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 SFIPROC304B, 'Boil and pack crustaceans'.
- Google Links
- links to google searches, with filtering in place to maximise the usefulness of the returned results
- Books
- Reference books for 'Boil and pack crustaceans' 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. Prepare work area | 1.1. OHS hazards in the workplace are identified, assessed, reported and controlled using the hierarchy of control model. 1.2. Work area is cleaned before commencing and hygienic conditions maintained throughout processing. 1.3. Equipment for grading, boiling, cooling and chilling cooked product is clean and in full working order. 1.4. Sufficient potable ice, clean baskets and cold potable water are available. 1.5. Cooker is filled with potable water and set to boil. 1.6. Clean salt is added to the water if required, but in an amount that ensures the residue in the cooked product does not exceed levels stipulated. 1.7. Water in cooker is vigorously boiling before any product is placed into it. |
2. Prepare crustaceans | 2.1. Frozen product is thawed in air or potable water ensuring that the temperature of the product does not rise above what is permitted in the enterprise food safety plan and food regulations. 2.2. Frozen raw product is checked during thawing to ensure melanosis does not develop, according to customer specifications. 2.3. Thawed product is maintained within the temperature range stipulated in enterprise food safety plan when being transferred to clean perforated baskets before size grading. 2.4. Fresh product is washed and checked for cleanliness and signs of sand, weed and debris, soft shell, spoilage and disease and parasites, according to customer specifications. 2.5. Mud crabs are brushed free of mud clinging to the underside of the body. 2.6. Product is size graded before cooking. |
3. Boil, cool and pack crustaceans | 3.1. Crustaceans are carefully and safely placed into the vigorously boiling water, for the time appropriate for the species and size, to cook product, kill bacteria and denature enzymes. 3.2. Amount of crustaceans placed into the boiling water is correct for the size of the cooker and the size of the product. 3.3. Cooked crustaceans are carefully and safely removed from the cooker and placed into a cooling tank for a time appropriate for the size and species so that cooked product yield requirements are met. 3.4. Cooled product is packed with clean potable ice, into clean containers and cooled to the temperature required by food regulations. 3.5. Packed product is weighed and labelled and then placed into cold storage until ready for further processing or distribution according to customer specifications. 3.6. Identification and traceability of product is maintained according to enterprise food safety program. |