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?
Review the existing food safety plan
|
|
Data and results from HACCP records are collected to verify the food safety system Completed |
Evidence:
|
Major and minor non-conformances to the HACCP plan are identified Completed |
Evidence:
|
Critical control points are monitored to confirm performance Completed |
Evidence:
|
Problem areas are analysed using appropriate quality improvement tools and techniques Completed |
Evidence:
|
Corrective actions and strategies are suggested to prevent recurrence of the problem Completed |
Evidence:
|
Required amendments to the HACCP plan are documented Completed |
Evidence:
|
Recommendations are reported and presented to appropriate personnel Completed |
Evidence:
|
Communicate the requirements of the food safety plan
|
|
Food safety principles, food safety procedures and requirements, including regulatory requirements, are explained to the team Completed |
Evidence:
|
Commitment to, and responsibility for, food safety is developed through work team communication Completed |
Evidence:
|
Procedures to support the food safety plan are defined, documented and put in place Completed |
Evidence:
|
Training and mentoring is provided to the team to assist implementation Completed |
Evidence:
|
Monitor the implementation of the food safety plan
|
|
Team implementation of the food safety plan is monitored Completed |
Evidence:
|
Personal behaviour, including hygiene, housekeeping and use of clothing and equipment, is monitored and corrected, where necessary Completed |
Evidence:
|
Records and reports are completed accurately and on schedule Completed |
Evidence:
|
Prompt action is taken to correct non-conformance according to enterprise and regulatory requirements Completed |
Evidence:
|
Causes of non-conformance are identified and analysed Completed |
Evidence:
|
Control measures are implemented to prevent future non-conformance Completed |
Evidence:
|
Non-conformance is reported according to enterprise requirements Completed |
Evidence:
|
Maintain the food safety plan
|
|
Feedback is sought from all personnel to identify potential hazards, corrective actions and controls Completed |
Evidence:
|
Processes or conditions which could result in breaches of food safety procedures are identified and preventive or corrective action is taken Completed |
Evidence:
|
Corrective action and control procedures are updated to improve food safety Completed |
Evidence:
|
Documentation is completed according to enterprise and regulatory requirements Completed |
Evidence:
|