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?
Describe the product, and scope the food safety plan
|
|
Appropriate product-specific knowledge and expertise is available or obtained Completed |
Evidence:
|
The segment of the food chain and processes involved are specified Completed |
Evidence:
|
The scope of the HACCP plan is identified and class of hazards specified Completed |
Evidence:
|
A full description of the product is drawn up Completed |
Evidence:
|
The intended use and client group for the product is identified Completed |
Evidence:
|
Construct a flow diagram of production and confirm its applicability
|
|
All steps in the operation are included from primary production, processing, manufacture and distribution to the consumer Completed |
Evidence:
|
Standard symbols and nomenclature are used to describe the processes and steps in the operation as a flow diagram Completed |
Evidence:
|
The steps preceding and following a new operation are specified Completed |
Evidence:
|
The flow diagram is validated against the operation at all stages of production Completed |
Evidence:
|
Analyse all potential hazards for each step and consider control measures
|
|
Hazards are identified that can reasonably be expected to occur at each step Completed |
Evidence:
|
A hazard analysis is conducted to identify hazards that can impact on the production of safe food covering Completed |
Evidence:
|
Control measures are considered for each hazard Completed |
Evidence:
|
Determine critical control points and the critical limits for each
|
|
A process of decision making is followed to determine critical control points Completed |
Evidence:
|
Hazards at each critical control point are checked to ensure a control measure can be put in place Completed |
Evidence:
|
Where control measures aren’t available the product or process is modified to allow a control measure at another stage Completed |
Evidence:
|
Critical limits are specified for each critical control point that are either measured or sensory Completed |
Evidence:
|
Establish a monitoring system for each critical control point
|
|
Appropriate monitoring methods are established for each critical control point Completed |
Evidence:
|
Monitoring methods are designed to indicate the critical limit has been reached or is trending towards it Completed |
Evidence:
|
Monitoring frequency ensures that the critical control point is in control Completed |
Evidence:
|
Adjustments are made on the basis of the monitoring of critical limits to prevent deviation and hazards occurring Completed |
Evidence:
|
Establish and record corrective actions and verification procedures
|
|
Specific corrective actions are designed to deal with deviations in the critical control point as they occur Completed |
Evidence:
|
Procedures for treating or disposing of product are documented for when critical limits are exceeded Completed |
Evidence:
|
Verification procedures are developed Completed |
Evidence:
|
Verification is carried out to ensure the HACCP system is working effectively Completed |
Evidence:
|
Establish documentation and record keeping requirements
|
|
All HACCP procedures are documented Completed |
Evidence:
|
Records are maintained including the collection of continuous monitoring data if required Completed |
Evidence:
|
Records are accessed to determine that procedures in place are maintaining critical limits at each critical control point Completed |
Evidence:
|
HACCP procedures are accessed and reviewed as part of continuous improvement Completed |
Evidence:
|
Food safety systems and documentation are designed to meet the requirements of auditing standards Completed |
Evidence:
|