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?
Establish the scope of the QA system
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Enterprise needs and expectations in product quality are clearly defined Completed |
Evidence:
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Existing systems and requirements are detailed for incorporation into the QA system Completed |
Evidence:
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Scope of the HACCP-based quality system is defined to encompass production system and product requirements Completed |
Evidence:
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System is directed to prevent and control identified hazards Completed |
Evidence:
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Conduct hazard analysis and assessment
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Every step in the production process is assessed for potential food safety hazards Completed |
Evidence:
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Critical Control Points (CCPs) are established to identify where each significant hazard can be prevented or controlled Completed |
Evidence:
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A measurable or recognisable standard is assigned for each CCP to define the critical limits Completed |
Evidence:
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Critical limits are technically and scientifically validated Completed |
Evidence:
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Ensure all documents, work procedures and processes required for the system are developed, available and in use
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All products and processes covered by the QA system are described in a standardised format defining product characteristics relevant to food safety Completed |
Evidence:
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Work instructions and Standard Operating Procedures (SOPs) are reviewed for accuracy, relevance and sufficiency to prevent hazards Completed |
Evidence:
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Documented procedures for monitoring CCPs are implemented Completed |
Evidence:
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Documented procedures which ensure any CCPs which are outside critical limits are brought back within limits, and affected product is suitably handled, are implemented Completed |
Evidence:
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Documented procedures are implemented to ensure the QA system is regularly verified and audited as working effectively Completed |
Evidence:
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Availability and data storage of all records and documents for the system is maintained Completed |
Evidence:
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Respond to non-conforming product or processes
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Procedures for taking corrective action are identified Completed |
Evidence:
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Corrective and preventative measures are implemented to prevent recurrence Completed |
Evidence:
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Procedures are devised or revised to support control measures Completed |
Evidence:
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Processes or conditions which could result in a breach of procedures are identified and corrective action is taken Completed |
Evidence:
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Process changes are introduced and controlled so that quality assurance requirements are accomplished Completed |
Evidence:
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Review product sampling and test results
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Product sampling procedures are identified Completed |
Evidence:
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Post collection procedures are identified according to SOPs Completed |
Evidence:
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Test results are reviewed and responded to in accordance with workplace requirements Completed |
Evidence:
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Audit, verify and validate the system
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HACCP plans are routinely revised, verified and validated to reassess hazards, CCPs, critical limits, testing methods and all related procedures of the QA system to ensure they are appropriate to the enterprise requirements Completed |
Evidence:
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Internal or external audit findings are followed up and acted upon Completed |
Evidence:
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Reported quality hazards and non conformances are investigated and acted upon Completed |
Evidence:
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The HACCP-based QA system is reviewed to take account of any process changes or product specifications Completed |
Evidence:
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