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 SFIPROC403C, 'Follow basic food safety practices'.
- Google Links
- links to google searches, with filtering in place to maximise the usefulness of the returned results
- Books
- Reference books for 'Follow basic food safety practices' 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. Interpret food safety program requirements | 1.1. Workplace information relating to food safety responsibilities is accessed, interpreted and confirmed with personnel as identified in the enterprise food safety program. 1.2. Hazard and Critical Control Points (HACCP) and food safety procedures relevant to own work responsibility are identified and confirmed with relevant personnel. 1.3. Own work practices are monitored for compliance with food safety program and modelled in the workplace. 1.4. Personnel are supported to implement food safety program and procedures. |
2. Maintain food safety while carrying out food handlingactivities | 2.1. Food handling and storage is carried out according to the food safety program. 2.2. Procedures or practices which are not consistent with food safety program are identified, reported or corrected. 2.3. Corrective action is taken within level of responsibility, according to the food safety program. 2.4. Recalled or contaminated food, waste and recyclable material is handling and disposed of according to food safety program. 2.5. The workplace in maintained in a clean and tidy order to meet hygiene standards. |
3. Comply with personal hygiene standards | 3.1. Personal hygiene meets the requirements for the food safety program. 3.2. Health conditions and/or illness are reported and recorded as required by the food safety program. 3.3. Clothing and footwear worn is appropriate for the food handling task and meets the requirements of the food safety program. 3.4. Precautions are taken when moving between or around the workplace and/or from one task to another so that food safety is not compromised. |