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Evidence Guide: AMPQUA302 - Maintain food safety and quality programs

Student: __________________________________________________

Signature: _________________________________________________

Tips for gathering evidence to demonstrate your skills

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

 

AMPQUA302 - Maintain food safety and quality programs

What evidence can you provide to prove your understanding of each of the following citeria?

Identify food safety and quality systems in workplace

  1. Identify the quality and food safety programs in place in own work area
  2. Identify regulatory requirements for food safety and quality relevant to work area
Identify the quality and food safety programs in place in own work area

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify regulatory requirements for food safety and quality relevant to work area

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify hazards and control points

  1. Identify hazards to food safety and quality for own work area
  2. Identify critical control points (CCPs) to control hazards for own work area according to workplace requirements
  3. Identify Hazard Analysis and Critical Control Points (HACCP) plan for own work area
Identify hazards to food safety and quality for own work area

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify critical control points (CCPs) to control hazards for own work area according to workplace requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify Hazard Analysis and Critical Control Points (HACCP) plan for own work area

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Follow HACCP requirements

  1. Identify workplace requirements of the HACCP system for work area
  2. Follow procedures to monitor critical limits at CCPs
  3. Identify any deviation from procedures or critical limits
  4. Take corrective actions according to workplace requirements and within level of responsibility
  5. Record food safety and quality information where required by food safety plan
Identify workplace requirements of the HACCP system for work area

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Follow procedures to monitor critical limits at CCPs

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify any deviation from procedures or critical limits

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Take corrective actions according to workplace requirements and within level of responsibility

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Record food safety and quality information where required by food safety plan

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Monitor food safety and quality in work area

  1. Confirm that procedures for controlling food safety hazards and risks are
  2. communicated to others in the work area
  3. Confirm process of monitoring CCPs to control hazards and risks is communicated to others in the work area
  4. Identify opportunities for improving food safety and quality, and raise with relevant personnel
Confirm that procedures for controlling food safety hazards and risks are

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

communicated to others in the work area

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Confirm process of monitoring CCPs to control hazards and risks is communicated to others in the work area

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify opportunities for improving food safety and quality, and raise with relevant personnel

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Required Skills and Knowledge