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 SFIPROC305B, 'Slaughter and process crocodiles'.
- Google Links
- links to google searches, with filtering in place to maximise the usefulness of the returned results
- Books
- Reference books for 'Slaughter and process crocodiles' 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 for slaughter processes | 1.1. OHS hazards in the workplace are identified, assessed, reported and controlled using the hierarchy of control model. |
2. Slaughter crocodile | 2.1. Crocodiles to be slaughtered are identified and shot, according to OHS requirements and legislative requirements for the humane slaughter of animals. 2.2. The carcase is cut to facilitate the drainage of blood. 2.3. The bled carcase is washed in potable water to remove blood. 2.4. Carcases that are contaminated with faeces are set aside, and a supervisor notified. 2.5. The rinsed carcase is transferred to an appropriately chilled room to complete the drainage process by hanging. |
3. Skin and bone carcase | 3.1. Workplace is cleaned and cooled, if required, before commencing and during skinning and boning. 3.2. Equipment to be used to process the carcase is clean, knives sharpened, and sufficient clean tables, containers, potable ice and waste bins are available. 3.3. Carcase is placed on the appropriate table for the removal of the skin. 3.4. The skin is carefully and safely removed from the carcase to customer and enterprise specifications and productivityrequirements, and transferred to the appropriate container. 3.5. Carcase is washed and then moved to a clean boning table. 3.6. Carcases that are contaminated with gut contents are set aside and a supervisor notified. 3.7. Meat is carefully and safely removed from the carcase according to customer and enterprise specifications and productivity requirements and inedible waste product placed in the appropriate container. 3.8. Cuts of meat to be identified by name are placed in the appropriate container and remaining meat is removed from the skeleton. 3.9. Meat is checked for the presence of defects and meat that is found to be unsuitable for further processing is set aside and reported to a supervisor. |
4. Pack, freeze and store meat | 4.1. Meat ready for packaging is washed in a solution containing food safe anti-bacterial compounds. 4.2. Chilled, rinsed meat is packaged and labelled. 4.3. Identification and traceability of product is maintained according to the enterprise food safety program. 4.4. Packaged meat is frozen and frozen product is stored in an appropriate temperature controlled room until distribution. |
5. Prepare skin | 5.1. Skin is flensed to remove all remaining meat from the skin. 5.2. Cleaned skins are salted and stored in a chiller until dispatched. |