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 SITXOHS002A, 'Follow workplace hygiene procedures'.
- Google Links
- links to google searches, with filtering in place to maximise the usefulness of the returned results
- Reference books for 'Follow workplace hygiene 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
Follow hygiene procedures and identify hygiene hazards.
Access and follow hygieneprocedures and policies correctly and consistently according to organisation and legal requirements to ensure health and safety of customers and colleagues.
Identify and report poor organisation practices that are inconsistent with hygiene procedures.
Identify hygiene hazards that may affect the health and safety of customers, colleagues and self.
Take action to remove or minimise the hazards within scope of individual responsibility and according to organisation and legal requirements.
Promptly report hygiene hazards to appropriate person for follow up where control of hazard is beyond the scope of individual responsibility.
Report any personal health issues.
Report any personal health issues that are likely to cause a hygiene risk.
Report incidents of food contamination that have resulted from the personal health issue.
Do not participate in food handling activities where there is a risk of food contamination as a result of the health issue.
Prevent food and other item contamination.
Maintain clean clothes, wear required personal protective clothing and only use organisation-approved bandages and dressings to prevent contamination to food.
Ensure that no clothing or other items worn contaminate food.
Prevent unnecessary direct contact with ready to eat food.
Do not allow food to become contaminated with any body fluids or tobacco product from sneezing, coughing, blowing nose, spitting, smoking or eating over food or food preparation surfaces.
Maintain the use of clean materials and clothes and safe and hygienic practices to ensure that no cross-contamination of other items in the workplace occurs.
Prevent cross-contamination by washing hands.
Wash handsat appropriate times and follow hand washing procedures correctly and consistently according to organisation and legal requirements.
Wash hands using appropriate facilities.