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?
Involve management and staff in developing the quality system
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Involve relevant staff members and managers in clarifying purpose and scope of program Completed |
Evidence:
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Clearly define workplace needs and expectations Completed |
Evidence:
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Incorporate other systems, including AUS-MEAT, workplace health and safety and meat inspection according to workplace needs Completed |
Evidence:
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Establish the scope of the system
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Define the scope of the HACCP-based QA system to encompass food safety, quality, regulatory compliance, animal welfare and preventative maintenance Completed |
Evidence:
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Set up the system to prevent and control food safety hazards and other hazards, including product quality and workplace health and safety hazards Completed |
Evidence:
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Seek consensus from relevant workplace areas on coverage and scope of system Completed |
Evidence:
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Conduct hazard analysis and assessment
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Assess every step in the production process for potential food safety hazards Completed |
Evidence:
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Establish critical control points (CCPs) to identify methods for preventing and controlling significant hazards Completed |
Evidence:
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Establish critical limits for each CCP Completed |
Evidence:
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Assign measurable or recognisable standards for each CCP to define the critical limits Completed |
Evidence:
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Technically and scientifically validate critical limits Completed |
Evidence:
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Ensure all documents, work procedures and processes required for the system are developed, available and in use
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Describe all products and processes covered by the HACCP-based QA system in a standardised format defining product characteristics relevant to food safety Completed |
Evidence:
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Review work instructions and standard operating procedures (SOPs) for accuracy, relevancy and sufficiency to prevent potential hazards Completed |
Evidence:
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Implement documented procedures for monitoring CCPs Completed |
Evidence:
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Implement documented procedures designed to ensure any CCPs that are out of control are brought back under control, and any affected products are suitably handled Completed |
Evidence:
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Implement documented procedures to ensure the whole HACCP-based QA system is regularly audited and verified as working effectively Completed |
Evidence:
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Ensure availability, currency and current usage of all documents and records required for system Completed |
Evidence:
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Audit, verify and validate the system
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Routinely revise, verify and validate HACCP plan through reassessing hazards, CCPs, critical limits, testing methods, and all related HACCP system procedures, to ensure their ongoing relevancy to plant operations Completed |
Evidence:
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Take corrective action and record follow-up on audit findings Completed |
Evidence:
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Review HACCP-based QA system to account for any process or product changes Completed |
Evidence:
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