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 FDFCORQFS3A, 'Monitor the implementation of quality and food safety programs'.
- Google Links
- links to google searches, with filtering in place to maximise the usefulness of the returned results
- Books
- Reference books for 'Monitor the implementation of quality and food safety programs' 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 and Performance Criteria | |||
Element | Performance Criteria | ||
1 | Ensure others in the work area are able to meet quality and food safety requirements | 1.1 | Hazard control and clothing and equipment appropriate to work requirements are available, functional and correctly fitted |
1.2 | Information on food safety/quality responsibilities and procedures is current, accessible and communicated to others in the work area | ||
1.3 | Information about identified hazards and the outcomes of risk assessment and risk control procedures is accessible and communicated to others in the work area | ||
1.4 | Food safety/quality hazards and control measures used in the work area can be identified by those in the work area | ||
1.5 | Mentoring and coaching support is available to support individuals/groups to implement quality and safe food handling procedures | ||
1.6 | Training needs are identified and addressed within level of responsibility | ||
2 | Monitor observance of quality standards and food safety programs in the work area | 2.1 | Work procedures in the work area are clearly defined, documented and followed |
2.2 | Deviation from identified procedures is identified, reported and addressed within level of responsibility | ||
2.3 | Personal behaviour is consistent with workplace policies and procedures that support food safety and quality | ||
2.4 | Food safety and/or quality hazards are identified and reported according to workplace procedure | ||
2.5 | Food safety and quality information is recorded to meet workplace reporting requirements | ||
2.6 | Housekeeping standards in the work area are maintained | ||
3 | Take corrective action in response to quality and food safety non-compliance | 3.1 | Workplace procedures for responding to quality and food safety non-compliance are promptly implemented |
3.2 | Hazardous events are investigated to identify cause | ||
3.3 | Control measures to prevent recurrence and minimise risks of hazardous events are implemented | ||
4 | Maintain and improve quality and food safety in the work area | 4.1 | Processes or conditions which could result in a breach of food safety procedures or quality specifications are identified, assessed, removed or and/reported within level of responsibility and according to workplace procedure |
4.2 | Risk assessments are conducted and appropriate control measures are identified and implemented in the work area | ||
4.3 | Recommendations arising from risk assessments are implemented within level of responsibility | ||
4.4 | Inadequacies in control measures are identified and reported according to company reporting requirements | ||
4.5 | Matters raised relating to quality/food safety are promptly resolved and/or referred to appropriate personnel | ||
4.6 | The work group is consulted and advised of quality/food safety matters relevant to work role | ||
4.7 | Opportunities for improving food safety and quality are identified and raised with relevant personnel | ||
4.8 | Procedures are developed or revised to support effective control of quality and food safety hazards | ||
4.9 | Quality/food safety records are reviewed tonsure they are complete and meet the quality system, food safety program and legal requirements | ||