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?
Prepare for the manufacture of chocolate and sugar-panned products
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The statutory compositional requirements for the different types of chocolate and sugar-panned products is established Completed |
Evidence:
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The required formulation of chocolate and sugar-panned products is selected Completed |
Evidence:
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The appropriate production system and the preferred sequence of activity to prepare the system for operation is selected. Completed |
Evidence:
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Equipment is prepared and safe operating procedures accessed for its operation Completed |
Evidence:
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Monitor the preparation and manufacture of chocolate and sugar-panned products to ensure quality standards are met
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A production schedule is implemented to ensure all resources and requirements are available and meet company requirements Completed |
Evidence:
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Production system is set to operating specifications before and during production Completed |
Evidence:
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Data requirements and collection points appropriate for food safety, quality and production standards are documented Completed |
Evidence:
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Procedures to deal with non-conformance in relation to process and the final product are developed Completed |
Evidence:
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Concentration and drying procedures are implemented and monitored Completed |
Evidence:
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Process controls for chocolate and sugar-panned products are monitored Completed |
Evidence:
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Diagnose, rectify and/or report problem arising from the manufacture of chocolate and sugar-panned products
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Sensory evaluation and product testing protocols are established to identify defects and maintain organoleptic quality of product Completed |
Evidence:
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Identified adjustments to inputs, process and equipment are implemented Completed |
Evidence:
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Problems are reported to designated person according to company policies and procedures Completed |
Evidence:
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Review production processes
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The critical control points (CCPs) and critical limits for product safety are reviewed Completed |
Evidence:
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A sampling plan is developed and implemented Completed |
Evidence:
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Sensory analysis is conducted and analysed Completed |
Evidence:
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Food tests are undertaken and data generated for the product label Completed |
Evidence:
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Operating procedures and the process control system are reviewed for food safety and quality Completed |
Evidence:
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Safe work systems for processing of chocolate and sugar-panned products are reviewed Completed |
Evidence:
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Environmental impacts and energy efficiencies are reviewed for processing of chocolate and sugar-panned products Completed |
Evidence:
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