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?
Involve management and staff in developing the quality system
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Relevant staff members and management are involved to clarify the purpose and scope of the program. Completed |
Evidence:
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Enterprise needs and expectations are clearly defined. Completed |
Evidence:
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Other systems, such as AUS-MEAT, Occupational Health and Safety (OH&S) and meat inspection are incorporated into the system as appropriate to the workplace needs. Completed |
Evidence:
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Establish the scope of the system
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Scope of the HACCP-based quality system is defined to encompass food safety, quality, regulatory compliance, animal welfare and preventative maintenance. Completed |
Evidence:
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System is directed to prevent and control food safety hazards and any other hazards such as product quality and OH&S hazards. Completed |
Evidence:
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Agreement is sought from relevant areas of the workplace on the coverage and scope of the system. Completed |
Evidence:
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Conduct hazard analysis and assessment
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Every step in the production process is assessed for potential food safety hazards. Completed |
Evidence:
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Critical Control Points (CCPs) are established to identify where each significant hazard can be prevented or controlled. Completed |
Evidence:
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Critical limits are established for each CCP. Completed |
Evidence:
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A measurable or recognisable standard is assigned for each CCP to define the critical limits. Completed |
Evidence:
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Critical limits are technically and scientifically validated. Completed |
Evidence:
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Ensure all documents, work procedures and processes required for the system are developed, available and in use
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All products and processes covered by the HACCP-based quality system are described in a standardised format defining product characteristics relevant to food safety. Completed |
Evidence:
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Work instructions and Standard Operating Procedures (SOPs) are reviewed for accuracy, relevance and sufficiency to prevent potential hazards. Completed |
Evidence:
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Documented procedures for monitoring CCPs are implemented. Completed |
Evidence:
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Documented procedures which ensure any CCPs which are out of control are brought back into control, and affected product is suitably handled, are implemented. Completed |
Evidence:
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Documented procedures are implemented to ensure the whole HACCP system is regularly audited and verified as working effectively. Completed |
Evidence:
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All documents and records required for the system are available, up-to-date and in use. Completed |
Evidence:
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Audit, verify and validate the system
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HACCP plans are routinely revised, verified and validated to reassess hazards, CCPs, critical limits, microbiological and other testing methods and all related procedures of the HACCP system to ensure they are still appropriate to the plant's operations and products. Completed |
Evidence:
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Follow up on audit findings is taken and recorded. Completed |
Evidence:
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HACCP system is reviewed to take account of any process or product changes. Completed |
Evidence:
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