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 FDFFST4040A, 'Identify & implement product safety and quality for chilled or frozen poultry product manufacturing'.
- Google Links
- links to google searches, with filtering in place to maximise the usefulness of the returned results
- Books
- Reference books for 'Identify & implement product safety and quality for chilled or frozen poultry product manufacturing' 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. Check the chilled or frozen poultry product preparation and processing areas and equipment | 1.1 Procedures for pre-operational equipment checks are identified and checked for accordance with workplace policies and procedures, and manufacturer’s instructions 1.2 Regulatory requirements and safe work practices and safety equipment are checked 1.3 Pre-operational checks and procedures are conducted or supervised and risks, contamination or variations reported in accordance with workplace policies and procedures, and regulatory requirements are monitored |
2. Monitor the production of chilled or frozen poultry products | 2.1 Production processes from slaughter to product presentation for packaging are sourced from procedures 2.2 Product quality and food safety hazards and procedures are implemented for the facility and for each stage of the production process 2.3 Handling requirements for ingredients to prevent contamination and to ensure customer and production requirements, quality and safety are monitored 2.4 Operating procedures for processing equipment are checked for consistency with manufacturer’s specifications and regulatory and enterprise requirements 2.5 Relevant processing area hygiene and sanitation requirements are monitored as specified in workplace procedures and regulatory requirements 2.6 The details of cuts to meet customer requirements are confirmed 2.7 Production system and equipment for the preparation and manufacture of chilled or frozen poultry products is monitored 2.8 Cleaning regime is monitored to ensure hygiene and safe work area requirements are maintained |
3. Implement packaging and chilling of poultry product | 3.1 The details of packaging to meet customer and regulatory requirements are confirmed 3.2 Chilling requirements are monitored to meet food safety standards from processing to retailing 3.3 Chilling processes for food preservation are applied and monitored 3.4 Sampling and testing procedures for physical, biochemical and microbiological changes to frozen or chilled product are implemented and monitored |
4. Diagnose, rectify and/or report problems arising from the preparation and manufacture of chilled poultry products | 4.1 Sampling and testing to identify defects in the preparation and manufacture of chilled or frozen poultry products are implemented 4.2 Required adjustments to process/equipment are identified and implemented 4.3 Problems are reported to designated persons according to company policies and procedures |
5. Review production processes | 5.1 The critical control points (CCPs) and critical limits for product safety are reviewed 5.2 The sampling and food testing plans are reviewed 5.3 Operating procedures are reviewed for food safety and quality 5.4 Safe work systems for processing of chilled poultry products are reviewed 5.5 Environmental impacts and energy efficiencies are reviewed for processing of chilled poultry products |