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 FDFFST4050A, 'Identify & implement product safety and quality for processing of fruit, vegetables & other produce'.
- 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 processing of fruit, vegetables & other produce' 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. Review preparation of fruits, vegetables, nuts, herbs and spices for processing | 1.1 Processes for preparing fruits, vegetables, herbs and spices are identified 1.2 The blanching process for fruits, vegetables, nuts, herbs and spices is documented where required 1.3 The process of carrying out pre-treatments for fruits, vegetables, nuts, herbs and spices is documented 1.4 The steps involved in the manufacture of a range of fruit, vegetable, herbs and spices are identified |
2. Monitor production of fruit, vegetables, nut, herb and spice product samples for testing | 2.1 Processing technique to produce required range of fruit, vegetable, herb and spice product samples are identified 2.2 Permissible additives/preservatives used in the production of fruits, vegetables, nuts, herbs and spices are evaluated for suitability 2.3 Processing stages and processes are monitored according to regulatory, customer and enterprise requirements 2.4 Products are produced in a safe working environment using appropriate hygiene and sanitation techniques |
3. Investigate the packaging alternatives for fruits, vegetables, nut, herb and spice products. | 3.1 Packaging requirements for fruits, vegetable, herb and spice products are identified and evaluated for suitability 3.2 Packaging of a range of fruit, vegetable, nuts, herb and spice products is monitored according to regulatory, customer and enterprise requirements 3.3 Adjustments to packaging procedures and design are made where required |
4. Assess the quality and shelf life of fruit, vegetable, nuts, herb and spice products | 4.1 A range of testing techniques are performed to assess the safety and organoleptic qualities of fruit, vegetable, nuts, herb and spice products 4.2 All common hazards at critical control points (CCPs) for the production of products are identified and assessed 4.3 Critical limits are complied with for all steps of production including shelf life and storage |
5. Review production processes | 5.1 The CCPs and critical limits for product safety are reviewed 5.2 Operating procedures are reviewed for food safety and quality 5.3 The production plan is reviewed for processing of food products 5.4 Environmental impacts and associated costs are reviewed for processing of food products |