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 SFISTR202, 'Receive and distribute product'.
- Google Links
- links to google searches, with filtering in place to maximise the usefulness of the returned results
- Books
- Reference books for 'Receive and distribute product' 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. Receive product | 1.1 Fit and use personal protective equipment and clean workplace according to food safety and health and safety requirements before receiving product 1.2 Check product to be received against the specification for the species before weighing 1.3 Inspect product visually for any signs of spoilage, defects and parasites, and notify supervisor of defective product 1.4 Weigh accepted product, allowing for drainage of liquid from fresh product, and record weight 1.5 Check and record identification and traceability of product 1.6 Check, record and maintain the temperature of product according to food safety regulations |
2. Prepare product for distribution | 2.1 Prepare product according to customer specifications and food safety requirements 2.2 Set aside damaged and defective product for disposal by relevant personnel 2.3 Package product to customer specifications, ensuring that the requirements of the transport company and relevant food regulations are met 2.4 Check product packaging to ensure the product temperature remains at the required level until product is received by customer 2.5 Maintain the wellbeing of live product to ensure that it will remain alive until received by customer, if required 2.6 Label product according to relevant food regulations, ensuring that original identification of the product can be easily established |
3. Distribute product | 3.1 Complete and file appropriate dispatch forms for product taken to or collected by transport company 3.2 Measure and record temperature of fresh and frozen product before final dispatch to ensure compliance with food safety regulations 3.3 Measure and record temperature and water quality of live produce if required 3.4 Notify customer of the time and place of product delivery and advise of consignment number or other means of identifying product |