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 FDFFST4002A, 'Monitor the development and implementation of a food QA system'.
- Google Links
- links to google searches, with filtering in place to maximise the usefulness of the returned results
- Books
- Reference books for 'Monitor the development and implementation of a food QA system' 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
ELEMENT | PERFORMANCE CRITERIA |
1. Establish the scope of the QA system | 1.1 Enterprise needs and expectations in product quality are clearly defined 1.2 Existing systems and requirements are detailed for incorporation into the QA system 1.3 Scope of the HACCP-based quality system is defined to encompass production system and product requirements 1.4 System is directed to prevent and control identified hazards |
2. Conduct hazard analysis and assessment | 2.1 Every step in the production process is assessed for potential food safety hazards 2.2 Critical Control Points (CCPs) are established to identify where each significant hazard can be prevented or controlled 2.3 A measurable or recognisable standard is assigned for each CCP to define the critical limits 2.4 Critical limits are technically and scientifically validated |
3. Ensure all documents, work procedures and processes required for the system are developed, available and in use | 3.1 All products and processes covered by the QA system are described in a standardised format defining product characteristics relevant to food safety 3.2 Work instructions and Standard Operating Procedures (SOPs) are reviewed for accuracy, relevance and sufficiency to prevent hazards 3.3 Documented procedures for monitoring CCPs are implemented 3.4 Documented procedures which ensure any CCPs which are outside critical limits are brought back within limits, and affected product is suitably handled, are implemented 3.5 Documented procedures are implemented to ensure the QA system is regularly verified and audited as working effectively 3.6 Availability and data storage of all records and documents for the system is maintained |
4. Respond to non-conforming product or processes | 4.1 Procedures for taking corrective action are identified 4.2 Corrective and preventative measures are implemented to prevent recurrence.4.3 Procedures are devised or revised to support control measures 4.3 Processes or conditions which could result in a breach of procedures are identified and corrective action is taken 4.4 Process changes are introduced and controlled so that quality assurance requirements are accomplished |
5. Review product sampling and test results | 5.1 Product sampling procedures are identified 5.2 Post collection procedures are identified according to SOPs 5.3 Test results are reviewed and responded to in accordance with workplace requirements |
6. Audit, verify and validate the system | 6.1 HACCP plans are routinely revised, verified and validated to reassess hazards, CCPs, critical limits, testing methods and all related procedures of the QA system to ensure they are appropriate to the enterprise requirements 6.2 Internal or external audit findings are followed up and acted upon 6.3 Reported quality hazards and non conformances are investigated and acted upon 6.4 The HACCP-based QA system is reviewed to take account of any process changes or product specifications |