Clean food-handling areas

Formats and tools

Unit Description
Reconstruct the unit from the xml and display it as an HTML page.
Assessment Tool
an assessor resource that builds a framework for writing an assessment tool
Assessment Template
generate a spreadsheet for marking this unit in a classroom environment. Put student names in the top row and check them off as they demonstrate competenece for each of the unit's elements and performance criteria.
Assessment Matrix
a slightly different format than the assessment template. A spreadsheet with unit names, elements and performance criteria in separate columns. Put assessment names in column headings to track which performance criteria each one covers. Good for ensuring that you've covered every one of the performance criteria with your assessment instrument (all assessement tools together).
Wiki Markup
mark up the unit in a wiki markup codes, ready to copy and paste into a wiki page. The output will work in most wikis but is designed to work particularly well as a Wikiversity learning project.
Evidence Guide
create an evidence guide for workplace assessment and RPL applicants
Competency Mapping Template
Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners. A template for developing assessments for a unit, which will help you to create valid, fair and reliable assessments for the unit, ready to give to trainers and students
Observation Checklist
create an observation checklist for workplace assessment and RPL applicants. This is similar to the evidence guide above, but a little shorter and friendlier on your printer. You will also need to create a seperate Assessor Marking Guide for guidelines on gathering evidence and a list of key points for each activity observed using the unit's range statement, required skills and evidence required (see the unit's html page for details)

Self Assessment Survey
A form for students to assess thier current skill levels against each of the unit's performance criteria. Cut and paste into a web document or print and distribute in hard copy.
Moodle Outcomes
Create a csv file of the unit's performance criteria to import into a moodle course as outcomes, ready to associate with each of your assignments. Here's a quick 'how to' for importing these into moodle 2.x
Registered Training Organisations
Trying to find someone to train or assess you? This link lists all the RTOs that are currently registered to deliver CPPCLO3038, 'Clean food-handling areas'.
Google Links
links to google searches, with filtering in place to maximise the usefulness of the returned results
Books
Reference books for 'Clean food-handling areas' on fishpond.com.au. This online store has a huge range of books, pretty reasonable prices, free delivery in Australia *and* they give a small commission to ntisthis.com for every purchase, so go nuts :)


Elements and Performance Criteria

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the range of conditions.

1.

Plan and prepare to clean food-handling areas.

1.1.

Work site hazards, including cross-contamination, are assessed and risks controlled according to company, legislative, and health and safety requirements.

1.2.

Requirements of food-safety program applicable to the area are accessed, interpreted and applied to planning.

1.3.

Surfaces and soil types are identified by observation, and cleaning techniques and cleaningchemicals required for task are selected and prepared.

1.4.

Equipment isselected, checked for serviceability and compliance with cleaning and sanitation requirements of food-safety program, and faults are rectified or reported before starting work.

1.5.

Personal protective equipment (PPE) is sourced according to manufacturer specifications, and health and safety and company requirements.

1.6.

Consumables are obtained to meet anticipated usage patterns according to company requirements.

1.7.

Signs and barricades are selected and installed according to health and safety, and company requirements.

2.

Replenish consumables and remove waste.

2.1.

Consumables are replenished according to client and company requirements.

2.2.

Rubbish bins are emptied, cleaned and sanitised according to specified requirements, and new replacement bin liners are inserted.

2.3.

Collected soil and waste are disposed of according to client and company specifications, and legislative, environmental, and health and safety requirements.

3.

Clean food-handling surfaces.

3.1.

Loose dirt and debris are removed from food-handling surfaces prior to applying cleaning treatment.

3.2.

Physical movement around food-handling areas is conducted according to food-safety program.

3.3.

Chemicals are applied to surfaces and allowed to dwell according to manufacturer specifications and company requirements.

3.4.

Surfaces are thoroughly rinsed and allowed to dry according to company requirements.

3.5.

Practices inconsistent with food-safety program are reported according to company requirements.

4.

Sanitise food-handling surfaces.

4.1.

Chemical sanitisers or heat are applied to food-handling surfaces according to job requirements.

4.2.

Surfaces are thoroughly rinsed and allowed to dry according to company requirements.

5.

Clean, safety check and store equipment.

5.1.

Signs and barricades are removed according to health and safety, and company requirements.

5.2.

Equipment and PPE are cleaned, safety checked and stored according to manufacturer specifications and environmental, health and safety, and company requirements.

5.3.

Unused chemicals are stored or disposed of according to manufacturer specifications, and health and safety and company requirements.