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 LGAEHRR501C, 'Implement council's responsibilities in food safety'.
- Google Links
- links to google searches, with filtering in place to maximise the usefulness of the returned results
- Reference books for 'Implement council's responsibilities in food safety' 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
1. Assess suitability and compliance of proposed food premises
1.1 Written or verbal communication between relevant parties is undertaken in a clear, concise manner to ensure compliance with relevant legislation.
1.2 Plans for food safety are checked to ensure adequate risk practices have been incorporated.
1.3 Plans are approved by comparing details against legislative requirements, codes of practice and council requirements.
1.4 Premises are inspected for compliance with approved plans.
1.5 Liaison with other appropriate council departments and authorities is undertaken to ensure relevant approvals are provided.
1.6 Interpretations, assessments and judgements are made that maximise the functionality of premises within relevant legislation and codes of practice.
2. Process applications for registration or notification of food premises
2.1 Applications are checked for completeness, accuracy, payment of fees and compliance with relevant legislation.
2.2 Inspection of premises is undertaken to ensure compliance with relevant legislation, codes of practice and council policies and procedures.
2.3 Premises identified as non-compliant are given time frame for meeting requirements and food standards.
2.4 Legal action is commenced against those identified as a serious risk.
2.5 Certificates of registration are checked prior to issue for accuracy, completeness and inclusion of appropriate conditions.
3. Administer food premises audits
3.1 Audits are administered in accordance with codes of practice, legislation and council requirements.
3.2 Audits are monitored to ensure that they are carried out at the required frequency.
3.3 Reports of audits are registered on council's management information system.
3.4 Allegations of serious risk are followed up and appropriate action is taken.
3.5 Auditors' recommendations are followed to ensure work is in accordance with criteria and conditions of certification.
4. Administer food-sampling analysis
4.1 Sampling program is followed that identifies parameters according to classification, risk and previous history.
4.2 Sampling schedules are established according to legislative and council requirements.
4.3 Procedures for sampling, storage and transport are carried out in accordance with legislative and council requirements.
4.4 Analysis reports are interpreted to determine appropriate further action.
5. Investigate food-related problems and complaints
5.1 Need for food-related investigation is identified from assessments and reports and prioritised according to risk factors.
5.2 Appropriate form of investigation is determined based on risk assessment and hazard analysis of the problem.
5.3 Investigation is carried out efficiently within priorities and legislative and council requirements.
5.4 Data and information are collected in accordance with applicable procedures to enable a clear determination of the problem.
5.5 Action on the food-related problem is determined to minimise impact of problem and likelihood of recurrence.
5.6 Report is prepared and submitted via management to council for information or direction.
6. Pursue and maintain acceptable food-handling practices
6.1 Strategies to inform and educate food proprietors are developed in accordance with council practices.
6.2 Communication tools are used to inform and educate.
6.3 Food-handling training and education are delivered where required to provide essential competencies in food handling.
6.4 Assessment of food handlers' knowledge and expertise is undertaken, where required.
6.5 Information is provided on recognised external training courses that train and assess in food hygiene and food safety competencies.
7. Detect and process food-related offences
7.1 Offence is established through detection of a breach of relevant legislation.
7.2 Information related to offence is collated through a review of existing documentation.
7.3 Additional information is obtained by interview, audit or sampling to substantiate details of the offence.
7.4 Decision to proceed with prosecution, issue warning or not pursue is determined in consultation with departmental or council management.
7.5 Brief is prepared for prosecution that identifies relevant facts and sections of appropriate legislation, codes of practice and council policy.