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 |
|---|---|---|---|
| Identify and explain the processing techniques involved in producing UCFM products | |||
| Identify and explain the hygiene and food safety hazards associated with the production of UCFM products | |||
| Identify the specific regulatory requirements associated with the production of UCFM products | |||
| Identify the types of microbiological hazards that can contaminate UCFM products | |||
| Identify potential sources of microorganism contamination | |||
| Identify chemical, physical and allergenic contamination | |||
| Identify critical control points (CCPs) for controlling hazards identified in processing UCFM products | |||
| Identify workplace health and safety hazards associated with monitoring UCFM products | |||
| Identify equipment and area monitoring requirements in processing UCFM products | |||
| Conduct equipment and area monitoring as required, including pre-processing, during processing and post-processing | |||
| Verify ingredients according to product specifications | |||
| Verify types of meat products, stock, additives, binders and spices identified in the formulation specifications | |||
| Monitor hygiene and handling requirements, food safety hazards and product quality | |||
| Monitor food safety and processing parameters according to product specifications | |||
| Monitor CCPs related to the UCFM products being produced | |||
| Verify procedures are being followed for non-conformance identification and corrective action | |||
| Identify workplace records that must be compiled with during UCFM process monitoring | |||
| Record monitoring and compile records of all monitoring activities undertaken for the UCFM products | |||
| Distribute compiled records for validation, authorisation and storage | |||
| Store records within assigned level of responsibility |
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: