You may want to include more information here about the target group and the purpose of the assessments (eg formative, summative, recognition)
List each assessment task's title, type (eg project, observation/demonstration, essay, assingnment, checklist) and due date here
Assessment task 1: [title] Due date:
(add new lines for each of the assessment tasks)
Copy and paste from the following data to produce each assessment task. Write these in plain English and spell out how, when and where the task is to be carried out, under what conditions, and what resources are needed. Include guidelines about how well the candidate has to perform a task for it to be judged satisfactory.
Copy and paste from the following performance criteria to create an observation checklist for each task. When you have finished writing your assessment tool every one of these must have been addressed, preferably several times in a variety of contexts. To ensure this occurs download the assessment matrix for the unit; enter each assessment task as a column header and place check marks against each performance criteria that task addresses.
| Tasks to be observed according to workplace/college/TAFE policy and procedures, relevant legislation and Codes of Practice | Yes | No | Comments/feedback |
|---|---|---|---|
| Check temperature of cold store area using workplace instruments to ensure compliance with specified temperature for meat storage | |||
| Identify temperature nonconformances and take corrective action according to workplace requirements | |||
| Document temperature checks according to workplace policies and procedures and customer specifications | |||
| Locate and prepare area where product is to be stored | |||
| Ensure product is stored with sufficient space to allow airflow and access by appropriate personnel | |||
| Ensure products with different temperature requirements are stored appropriately | |||
| Check walkways and spaces are clear before moving product | |||
| Move product safely as specified in workplace safety policies and procedures | |||
| Identify and report any carton, container or label damage to supervisor | |||
| Identify and report any missing labels or shipping marks to supervisor | |||
| Document corrective action according to workplace procedures | |||
| Remove damaged carton or container, and store according to workplace policies and procedures | |||
| Repack meat product following hygiene and sanitation policies and procedures, ensuring any exposed meat product is handled appropriately | |||
| Relabel meat product according to workplace policies and procedures |
Student name:
Student ID:
I declare that the assessment tasks submitted for this unit are my own work.
Student signature:
Result: Competent Not yet competent
Feedback to student
Assessor name:
Signature:
Date:
Student name:
Student ID:
Assessment task 1: [title] Result: Competent Not yet competent
(add lines for each task)
Feedback to student:
Overall assessment result: Competent Not yet competent
Assessor name:
Signature:
Date:
Student signature:
Date: