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?
Implement sampling procedures in cheese making
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Sampling points for physical, chemical and microbial properties are identified and documented Completed |
Evidence:
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An appropriate sampling size is determined Completed |
Evidence:
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Sampling equipment is selected and sterilised Completed |
Evidence:
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The sampling plan is documented and implemented Completed |
Evidence:
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Monitor chemistry in cheese making
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An acidity (either pH or titratable acidity) profile is recorded for each stage in the production process Completed |
Evidence:
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Tests are carried out at stages for indicators, including salt levels, moisture levels and fat levels Completed |
Evidence:
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Whey content is analysed for fat to gauge efficiency of curd cutting and yield potential Completed |
Evidence:
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Safe work procedures for processes requiring handling of chemicals and/or involving chemical reactions in cheese making are reviewed and/or established Completed |
Evidence:
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Monitor microbiological changes through the cheese making process
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Samples are prepared for testing Completed |
Evidence:
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Serial dilutions are accurately and aseptically carried out Completed |
Evidence:
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Stained specimens are compared to reference samples to identify bacterial composition Completed |
Evidence:
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Tests are performed on cultures to ensure they have adequate activity before inoculating the vat Completed |
Evidence:
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Observations are made and data recorded for yeasts and moulds, total coliforms and staphylococci Completed |
Evidence:
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Sampling and testing is carried out for inhibitory substances in milk Completed |
Evidence:
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Whey is sampled for bacteriophage levels and the results interpreted Completed |
Evidence:
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Carry out testing and interpret results to make adjustments to cheese making processes
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Tactile and visual senses are used to detect physical and chemical changes during cheese making Completed |
Evidence:
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Organoleptic properties of final cheese product are evaluated using sensory testing Completed |
Evidence:
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Test results and reporting formats for information on composition, properties and reactions are recorded and interpreted Completed |
Evidence:
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Recommended specifications for physical, chemical and microbial properties are documented Completed |
Evidence:
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Yield efficiency is evaluated by comparing to established process control parameters Completed |
Evidence:
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Specifications are referenced against test data Completed |
Evidence:
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Changes to cheese making process are implemented based on test results Completed |
Evidence:
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