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
Identify suitable containers for thermal processing
Assess the container’s properties, function, and integrity
Set up the container closing mechanism and undertake a trial operation
Measure and calculate the characteristics of the container
Identify the quality requirements of raw materials for processing
Ensure procedures for dicing and slicing are correctly performed
Implement the blanching process using either steam, water, microwaves or hot gas
Apply filling procedures for syrups and brines to produce the specified headspace
Weigh containers with headspaces and record drained and net weights
Carry out exhausting to remove all gases from the headspace and oxygen from the container
Monitor closing of the container
Ensure materials are cooked and prepared in an aseptic environment, according to food safety requirements
Place materials into containers and hermetically seal
Identify microorganisms relevant to preserving of low acid foods
Interpret the D-value of microorganisms
Assess the types of microbial spoilage important in thermal processing
Document the process for eliminating the risk of microbial spoilage in a food product
Measure the acidity of a range of foods
Identify the relationship between acidity and growth of microorganisms
Establish critical control points (CCPs) for acidified foods
Load containers onto baskets
Ensure retorts are sealed
Ensure air trapped inside the retort is removed prior to processing
Build up pressure in the retort and maintain sterilisation temperature
Cool the container in chlorinated water
Review CCPs for thermal processing operation
Review data to ensure adherence within critical limits for each CCP
Review operating procedures to ensure a quality product

Assessment Cover Sheet

FBPFST4008 - Preserve food in cans or sealed containers

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

FBPFST4008 - Preserve food in cans or sealed containers

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: