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 FBPTEC4003, 'Control food contamination and spoilage'.
- Google Links
- links to google searches, with filtering in place to maximise the usefulness of the returned results
- Books
- Reference books for 'Control food contamination and spoilage' 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. Identify and apply legal responsibilities to produce quality, safe food | 1.1 Identify legal and ethical responsibilities for producing safe food 1.2 Identify legal, workplace and customer quality standards for food products 1.3 Ensure food safety and quality practices are applied to food preparation, processing and storage |
2. Identify common causes of food poisoning and contamination | 2.1 Identify food-borne pathogens and contamination that can occur in processed food 2.2 Trace patterns of actual or potential contamination and spoilage through processing, storage and shelf-life for a given product 2.3 Identify conditions required for contamination to occur 2.4 Analyse results of tests to detect the presence of contamination and related conditions |
3. Manage control measures to eliminate or minimise the risk of contamination | 3.1 Apply control measures when receiving, handling, processing, storing and transporting food to meet identified legal, ethical and workplace standards 3.2 Document control measures used to prevent food contamination and spoilage |
4. Manage cleaning and sanitation regimes | 4.1 Identify application methods, materials, labour and equipment requirements of common cleaners and sanitisers used in the food industry 4.2 Assess cleaning and sanitation methods, materials and regimes for their effectiveness and environmental impact 4.3 Select appropriate cleaning and sanitation methods to suit products and processes ensuring minimal risk of contamination and environmental impact 4.4 Establish inspection or test methods to confirm effectiveness of cleaning and sanitation program 4.5 Document and communicate responsibilities for cleaning and sanitation |