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?
Check the chilled or frozen poultry product preparation and processing areas and equipment
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Procedures for pre-operational equipment checks are identified and checked for accordance with workplace policies and procedures, and manufacturer’s instructions Completed |
Evidence:
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Regulatory requirements and safe work practices and safety equipment are checked Completed |
Evidence:
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Pre-operational checks and procedures are conducted or supervised and risks, contamination or variations reported in accordance with workplace policies and procedures, and regulatory requirements are monitored Completed |
Evidence:
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Monitor the production of chilled or frozen poultry products
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Production processes from slaughter to product presentation for packaging are sourced from procedures Completed |
Evidence:
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Product quality and food safety hazards and procedures are implemented for the facility and for each stage of the production process Completed |
Evidence:
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Handling requirements for ingredients to prevent contamination and to ensure customer and production requirements, quality and safety are monitored Completed |
Evidence:
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Operating procedures for processing equipment are checked for consistency with manufacturer’s specifications and regulatory and enterprise requirements Completed |
Evidence:
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Relevant processing area hygiene and sanitation requirements are monitored as specified in workplace procedures and regulatory requirements Completed |
Evidence:
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The details of cuts to meet customer requirements are confirmed Completed |
Evidence:
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Production system and equipment for the preparation and manufacture of chilled or frozen poultry products is monitored Completed |
Evidence:
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Cleaning regime is monitored to ensure hygiene and safe work area requirements are maintained Completed |
Evidence:
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Implement packaging and chilling of poultry product
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The details of packaging to meet customer and regulatory requirements are confirmed Completed |
Evidence:
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Chilling requirements are monitored to meet food safety standards from processing to retailing Completed |
Evidence:
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Chilling processes for food preservation are applied and monitored Completed |
Evidence:
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Sampling and testing procedures for physical, biochemical and microbiological changes to frozen or chilled product are implemented and monitored Completed |
Evidence:
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Diagnose, rectify and/or report problems arising from the preparation and manufacture of chilled poultry products
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Sampling and testing to identify defects in the preparation and manufacture of chilled or frozen poultry products are implemented Completed |
Evidence:
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Required adjustments to process/equipment are identified and implemented Completed |
Evidence:
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Problems are reported to designated persons 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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The sampling and food testing plans are reviewed Completed |
Evidence:
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Operating procedures are reviewed for food safety and quality Completed |
Evidence:
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Safe work systems for processing of chilled poultry products are reviewed Completed |
Evidence:
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Environmental impacts and energy efficiencies are reviewed for processing of chilled poultry products Completed |
Evidence:
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