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 FDFFST4041A, 'Identify and implement product safety and quality for cooked 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 and implement product safety and quality for cooked 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 cooked poultry product preparation and processing areas and equipment | 1.1 Procedures for pre-operational equipment checks are checked for accordance with workplace policies and procedures, and manufacturer’s instructions 1.2 Regulatory requirements and safe work practices and safety equipment are implemented 1.3 Pre-operational checks and procedures are conducted or supervised and 1.4 Risk of contamination or variations in product quality are reported in accordance with workplace policies and procedures 1.5 Regulatory requirements for the operation are monitored 1.6 Physical hazards which may affect cooked poultry products are recorded 1.7 Optimum methods for physical hazard risk reduction are implemented |
2. Monitor the preparation of ingredients, and processing equipment and areas | 2.1 Ingredients are sourced by type, quality and safety criteria, according to product specifications 2.2 Types of chicken meat, by-product, stock, additive, binder and spices are sourced according to the formulation specifications and regulatory requirements 2.3 Handling requirements for ingredients to prevent contamination and to ensure customer and production requirements, quality and safety are monitored 2.4 Processing equipment is monitored and operating procedures explained to operators according to manufacturer’s and workplace specifications 2.5 Relevant processing area hygiene and sanitation requirements are monitored as specified in workplace procedures and regulatory requirements 2.6 Production system and equipment for the preparation and manufacture of cooked poultry products are monitored 2.7 Procedures for pre-operational equipment checks are applied in accordance with workplace policies and procedures, and manufacturer’s instructions 2.8 Cleaning regime is monitored to ensure hygiene and safe work area requirements are maintained |
3. Monitor the production of cooked poultry and further processed products | 3.1 Relevant time, temperature and humidity requirements for cooking and packaging are monitored in accordance with product specifications, regulatory requirements and enterprise guidelines 3.2 Relevant consistency, appearance, texture and monitoring requirements are monitored in accordance with product specifications and regulatory requirements 3.3 Product sampling and testing and sensory analysis regime is monitored to ensure conformance with regulatory and enterprise requirements 3.4 Procedures for rejection, reprocessing and/or recall for products which do not meet specifications or hygiene and sanitation requirements are implemented and reviewed against regulatory requirements and industry guidelines 3.5 Relevant processing area hygiene and sanitation requirements are monitored as specified in workplace procedures and regulatory requirements |
4. Overview the implementation of the HACCP plan for the production of cooked poultry products | 4.1 Critical control points (CCPs) and control points for prevention and control of bacterial contamination (e.g. process controls and systems) are implemented 4.2 Control methods to prevent microbiological contamination are explained to workers and implemented 4.3 Monitoring processes are implemented for critical limits for CCPs 4.4 Validation requirements for critical limits of HACCP programs are carried out 4.5 Documented procedures are implemented which ensure any CCPs which are out of control are brought back into control and affected product is suitably handled 4.6 Documented procedures are implemented to ensure the whole HACCP system is regularly audited and verified as working effectively 4.7 All documents and records required for the system are kept available, up-to-date and in use |
5. Review production processes | 5.1 Product sampling and testing and sensory analysis are conducted and analysed 5.2 Product formulations and operating procedures are reviewed 5.3 Safe work systems for processing of cooked poultry products are reviewed 5.4 Environmental impacts and energy efficiencies are reviewed for processing of cooked poultry products |