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 SFIPROC102C, '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
ELEMENT | PERFORMANCE CRITERIA |
1. Remove waste | 1.1. Waste products are deposited into correct bins, hoppers and chutes, all fitted with lids, according to food hygiene requirements. 1.2. Correct shovels, brooms and bins are identified and used when gathering waste material to avoid cross-contamination of product area and utilising safe manual handling techniques. 1.3. Work area is kept free from waste to ensure a safe working environment for self, fellow workers and others in the workplace. 1.4. Segregation of edible and inedible product is maintained at all times. 1.5. Waste in bins and tubs is shifted according to manual lifting procedures and induction, and ongoing training requirements. |
2. Clean areas during production | 2.1. Work areas are cleaned to avoid contamination of edible product. 2.2. Cleaning chemicals and hazardous substances are used safely. 2.3. Low pressure hoses and floor scrubbers are used safely. 2.4. People movement in wet areas is controlled using appropriate control measures. |
3. Wash and store cleaning and processing equipment | 3.1. Hoses are rolled and stored safely. 3.2. Brooms, shovels, mops, scrubbing brushes are cleaned, sanitised and stored appropriately when not in use. 3.3. Chemicals are stored safely. 3.4. All processing equipment is cleaned and sanitised. |
4. Clean up after production | 4.1. Waste material is transferred to designated storage area. 4.2. Work areas and worksite are cleaned. 4.3. Vermin and pests are controlled. 4.4. Housekeeping tasks are completed and any problems reported to supervisor. 4.5. Worksite is monitored regularly to ensure it complies with food hygiene and OHS requirements and workplace procedures. |