader
or by a person who has had a minimum 2 years food preparation experience.
The observer is required to observe you completing this practical component of the Food Supervisor course. Areas
to be observed, recorded and submitted are requested below and include preparing and handling food correctly,
avoiding cross contamination, storage of food items.
The observation can be undertaken at work, volunteering at a community centre or a sports club, at your local
council or even at a catered party at home as long as you have access to a fully equipped industry-realistic food
preparation environment such as a commercial kitchen, catering production line, or food preparation area of a food
outlet using the full range of equipment currently used to store, prepare, display, serve and dispose of food.
The 3rd Party form provides evidence that is used to assess the practical skills and knowledge that are required to
implement food safety procedures.
There is a requirement that you have completed the Basic Food Handlers Certificate prior to the commencement of
this course.
As part of AAAT ongoing commitment to provide quality training, at the end of each month a random selection of
10% of students that have submitted the 3rd party form will be contacted by our trainer/assessor to confirm that no
inconsistencies were observed whilst completing this form and that all information provide was true and correct.
Declaration
How it works:
*Fax the completed Declaration and Third-Party Assessment Form to 08 9463 6232 or email to
[email protected]
*Once your declaration is verified by one of our assessors your certificate will be emailed to you
*Your paper certificate will then be mailed to you.
Student Declaration
I, ______________________ ______________________ (type YOUR full name) declare that
‘I have applied correct food safety practices and that any work submitted is mine’.
Food Handlers Certificate Number Level 1 (SITXOHS002A) certificate number: __________________________
Date Completed: ____ / ____ / _____ (DD/MM/YYYY)
Name of Training Organisation where certificate was obtained: _______________________________________
Observer Declaration
Food Supervisor Information (To be completed by an Observer)
Observer full name: , ______________________ ______________________
Observer current job role and/or vocational qualification and/or experience in relation to Food Safety;
____________________________________________
Observer relationship with student: ______________________
Observer telephone number: ______________________
Observer email address: ______________________
Name and address of establishment/venue (workplace, home etc): __________________________________
________________________________________________________________________________________
________________________________________________________________________________________
Date/Dates of observations: ____ / ____ / _____ to : ____ / ____ / ______ (DD/MM/YYYY)
© Access All Areas Training
Third-party Assessment Form
1. General Observation
DATE
TIME
e.g. 21/04/2012
0900
STUDENT TASK
SUFFICIENT
RECEIVED FROZEN MEATS
YES
CHECKED BY
JT
WITNESS STUDENT RECEIVE 2 FROZEN ITEMS
WITNESS STUDENT MEASURE THE TEMP OF STORAGE EQUIP TWICE
WITNESS STUDENT TAKE TEMP OF 2 POTENTIALLY HAZARDOUS FOODS
WITNESS STUDENT CALIBRATE A THERMOMETER AS PER BOOKLET INSTRUCTIONS
2. Storage Units Control Log
DATE
E.G. 21/04/2012
UNIT
TEMPERATURE
FRIDGE
5°C
CORRECTIVE ACTION
NONE
CHECKED BY
JT
3. Equipment Maintenance & Calibration of Thermometers
DATE
e.g. 21/04/2012
EQUIPMENT CHECKED
RESULT
FRIDGE
CORRECTIVE ACTION
GOOD
NONE REQUIRED
CHECKED BY
JT
4. Process Temperature Control Log.
DATE
e.g. 21/04/2012
FOOD DESCRIPTION
MEAT
VISUAL CHECK
TEMPERATURE
CORRECTIVE ACTION
YES
-1°C
NONE
CHECKED BY
JT
5. Receiving Goods
DATE
e.g. 21/04/2012
TIME
0900
PRODUCT
FROZEN LASAGNE
TEMPERATURE
-18°C
VISUAL
CHECK
YES
ACCEPTED/
REJECTED
CORRECTIVE
ACTION
ACCEPTED
NONE
CHECKED BY
JT
Please scan/email to [email protected] or fax to or 08 9463 6232.
Once verified by our assessors you will receive your certificate on the same day via email which will be followed by
your mailed hardcopy certificate. Please email us on [email protected] if you require assistance or further
information.
© Access All Areas Training