Monitor food safety program

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 SIRRFSA302, 'Monitor food safety program'.
Google Links
links to google searches, with filtering in place to maximise the usefulness of the returned results
Books
Reference books for 'Monitor food safety program' 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

Elements describe the essential outcomes of a unit of competency.

Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

1. Monitor implementation of food safety program.

1.1.Communicate food safety requirements and procedures to relevant staff members as required.

1.2.Provide mentoring and coaching to support individuals or groups in implementing food safety program.

1.3.Monitor individual and team performance to ensure compliance with legislative and statutory requirements and store procedures.

1.4.Develop and maintain regular schedule or roster for store or department cleaning tasks and inspections according to food safety program and legislative requirements.

1.5.Inform team members of individual responsibilities for cleaning tasks.

1.6.Implement procedures for prompt waste removal, especially spillage on floors, according to store procedures, food safety program and legislative requirements.

1.7.Implement procedures for prompt eradication of insects, pests and vermin according to store procedures, food safety program and legislative requirements.

1.8.Coordinate store procedures for safe storage of cleaning chemicals, insecticides and pesticides according to legislative requirements.

2. Respond to occurrences of non compliance with food safety requirements.

2.1.Identify food safety problems and take corrective action promptly to minimise impact of contamination and spoilage.

2.2.Implement store procedures for product recall identification, and promptly withdraw products from public sale as required.

2.3.Promptly implement procedures for dealing with non compliance according to food safety program.

2.4.Identify causes of non compliance.

2.5.Implement control measures to prevent recurrence.

2.6.Report non compliance according to store procedures and food safety program.

3. Contribute to continuous improvement of food safety program.

3.1.Identify and report potential food safety hazards.

3.2.Review existing control measures to take account of changes and updated technical knowledge.

3.3.Report the need for changes required to adequately cover identified hazards to those responsible for the maintenance of food safety program.

3.4.Identify opportunities to remove or minimise food safety risks.

3.5.Record food safety information and performance according to store procedures and food safety program.