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?
Clean and prepare processing equipment used in the preparation of minced meat products
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Mincing equipment is prepared according to manufacturer's specifications and workplace, Occupational Health and Safety (OH&S), and hygiene and sanitation requirements. Completed |
Evidence:
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Mincing equipment is cleaned according to manufacturer specifications, and workplace and OH&S requirements. Completed |
Evidence:
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Mincing equipment is adjusted as required in accordance with manufacturer specifications and workplace, OH&S and hygiene requirements. Completed |
Evidence:
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Mince meat
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Trimmings are selected according to workplace policy. Completed |
Evidence:
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Trimmings are cut to manufacturer specifications and workplace requirements to avoid blockages in mincer. Completed |
Evidence:
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Trimmings are fed through mincer efficiently to avoid blockages and heat build-up. Completed |
Evidence:
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Species are accurately identified. Completed |
Evidence:
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Species are stored separately according to product description. Completed |
Evidence:
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Product is maintained at correct temperature during processing. Completed |
Evidence:
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Product is handled and stored at correct temperature and conditions. Completed |
Evidence:
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Prepare minced meat products
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Minced meat products are prepared according to regulatory, workplace, hygiene and OH&S requirements. Completed |
Evidence:
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Ingredients are combined to workplace requirements. Completed |
Evidence:
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Fat content is measured. Completed |
Evidence:
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Meat is processed in preparation for forming to product specifications and regulatory requirements. Completed |
Evidence:
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Product is formed to specifications and regulatory requirements. Completed |
Evidence:
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Correct temperature of product is maintained during processing and handling. Completed |
Evidence:
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Product is stored at correct temperature and conditions. Completed |
Evidence:
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