The important thing to remember when gathering evidence is that the more evidence the better - that is, the more evidence you gather to demonstrate your skills, the more confident an assessor can be that you have learned the skills not just at one point in time, but are continuing to apply and develop those skills (as opposed to just learning for the test!). Furthermore, one piece of evidence that you collect will not usualy demonstrate all the required criteria for a unit of competency, whereas multiple overlapping pieces of evidence will usually do the trick!
From the Wiki University
What evidence can you provide to prove your understanding of each of the following citeria?
Prepare to handle eggs
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Occupational Health and Safety (OHS) hazards are identified, risk assessed and suitable controls implemented. Completed |
Evidence:
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Suitable personal protective equipment is selected, used and maintained. Completed |
Evidence:
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Egg machinery is operated according to manufacturers instructions. Completed |
Evidence:
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All required information recorded and reported accurately and promptly in accordance with organisational requirements. Completed |
Evidence:
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Egg collection times and frequency required by the enterprise are noted. Completed |
Evidence:
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Prepare eggs
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Eggs are collected and quality monitored. Completed |
Evidence:
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Eggs are collected according to workplace requirements. Completed |
Evidence:
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Eggs are washed using approved equipment. Completed |
Evidence:
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All lifting and bending is done according to safe working practices and using the available safety and lifting equipment. Completed |
Evidence:
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Records of all collections are completed clearly and accurately to monitor production levels. Completed |
Evidence:
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Assess and grade eggs
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Eggs are sorted according to industry standards and organisation quality assurance program. Completed |
Evidence:
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Eggs graded into appropriate weight according to enterprise practices. Completed |
Evidence:
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Handling problems are recognised and reported to the supervisor according to organisation procedures. Completed |
Evidence:
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Pack and store eggs
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Eggs are placed in correct trays and assembled, stacked, and labelled as required by organisation procedures. Completed |
Evidence:
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Labels are clear and accurate and contain all information required by the industry and organisation. Completed |
Evidence:
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Eggs are transferred to storage in order of age, grade or dispatch. Completed |
Evidence:
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Cool room and equipment is cleaned, sanitised and checked for efficient operation if appropriate. Completed |
Evidence:
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Eggs are fumigated according to approved industry practice. Completed |
Evidence:
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Temperature and humidity are recorded to ensure optimum storage conditions are maintained. Completed |
Evidence:
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Where appropriate packing, labelling and cleaning problems are recognised and reported to the supervisor according to organisation procedures. Completed |
Evidence:
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Clean and disinfect equipment
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All machines and equipment used are cleaned hygienically and disinfected or sanitised according to organisations quality assurance program and health regulations. Completed |
Evidence:
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All chemicals used in the cleaning process are handled safely and measured according to occupational health and safety requirements and organisation procedures. Completed |
Evidence:
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Egg handling areas and structures are cleaned hygienically and disinfected or sanitised according to organisations quality assurance program and health regulations. Completed |
Evidence:
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Samples are taken and prepared for testing as required by organisation procedures and analysing body. Completed |
Evidence:
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All waste containers, fluids and run-off are disposed of, or managed, according to organisation environmental management requirements. Completed |
Evidence:
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