List each assessment task's title, type (eg project, observation/demonstration, essay, assignment, 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.

Observation Checklist

Tasks to be observed according to workplace/college/TAFE policy and procedures, relevant legislation and Codes of Practice	Yes	No	Comments/feedback
Fit and use personal protective equipment and clean workplace according to food safety and health and safety requirements before receiving product
Check product to be received against the specification for the species before weighing
Inspect product visually for any signs of spoilage, defects and parasites, and notify supervisor of defective product
Weigh accepted product, allowing for drainage of liquid from fresh product, and record weight
Check and record identification and traceability of product
Check, record and maintain the temperature of product according to food safety regulations
Prepare product according to customer specifications and food safety requirements
Set aside damaged and defective product for disposal by relevant personnel
Package product to customer specifications, ensuring that the requirements of the transport company and relevant food regulations are met
Check product packaging to ensure the product temperature remains at the required level until product is received by customer
Maintain the wellbeing of live product to ensure that it will remain alive until received by customer, if required
Label product according to relevant food regulations, ensuring that original identification of the product can be easily established
Complete and file appropriate dispatch forms for product taken to or collected by transport company
Measure and record temperature of fresh and frozen product before final dispatch to ensure compliance with food safety regulations
Measure and record temperature and water quality of live produce if required
Notify customer of the time and place of product delivery and advise of consignment number or other means of identifying product
Fit and use personal protective equipment and clean workplace according to food safety and health and safety requirements before receiving product
Check product to be received against the specification for the species before weighing
Inspect product visually for any signs of spoilage, defects and parasites, and notify supervisor of defective product
Weigh accepted product, allowing for drainage of liquid from fresh product, and record weight
Check and record identification and traceability of product
Check, record and maintain the temperature of product according to food safety regulations

Assessment Cover Sheet

SFISTR202 - Receive and distribute product

Assessment task 1: [title]

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:

Assessment Record Sheet

SFISTR202 - Receive and distribute product

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: