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?
Identify microbiological hazards for UCFM products
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Identify types of micro-organisms Completed |
Evidence:
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Identify major threats to UCFM products Completed |
Evidence:
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Identify types of bacteria that cause food poisoning and spoilage Completed |
Evidence:
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Identify effects of bacterial contamination for food poisoning (impact on people) and food spoilage (shelf life) Completed |
Evidence:
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Identify sources of bacterial contamination Completed |
Evidence:
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Identify growth characteristics and requirements of bacteria Completed |
Evidence:
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Identify chemical hazards for UCFM products
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Identify chemical hazards which may affect UCFM products Completed |
Evidence:
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Identify common sources of chemical hazards/contamination Completed |
Evidence:
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Explain control methods which prevent chemical contamination including enterprise policies and relevant national programs (including residue testing) Completed |
Evidence:
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Explain the impact of chemical residues on meat (including poisoning, tainting, rejections) Completed |
Evidence:
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Identify physical hazards for UCFM products
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Explain physical hazards which may affect meat Completed |
Evidence:
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Identify common sources of physical hazards and/or contamination Completed |
Evidence:
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Explain control methods to prevent contamination Completed |
Evidence:
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Explain effects or impact of physical hazards on meat Completed |
Evidence:
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Overview the production of UCFM products
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Identify and explain the range of UCFM products Completed |
Evidence:
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Identify and explain the processing techniques involved in producing UCFM Completed |
Evidence:
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Identify and explain the hygiene and food safety hazards associated with the production of UCFM products Completed |
Evidence:
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Identify and explain the regulatory requirements associated with the production of UCFM products Completed |
Evidence:
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Monitor the preparation of processing equipment and areas
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Identify procedures for pre-operational equipment checks in accordance with workplace policies and procedures, and manufacturer's instructions Completed |
Evidence:
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Carry out and monitor pre-operational checks and procedures in accordance with workplace, food safety and regulatory requirements Completed |
Evidence:
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Manage the production of UCFM and further processed products
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Identify ingredients by type, quality and safety in accordance with product specifications and explain their functions Completed |
Evidence:
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Identify types of meat, by-product, stock, additive, binder and spices selected in accordance with formulation specifications Completed |
Evidence:
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Demonstrate handling requirements for ingredients (including starter culture) to prevent food safety hazards and ensure product quality and safety Completed |
Evidence:
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Identify relevant processing equipment and explain operating procedures in accordance with manufacturer specifications Completed |
Evidence:
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Describe relevant time, temperature and humidity requirements for fermentation, maturation and monitoring in accordance with product specifications, regulatory requirements and industry guidelines Completed |
Evidence:
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Describe relevant consistency, appearance, texture and monitoring requirements in accordance with product specifications and regulatory requirements Completed |
Evidence:
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Identify and assess procedures for rejecting, reprocessing and recalling products which fail to meet specifications or hygiene and sanitation requirements as measured against industry guidelines Completed |
Evidence:
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Identify and monitor relevant processing area hygiene and sanitation requirements as specified in workplace procedures and regulatory requirements Completed |
Evidence:
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Overview the implementation of the Approved Hazard Analysis Critical Control Point (HACCP) plan for the production of UCFM products
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Identify Critical Control Points (CCPs) and control points for preventing and controlling bacterial contamination, including process controls and systems Completed |
Evidence:
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Explain and implement control methods to prevent microbiological contamination Completed |
Evidence:
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Identify critical limits for CCPs and implement monitoring processes Completed |
Evidence:
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Describe validation requirements for critical limits of HACCP programs Completed |
Evidence:
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Implement documented procedures which ensure out of control CCPs are brought back under control and affected products are suitably handled Completed |
Evidence:
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Implement documented procedures to ensure the whole HACCP system is regularly audited and verified as working effectively Completed |
Evidence:
|
Keep all documents and records required for the system available, up-to-date and in use Completed |
Evidence:
|
Identify microbiological hazards for UCFM products
|
|
Identify types of micro-organisms Completed |
Evidence:
|
Identify major threats to UCFM products Completed |
Evidence:
|
Identify types of bacteria that cause food poisoning and spoilage Completed |
Evidence:
|
Identify effects of bacterial contamination for food poisoning (impact on people) and food spoilage (shelf life) Completed |
Evidence:
|
Identify sources of bacterial contamination Completed |
Evidence:
|
Identify growth characteristics and requirements of bacteria Completed |
Evidence:
|
Identify chemical hazards for UCFM products
|
|
Identify chemical hazards which may affect UCFM products Completed |
Evidence:
|
Identify common sources of chemical hazards/contamination Completed |
Evidence:
|
Explain control methods which prevent chemical contamination including enterprise policies and relevant national programs (including residue testing) Completed |
Evidence:
|
Explain the impact of chemical residues on meat (including poisoning, tainting, rejections) Completed |
Evidence:
|
Identify physical hazards for UCFM products
|
|
Explain physical hazards which may affect meat Completed |
Evidence:
|
Identify common sources of physical hazards and/or contamination Completed |
Evidence:
|
Explain control methods to prevent contamination Completed |
Evidence:
|
Explain effects or impact of physical hazards on meat Completed |
Evidence:
|
Overview the production of UCFM products
|
|
Identify and explain the range of UCFM products Completed |
Evidence:
|
Identify and explain the processing techniques involved in producing UCFM Completed |
Evidence:
|
Identify and explain the hygiene and food safety hazards associated with the production of UCFM products Completed |
Evidence:
|
Identify and explain the regulatory requirements associated with the production of UCFM products Completed |
Evidence:
|
Monitor the preparation of processing equipment and areas
|
|
Identify procedures for pre-operational equipment checks in accordance with workplace policies and procedures, and manufacturer's instructions Completed |
Evidence:
|
Carry out and monitor pre-operational checks and procedures in accordance with workplace, food safety and regulatory requirements Completed |
Evidence:
|
Manage the production of UCFM and further processed products
|
|
Identify ingredients by type, quality and safety in accordance with product specifications and explain their functions Completed |
Evidence:
|
Identify types of meat, by-product, stock, additive, binder and spices selected in accordance with formulation specifications Completed |
Evidence:
|
Demonstrate handling requirements for ingredients (including starter culture) to prevent food safety hazards and ensure product quality and safety Completed |
Evidence:
|
Identify relevant processing equipment and explain operating procedures in accordance with manufacturer specifications Completed |
Evidence:
|
Describe relevant time, temperature and humidity requirements for fermentation, maturation and monitoring in accordance with product specifications, regulatory requirements and industry guidelines Completed |
Evidence:
|
Describe relevant consistency, appearance, texture and monitoring requirements in accordance with product specifications and regulatory requirements Completed |
Evidence:
|
Identify and assess procedures for rejecting, reprocessing and recalling products which fail to meet specifications or hygiene and sanitation requirements as measured against industry guidelines Completed |
Evidence:
|
Identify and monitor relevant processing area hygiene and sanitation requirements as specified in workplace procedures and regulatory requirements Completed |
Evidence:
|
Overview the implementation of the Approved Hazard Analysis Critical Control Point (HACCP) plan for the production of UCFM products
|
|
Identify Critical Control Points (CCPs) and control points for preventing and controlling bacterial contamination, including process controls and systems Completed |
Evidence:
|
Explain and implement control methods to prevent microbiological contamination Completed |
Evidence:
|
Identify critical limits for CCPs and implement monitoring processes Completed |
Evidence:
|
Describe validation requirements for critical limits of HACCP programs Completed |
Evidence:
|
Implement documented procedures which ensure out of control CCPs are brought back under control and affected products are suitably handled Completed |
Evidence:
|
Implement documented procedures to ensure the whole HACCP system is regularly audited and verified as working effectively Completed |
Evidence:
|
Keep all documents and records required for the system available, up-to-date and in use Completed |
Evidence:
|