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 legal responsibilities to produce quality, safe food
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Legal and ethical responsibilities to produce safe food are identified Completed |
Evidence:
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Legal, company and customer quality standards for products are identified Completed |
Evidence:
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Identify common causes of food poisoning and contamination
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Food-borne pathogens and contamination that can occur in processed food are identified Completed |
Evidence:
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Patterns of contamination and spoilage are traced through processing, storage and shelf-life for a given product Completed |
Evidence:
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Conditions required for contamination to occur are identified Completed |
Evidence:
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Laboratory results used to detect the presence of contamination and/or related conditions are analysed and applied Completed |
Evidence:
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Manage control measures to eliminate and/or minimise the risk of contamination
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Control measures related to receivals, handling and processing, storage and/or transport stages to guarantee food safety in the workplace are identified Completed |
Evidence:
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Control measures to prevent food contamination and spoilage are documented and followed Completed |
Evidence:
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Manage cleaning and sanitation regimes
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The main types of cleaners and sanitisers used in the food industry are identified Completed |
Evidence:
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Application methods and related materials, labour and equipment requirements are identified Completed |
Evidence:
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Cleaning and sanitation methods and regimes are assessed for environmental impact Completed |
Evidence:
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Appropriate cleaning and sanitation methods are selected to suit a given product, processing method and risk factors and to ensure minimal impact on the environment Completed |
Evidence:
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Inspection and/or test methods are in place to confirm the effectiveness of the cleaning and sanitation program Completed |
Evidence:
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Responsibilities for cleaning and sanitation are documented and communicated Completed |
Evidence:
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