List each assessment task's title, type (eg project, observation/demonstration, essay, assignment, checklist) and due date here

Assessment task 1: [title]      Due date:

(add new lines for each of the assessment tasks)

Copy and paste from the following data to produce each assessment task. Write these in plain English and spell out how, when and where the task is to be carried out, under what conditions, and what resources are needed. Include guidelines about how well the candidate has to perform a task for it to be judged satisfactory.

Copy and paste from the following performance criteria to create an observation checklist for each task. When you have finished writing your assessment tool every one of these must have been addressed, preferably several times in a variety of contexts. To ensure this occurs download the assessment matrix for the unit; enter each assessment task as a column header and place check marks against each performance criteria that task addresses.

Observation Checklist

Tasks to be observed according to workplace/college/TAFE policy and procedures, relevant legislation and Codes of Practice	Yes	No	Comments/feedback
Involve relevant staff members and managers in clarifying purpose and scope of program
Clearly define workplace needs and expectations
Incorporate other systems, including AUS-MEAT, workplace health and safety and meat inspection according to workplace needs
Define the scope of the HACCP-based QA system to encompass food safety, quality, regulatory compliance, animal welfare and preventative maintenance
Set up the system to prevent and control food safety hazards and other hazards, including product quality and workplace health and safety hazards
Seek consensus from relevant workplace areas on coverage and scope of system
Assess every step in the production process for potential food safety hazards
Establish critical control points (CCPs) to identify methods for preventing and controlling significant hazards
Establish critical limits for each CCP
Assign measurable or recognisable standards for each CCP to define the critical limits
Technically and scientifically validate critical limits
Describe all products and processes covered by the HACCP-based QA system in a standardised format defining product characteristics relevant to food safety
Review work instructions and standard operating procedures (SOPs) for accuracy, relevancy and sufficiency to prevent potential hazards
Implement documented procedures for monitoring CCPs
Implement documented procedures designed to ensure any CCPs that are out of control are brought back under control, and any affected products are suitably handled
Implement documented procedures to ensure the whole HACCP-based QA system is regularly audited and verified as working effectively
Ensure availability, currency and current usage of all documents and records required for system
Routinely revise, verify and validate HACCP plan through reassessing hazards, CCPs, critical limits, testing methods, and all related HACCP system procedures, to ensure their ongoing relevancy to plant operations
Take corrective action and record follow-up on audit findings
Review HACCP-based QA system to account for any process or product changes

Assessment Cover Sheet

AMPQUA423 - Participate in the ongoing development and implementation of a HACCP based QA system

Assessment task 1: [title]

Student name:

Student ID:

I declare that the assessment tasks submitted for this unit are my own work.

Student signature:

Result: Competent Not yet competent

Feedback to student

 

 

 

 

 

 

 

 

Assessor name:

Signature:

Date:

Assessment Record Sheet

AMPQUA423 - Participate in the ongoing development and implementation of a HACCP based QA system

Student name:

Student ID:

Assessment task 1: [title] Result: Competent Not yet competent

(add lines for each task)

Feedback to student:

 

 

 

 

 

 

 

 

Overall assessment result: Competent Not yet competent

Assessor name:

Signature:

Date:

Student signature:

Date: