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?
Facilitate the ongoing implementation of the QA program in the workplace
|
|
Identify regulatory basis for compliance with the company's HACCP-based QA program Completed |
Evidence:
|
Identify nature and importance of work instructions and Standard Operating Procedures (SOPs) and coach workers in their implications Completed |
Evidence:
|
Write work instructions and SOPs to comprehensively document requirements for competent performance Completed |
Evidence:
|
Review work instructions and SOPs for accuracy Completed |
Evidence:
|
Monitor implementation of work instructions and operating procedures Completed |
Evidence:
|
Monitor inspection and test records
|
|
Identify control and critical control points in the HACCP program Completed |
Evidence:
|
Identify and implement appropriate procedures for monitoring products and processes Completed |
Evidence:
|
Identify critical limits and causes for product or process not conforming Completed |
Evidence:
|
Monitor inspection and test records to verify product quality and identify performance trends Completed |
Evidence:
|
Include descriptions of proposals in status reports to introduce improved processes or procedures Completed |
Evidence:
|
Respond to non-conforming product or processes
|
|
Identify procedures for taking corrective action Completed |
Evidence:
|
Implement corrective and preventative measures to prevent recurrence Completed |
Evidence:
|
Devise or revise procedures to support control measures Completed |
Evidence:
|
Identify processes or conditions which could result in a breach of meat safety procedures and take corrective action Completed |
Evidence:
|
Introduce and control process changes to meet QA requirements Completed |
Evidence:
|
Review product samples and test results
|
|
Identify product sampling procedures Completed |
Evidence:
|
Identify post-collection procedures according to SOPs Completed |
Evidence:
|
Review and respond to test results in accordance with workplace requirements Completed |
Evidence:
|
Calculate yield, wastage and productivity indicators
|
|
Calculate yield, wastage and productivity measures to determine performance outcomes Completed |
Evidence:
|
Compare yield, wastage and productivity measures with targets to determine variations between actual and planned performance Completed |
Evidence:
|
Calculate calibration adjustments
|
|
Use mathematical concepts associated with equipment calibration to determine adjustment to settings Completed |
Evidence:
|
Verify calibration calculation by checking the accuracy of the adjustment in the actual work performance Completed |
Evidence:
|
Facilitate the ongoing implementation of the QA program in the workplace
|
|
Identify regulatory basis for compliance with the company's HACCP-based QA program Completed |
Evidence:
|
Identify nature and importance of work instructions and Standard Operating Procedures (SOPs) and coach workers in their implications Completed |
Evidence:
|
Write work instructions and SOPs to comprehensively document requirements for competent performance Completed |
Evidence:
|
Review work instructions and SOPs for accuracy Completed |
Evidence:
|
Monitor implementation of work instructions and operating procedures Completed |
Evidence:
|
Monitor inspection and test records
|
|
Identify control and critical control points in the HACCP program Completed |
Evidence:
|
Identify and implement appropriate procedures for monitoring products and processes Completed |
Evidence:
|
Identify critical limits and causes for product or process not conforming Completed |
Evidence:
|
Monitor inspection and test records to verify product quality and identify performance trends Completed |
Evidence:
|
Include descriptions of proposals in status reports to introduce improved processes or procedures Completed |
Evidence:
|
Respond to non-conforming product or processes
|
|
Identify procedures for taking corrective action Completed |
Evidence:
|
Implement corrective and preventative measures to prevent recurrence Completed |
Evidence:
|
Devise or revise procedures to support control measures Completed |
Evidence:
|
Identify processes or conditions which could result in a breach of meat safety procedures and take corrective action Completed |
Evidence:
|
Introduce and control process changes to meet QA requirements Completed |
Evidence:
|
Review product samples and test results
|
|
Identify product sampling procedures Completed |
Evidence:
|
Identify post-collection procedures according to SOPs Completed |
Evidence:
|
Review and respond to test results in accordance with workplace requirements Completed |
Evidence:
|
Calculate yield, wastage and productivity indicators
|
|
Calculate yield, wastage and productivity measures to determine performance outcomes Completed |
Evidence:
|
Compare yield, wastage and productivity measures with targets to determine variations between actual and planned performance Completed |
Evidence:
|
Calculate calibration adjustments
|
|
Use mathematical concepts associated with equipment calibration to determine adjustment to settings Completed |
Evidence:
|
Verify calibration calculation by checking the accuracy of the adjustment in the actual work performance Completed |
Evidence:
|