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 ingredients by type, quality and safety according to product specifications
Source and prepare ingredients according to the formulation specifications and regulatory requirements
Monitor handling of ingredients to prevent food safety hazards and ensure product quality and safety
Identify relevant processing equipment and check operating procedures for consistency with manufacturer’s specifications and regulatory and workplace requirements
Conduct or supervise pre-operational checks and procedures and report risks, contamination or variations
Identify a cleaning regime and monitor processing area for maintaining a hygienic and safe work area
Identify critical factors in the preparation and production of egg based food products
Establish resource requirements for the preparation and production of the products
Implement a production schedule to ensure all resources and requirements are available and meet workplace requirements
Set and verify the production system to meet the required operating specifications before and during production
Monitor the production system, including cooking or steaming, to meet regulatory and production requirements
Carry out pasteurisation of egg product to comply with Food Standards Code
Implement chilling or freezing technologies to set and store product
Confirm procedures and systems to identify potential problems and defects in the preparation and production of the products
Apply adjustments to the processes and equipment in response to identified defects
Report problems to designated person
Review the critical control points (CCPs) and critical limits for product safety
Conduct and analyse sensory analysis of the products
Undertake food tests to determine if food quality and safety critical limits are complied with
Review operating procedures for the safety and quality of products
Review safe work systems
Review environmental impacts and energy efficiencies
Report problems to designated staff

Assessment Cover Sheet

FBPFST5020 - Implement and review the processing of egg based products

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

FBPFST5020 - Implement and review the processing of egg based products

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: