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 SFIPRO102, 'Clean work area'.
- Google Links
- links to google searches, with filtering in place to maximise the usefulness of the returned results
- Books
- Reference books for 'Clean work area' 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
Elements | Performance Criteria |
Elements describe the essential outcomes. | Performance criteria describe the performance needed to demonstrate achievement of the element. |
1. Remove waste | 1.1 Deposit waste products into correct bins, hoppers and chutes, according to food hygiene and environmental requirements 1.2 Identify correct shovels, brooms and bins and use when gathering waste material to avoid cross-contamination of product area 1.3 Keep work area free from waste to ensure a safe working environment 1.4 Maintain segregation of edible and inedible product at all times 1.5 Shift waste in bins and tubs according to induction, manual lifting procedures and health and safety requirements |
2. Clean areas during production | 2.1 Clean work area to avoid contamination of edible product 2.2 Use cleaning chemicals and hazardous substances according to health and safety and workplace requirements 2.3 Use low pressure hoses and floor scrubbers safely 2.4 Control people movement in wet areas using appropriate control measures |
3. Wash and store cleaning and processing equipment | 3.1 Roll hoses and store safely according to health and safety and workplace requirements 3.2 Clean, sanitise and store brooms, shovels, mops and scrubbing brushes 3.3 Store chemicals according to health and safety and workplace requirements 3.4 Clean and sanitise all processing equipment according to food safety and health and safety requirements |
4. Clean up after production | 4.1 Transfer waste material to designated storage area 4.2 Clean work areas and worksite according to food safety and health and safety requirements 4.3 Control vermin and pests according to food safety and health and safety requirements 4.4 Complete housekeeping tasks and report problems to supervisor 4.5 Monitor worksite regularly to ensure it complies with food safety and health and safety requirements and workplace practices |