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?
Overview the production of further processed meats and smallgoods
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Range of further processed meat products and smallgoods is identified and explained. Completed |
Evidence:
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Processing techniques involved in the production of these products are identified and explained. Completed |
Evidence:
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Hygieneand sanitation and quality hazards associated with the production of these products are identified and explained. Completed |
Evidence:
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Regulatory requirements associated with the production of these products are identified and explained. Completed |
Evidence:
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Monitor the preparation of processing equipment and areas
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Procedures for pre-operational equipment checks conducted are identified in accordance with workplace policies and procedures, and manufacturer's instructions. Completed |
Evidence:
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Pre-operational checks and procedures carried out in accordance with workplace and regulatory requirements are monitored. Completed |
Evidence:
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Monitor the production of smallgoods and further processed meat products
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Ingredients are identified by type and quality according to product specifications and their function in the process is explained. Completed |
Evidence:
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Types of meat, by-product, stock, additive, binder and spices selected are identified according to the formulation specifications and regulatory requirements. Completed |
Evidence:
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Handling requirements for ingredients to prevent contamination and to ensure product quality and safety are demonstrated. Completed |
Evidence:
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Relevant processing equipment is identified and operating procedures are explained according to manufacturer and work specifications. Completed |
Evidence:
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Relevant temperature, consistency, appearance and texture requirements are described and monitored in accordance with product specifications and regulatory 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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Procedures for rejection, reprocessing and/or recall for products which do not meet specifications or hygiene and sanitation requirements are identified and assessed against regulatory requirements. Completed |
Evidence:
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