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 FDFFST5006A, 'Apply food microbiological techniques and analysis'.
- Google Links
- links to google searches, with filtering in place to maximise the usefulness of the returned results
- Books
- Reference books for 'Apply food microbiological techniques and analysis' 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. Identify food poisoning and spoilage bacteria, including methods of control | 1.1 The major bacteria responsible for food poisoning and spoilage are identified 1.2 The types of processes used in the control of microbial growth in food products are evaluated 1.3 The effect of a standard food preserving technique over a range of pH, on the growth patterns of microbes is ascertained 1.4 The effectiveness of this food preserving technique in controlling food poisoning and spoilage microbes is evaluated 1.5 The usefulness of this technique, as part of process control of food poisoning and spoilage microbes is assessed 1.6 Compliance with Food Standards are assessed for food preservation techniques |
2. Perform microbiological techniques for the identification of food borne disease | 2.1 Standard microbiological techniques to identify and enumerate food poisoning and spoilage organisms, from a food sample, are used 2.2 The type of toxins, produced by the major food pathogens, are identified 2.3 Documented food borne disease outbreaks, from the past, are investigated 2.4 The ramifications of product contamination in terms of Public Health and product shelf-life quality are determined 2.5 Specimens and waste are handled in accordance with enterprise OHS guidelines |
3. Apply the principles of microbiological quality control | 3.1 The spoilage patterns of specific foods at different temperatures of storage are ascertained 3.2 The relationship between spoilage patterns and the growth cycle of the specific food spoilage/poisoning organisms is determined 3.3 A microbiological quality control program for a specific food is designed, implemented and evaluated in terms of the Food Standards 3.4 The importance of plant hygiene and how it can affect the finished product is determined 3.5 Specimens and waste are handled in accordance with enterprise OHS guidelines |
4. Apply rapid microbiological techniques and other relevant technology for the identification of microbes related to plant hygiene | 4.1 The principles of accelerated culture techniques are critically examined 4.2 The relevance of rapid microbiological technology, as related to control of plant hygiene, is identified 4.3 A series of tests to determine the adequacy of plant sanitation procedures, by rapid microbiological or other techniques, is performed 4.4 Specimens and waste are handled in accordance with enterprise OHS guidelines |
5. Perform techniques involving microbial fermentations | 5.1 The types and characteristics of micro organisms used for fermentation within the food industry are identified 5.2 Standard microbiological techniques to isolate and identify yeasts and bacteria in given food samples are used 5.3 Sub-culturing and pure culture techniques for "scale up" to "starter" cultures are performed 5.4 New culture strains after fermentation are maintained using standard techniques |
6. Analyse test results and provide recommendations to process controllers or production managers | 6.1 Results of microbiological tests are recorded and collated 6.2 Microbiological data is analysed and compared with food safety and food processing critical control limits and other parameters 6.3 Implications of test results are established and conclusions are drawn 6.4 Test results, conclusions and recommendations are documented and presented to food processing management |