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 FDFFST4042A, 'Identify and implement product safety and quality for egg based 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 egg based 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. Monitor the preparation of ingredients, and the processing equipment and areas | 1.1 Ingredients are identified by type, quality and safety according to product specifications 1.2 Ingredients are sourced and prepared according to the formulation specifications and regulatory requirements 1.3 Handling requirements for ingredients to prevent food safety hazards are monitored to ensure product quality and safety 1.4 Relevant processing equipment is identified and operating procedures checked for consistency with manufacturer’s specifications and regulatory and enterprise requirements 1.5 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 1.6 Cleaning regime is identified and monitored to ensure hygiene and safe work area requirements are maintained |
2. Monitor the production of egg based food products to meet quality standards | 2.1 Critical factors in the preparation and production of egg based food products are identified 2.2 Resource requirements for the preparations and production of egg based food products are established 2.3 A production schedule to ensure all resources and requirements are available and meet company requirements is used 2.4 The production system is set to the required operating specifications before and during production and verified 2.5 The production system for egg based food products, including cooking or steaming, is monitored 2.6 Pasteurisation of egg product is carried out according to procedures and Food Standards Code 2.7 Chilling or freezing technologies are used to set and store product |
3. Diagnose, rectify and/or report problems arising from the preparation and production of egg based food products | 3.1 Procedures are checked for coverage of potential problems arising from the preparation and production of egg based food products 3.2 Methods used to identify defects are determined 3.3 A system to identify defects in the preparation and production of egg based food products is selected and implemented, and adjustments applied to process/equipment as identified 3.4 Problems are reported to designated person according to company policies and procedures |
4. Review production processes | 4.1 The critical control points (CCPs) and critical limits for product safety are reviewed 4.2 A sampling plan for egg based food products is developed and implemented 4.3 Sensory analysis of egg based food products is conducted and analysed 4.4 Food tests are undertaken to determine if food quality and safety critical limits are complied with 4.5 Operating procedures are reviewed for the safety and quality of egg based food products 4.6 Safe work systems for processing of egg based food products are reviewed 4.7 Environmental impacts and energy efficiencies are reviewed for processing of egg based food products |