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 MTMPSR406B, 'Manage and maintain a food safety plan'.
- Google Links
- links to google searches, with filtering in place to maximise the usefulness of the returned results
- Reference books for 'Manage and maintain a food safety plan' 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. Manage the implementation of the food safety plan
1.1. Food safety principles, food safety procedures and requirements, including regulatory requirements, are explained to the team.
1.2. Team commitment to, and responsibility for, food safety is developed.
1.3. Procedures to support the food safety plan are put in place.
1.4. Training and mentoring is provided to the team to assist implementation.
2. Monitor the food safety plan and take corrective action
2.1. Team implementation of the food safety plan is monitored.
2.2. Records and reports are completed accurately and on schedule.
2.3. Prompt action is taken to correct non-conformance according to enterprise and regulatory requirements.
2.4. Causes of non-conformance are identified and analysed.
2.5. Control measures are implemented to prevent future non-conformance.
2.6. Non-conformance is reported according to enterprise requirements.
3. Maintain the food safety plan
3.1. Feedback is sought from all personnel to identify potential hazards, corrective actions and controls.
3.2. Processes or conditions which could result in breaches of food safety procedures are identified and preventive or corrective action is taken.
3.3. Corrective action and control procedures are updated to improve food safety.
3.4. Documentation is completed according to enterprise and regulatory requirements.