NTISthis.com

Evidence Guide: AMPQUA424 - Monitor the production of UCFM smallgoods

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

 

AMPQUA424 - Monitor the production of UCFM smallgoods

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

Prepare to monitor UCFM production

  1. Identify and explain the processing techniques involved in producing UCFM products
  2. Identify and explain the hygiene and food safety hazards associated with the production of UCFM products
  3. Identify the specific regulatory requirements associated with the production of UCFM products
Identify and explain the processing techniques involved in producing UCFM products

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify and explain the hygiene and food safety hazards associated with the production of UCFM products

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify the specific regulatory requirements associated with the production of UCFM products

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify hazards and risks associated with UCFM

  1. Identify the types of microbiological hazards that can contaminate UCFM products
  2. Identify potential sources of microorganism contamination
  3. Identify chemical, physical and allergenic contamination
  4. Identify critical control points (CCPs) for controlling hazards identified in processing UCFM products
  5. Identify workplace health and safety hazards associated with monitoring UCFM products
Identify the types of microbiological hazards that can contaminate UCFM products

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify potential sources of microorganism contamination

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify chemical, physical and allergenic contamination

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify critical control points (CCPs) for controlling hazards identified in processing UCFM products

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify workplace health and safety hazards associated with monitoring UCFM products

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Monitor equipment and areas used in UCFM processing

  1. Identify equipment and area monitoring requirements in processing UCFM products
  2. Conduct equipment and area monitoring as required, including pre-processing, during processing and post-processing
Identify equipment and area monitoring requirements in processing UCFM products

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Conduct equipment and area monitoring as required, including pre-processing, during processing and post-processing

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Monitor the production of UCFM

  1. Verify ingredients according to product specifications
  2. Verify types of meat products, stock, additives, binders and spices identified in the formulation specifications
  3. Monitor hygiene and handling requirements, food safety hazards and product quality
  4. Monitor food safety and processing parameters according to product specifications
  5. Monitor CCPs related to the UCFM products being produced
  6. Verify procedures are being followed for non-conformance identification and corrective action
Verify ingredients according to product specifications

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Verify types of meat products, stock, additives, binders and spices identified in the formulation specifications

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Monitor hygiene and handling requirements, food safety hazards and product quality

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Monitor food safety and processing parameters according to product specifications

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Monitor CCPs related to the UCFM products being produced

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Verify procedures are being followed for non-conformance identification and corrective action

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Maintain records of UCFM monitoring

  1. Identify workplace records that must be compiled with during UCFM process monitoring
  2. Record monitoring and compile records of all monitoring activities undertaken for the UCFM products
  3. Distribute compiled records for validation, authorisation and storage
  4. Store records within assigned level of responsibility
Identify workplace records that must be compiled with during UCFM process monitoring

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Record monitoring and compile records of all monitoring activities undertaken for the UCFM products

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Distribute compiled records for validation, authorisation and storage

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Store records within assigned level of responsibility

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Required Skills and Knowledge