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 SITXFSA401, 'Develop and implement a food safety program'.
- Google Links
- links to google searches, with filtering in place to maximise the usefulness of the returned results
- Reference books for 'Develop and implement a 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
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. Evaluate organisational requirements for food safety program.
1.1 Evaluate organisational characteristics that impact on food safety.
1.2 Examine food handling operations and processes and identify potential or existing food hazards.
1.3 Identify critical control points in food preparation system where food hazards must be controlled.
1.4 Identify product suppliers and determine quality assurance specifications for foodstuffs supplied.
1.5 Evaluate existing product specifications for food items prepared and sold.
1.6 Evaluate existing policies and procedures and monitoring practices, including record keeping, and assess need for change.
2. Develop food safety program to control hazards.
2.1 Consult with stakeholders in program development.
2.2 Integrate regulatory requirements and standards into policies and procedures.
2.3 Establish and document critical control points and control methods for each point.
2.4 Develop procedures for systematic monitoring of controls and associated record keeping.
2.5 Develop corrective action procedures for uncontrolled hazards.
2.6 Develop or modify and record product specifications covering food items prepared and sold.
2.7 Identify training needs and develop training program.
2.8 Develop schedule for regular review of food safety program.
2.9 Document food safety program and provide to regulatory authorities as required.
3. Implement food safety program.
3.1 Communicate food safety programs, policies, procedures and product specifications to colleagues and ensure display of appropriate signage and access to information.
3.2 Organise appropriate training and mentoring.
3.3 Monitor operational activities to ensure that policies and procedures are followed.
3.4 Manage response to incidents of uncontrolled food hazards and oversee implementation of corrective action procedures.
3.5 Make changes to practices that led to the food safety breach, and document, communicate and implement changes.
3.6 Maintain food safety management documents.
4. Participate in food safety audit.
4.1 Ensure food safety program is audited as required by legislation.
4.2 Participate in food safety program audits and provide assistance to inspectors.
4.3 Retain records of food audits according to legislative requirements.
5. Evaluate and revise food safety program.
5.1 Conduct scheduled review of food safety program in consultation with colleagues.
5.2 Validate required food safety controls.
5.3 Review policies, procedures, product specifications, monitoring systems and record keeping methods, and revise as required.
5.4 Prepare and document amended food safety program and provide to regulatory authorities as required.
5.5 Communicate changes and monitor inclusion in production processes.
5.6 Identify and respond to additional training needs based on changes to food safety practices.