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?
Identify key features of the egg grading operation
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Key work locations and egg grading and packaging equipment on egg grading floor are identified Completed |
Evidence:
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Grades of eggs packed by the enterprise are identified Completed |
Evidence:
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Trays and packaging used for all orders and location of best before dates on trays and cartons are identified Completed |
Evidence:
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Storage locations for packed orders prior to despatch are identified Completed |
Evidence:
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Key workplace information sources are identified Completed |
Evidence:
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Recognise key characteristics of eggs
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Recognise egg components are recognised Completed |
Evidence:
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Identify differences between egg grades are identified Completed |
Evidence:
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Recognise common egg faults
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Gross, hairline, star cracks, black rot, dirt and other faults in eggs are recognised Completed |
Evidence:
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Candling process and defects identified through candling are explained Completed |
Evidence:
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Understand role of egg grading floor
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Importance of early grading and packing on freshness is explained Completed |
Evidence:
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Method and purpose of egg cleaning is explained Completed |
Evidence:
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Key risks to food safety on egg grading floor are identified, including Hazard Analysis and Critical Control Point (HACCP) plan egg grading floor critical control points Completed |
Evidence:
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Workplace environmental guidelines and implications for egg grading floor operations are identified Completed |
Evidence:
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Common grades of fresh eggs are recognised Completed |
Evidence:
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Steps and locations for detecting eggs with gross defects are explained Completed |
Evidence:
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Quality system is explained, including sampling program and tests conducted both on and off the grading floor Completed |
Evidence:
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Key steps of packaging process are identified, including process for printing best before date Completed |
Evidence:
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Temperature and humidity requirements for storing eggs are identified Completed |
Evidence:
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