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 SITXFSA001A, 'Implement food safety procedures'.
- Google Links
- links to google searches, with filtering in place to maximise the usefulness of the returned results
- Reference books for 'Implement food safety procedures' 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
Implement procedures for food safety.
Access and use the relevant documents from the organisation food safety program.
Follow all food safety policies and procedures correctly and consistently according to organisation food safety program requirements to ensure compliance of all food handling practices.
Control all food hazards at critical control points.
Complete any food safety monitoring processes and complete documents as outlined in the food safety program.
Identify and report any practices that are inconsistent with the food safety program.
Take any corrective actions within scope of job responsibility for incidents where food hazards are found not to be under control.
Store food safely.
Select food storage conditions appropriate to the specific food type.
Store food in the appropriate environmental conditions so that it is protected from contamination and to ensure its freshness, quality and appearance.
Store food at appropriately controlled temperatures and ensure that any frozen items remain frozen during storage.
Prepare food safely.
Prepare food in a safe manner to ensure that it is protected from contamination.
Use cooling and heating processes that will not adversely affect the microbiological safety of the food.
Monitor temperature of food throughout the preparation process to achieve microbiological safety of the food at all times.
Ensure the safety of food prepared, served and sold to customers under other conditions.
Provide safe single use items.
Store, display and provide single use items so that they are protected from damage and contamination.
Do not re-use itemsintended for single use.
Maintain a clean environment.
Clean and sanitise equipment, surfaces and utensils used during food handling process.
Use appropriate containers and do not allow the accumulation of garbage and recycled matter.
Identify and report any equipment that requires cleaning or maintenance to ensure its cleanliness and safe operation.
Dispose of any chipped, broken or cracked eating, drinking or food handling utensils or report these if disposal is outside scope of responsibility.
Take measures within scope of responsibility to ensure food handling areas are free from animals and pests and report any incidents of animal or pest infestation.
Dispose of food safely.
Mark and keep separate from other foodstuffs any food identified for disposal until disposal is complete.
Dispose of food promptly to ensure no cross-contamination of other foodstuffs.