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 FBPFST5019, 'Implement and review the processing of cooked poultry products'.
- Google Links
- links to google searches, with filtering in place to maximise the usefulness of the returned results
- Books
- Reference books for 'Implement and review the processing of cooked poultry products' 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 | Performance Criteria |
Elements describe the essential outcomes. | Performance criteria describe the performance needed to demonstrate achievement of the element. |
1. Check the cooked poultry product preparation and processing areas and equipment | 1.1 Identify procedures for pre-operational equipment checks in accordance with workplace policies and procedures and manufacturer’s instructions 1.2 Monitor and check regulatory requirements, safe work practices and safety equipment 1.3 Conduct or supervise pre-operational checks and procedures and report risks, contamination or variations in product quality 1.4 Record physical hazards that may affect products 1.5 Implement methods to reduce risks |
2. Monitor the preparation of ingredients, and processing equipment and areas | 2.1 Source ingredients by type, quality and safety criteria according to product specifications 2.2 Source types of chicken meat, by-product, stock, additive, binder and spices according to the formulation specifications and regulatory requirements 2.3 Monitor handling of ingredients to prevent contamination and ensure conformance to quality and safety standards 2.4 Monitor hygiene and sanitation of relevant processing area for compliance, and the cleaning regime for maintaining a hygienic and safe work area 2.5 Monitor the production system and operation of equipment for the preparation and manufacture of cooked poultry products |
3. Monitor the production of cooked poultry and further processed products | 3.1 Monitor time, temperature and humidity requirements for cooking and packaging 3.2 Monitor consistency, appearance, texture and other requirements for the product 3.3 Monitor production to meet product, processing, storage and regulatory requirements 3.4 Implement and monitor product sampling, testing and sensory analysis regime for compliance 3.5 Implement procedures for rejection, reprocessing and recall of products that do not meet specifications or hygiene and sanitation requirements, and review against regulatory requirements and industry guidelines 3.6 Monitor hygiene and sanitation of relevant processing area for compliance |
4. Overview the implementation of the HACCP plan for the production of cooked poultry products | 4.1 Implement critical control points (CCPs) and critical limits for prevention and control of bacterial contamination 4.2 Implement monitoring processes for critical limits for CCPs 4.3 Carry out validation requirements for critical limits of hazard analysis and critical control point 4.4 Implement documented procedures for corrective actions when critical limits at a CCP are compromised, to ensure that affected product is suitably handled 4.5 Maintain documents and records required for the system |
5. Review production processes | 5.1 Conduct product sampling and testing and sensory analysis, and analyse results 5.2 Review and revise product formulations and operating procedures to improve practice and quality of product 5.3 Review and revise safe work systems 5.4 Review and revise environmental impacts and energy efficiencies |