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?
Monitor the preparation of ingredients, and the processing equipment and areas
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Ingredients are identified by type, quality and safety according to product specifications Completed |
Evidence:
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Ingredients are sourced and prepared according to the formulation specifications and regulatory requirements Completed |
Evidence:
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Handling requirements for ingredients to prevent food safety hazards are monitored to ensure product quality and safety Completed |
Evidence:
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Relevant processing equipment is identified and operating procedures checked for consistency with manufacturer’s specifications and regulatory and enterprise requirements 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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Cleaning regime is identified and monitored to ensure hygiene and safe work area requirements are maintained Completed |
Evidence:
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Monitor the production of egg based food products to meet quality standards
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Critical factors in the preparation and production of egg based food products are identified Completed |
Evidence:
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Resource requirements for the preparations and production of egg based food products are established Completed |
Evidence:
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A production schedule to ensure all resources and requirements are available and meet company requirements is used Completed |
Evidence:
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The production system is set to the required operating specifications before and during production and verified Completed |
Evidence:
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The production system for egg based food products, including cooking or steaming, is monitored Completed |
Evidence:
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Pasteurisation of egg product is carried out according to procedures and Food Standards Code Completed |
Evidence:
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Chilling or freezing technologies are used to set and store product Completed |
Evidence:
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Diagnose, rectify and/or report problems arising from the preparation and production of egg based food products
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Procedures are checked for coverage of potential problems arising from the preparation and production of egg based food products Completed |
Evidence:
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Methods used to identify defects are determined Completed |
Evidence:
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A system to identify defects in the preparation and production of egg based food products is selected and implemented, and adjustments applied to process/equipment as identified 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 for egg based food products is developed and implemented Completed |
Evidence:
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Sensory analysis of egg based food products is conducted and analysed Completed |
Evidence:
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Food tests are undertaken to determine if food quality and safety critical limits are complied with Completed |
Evidence:
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Operating procedures are reviewed for the safety and quality of egg based food products Completed |
Evidence:
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Safe work systems for processing of egg based food products are reviewed Completed |
Evidence:
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Environmental impacts and energy efficiencies are reviewed for processing of egg based food products Completed |
Evidence:
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