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?
Prepare, operate and clean processing equipment used for curing and corning product
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Processing equipment is prepared according to manufacturer specifications, and Occupational Health and Safety (OH&S), hygiene and workplace requirements. Completed |
Evidence:
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Processing equipment is operated according to manufacturer specifications, and OH&S, hygiene and workplace requirements. Completed |
Evidence:
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Processing equipment is cleaned according to manufacturer specifications, and OH&S, hygiene and workplace requirements. Completed |
Evidence:
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Prepare meat
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Meat is selected according to product specifications. Completed |
Evidence:
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Meat is prepared according to product specifications, and hygiene and workplace requirements. Completed |
Evidence:
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Prepare ingredients
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Ingredients are selected and prepared according to product specifications, and hygiene and workplace requirements. Completed |
Evidence:
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Prepare brines
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Required amount of water and other liquid and solid additives are added in correct order and mixed according to product specifications, and hygiene and workplace requirements. Completed |
Evidence:
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Brine solutions are prepared according to product specifications, and hygiene and workplace requirements. Completed |
Evidence:
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Hydrometer (salinometer) is used to check brine solution. Completed |
Evidence:
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Process meat
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Meat is cured or corned according to product specifications, health regulations and workplace requirements at a speed appropriate for production requirements. Completed |
Evidence:
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Processing is regularly monitored. Completed |
Evidence:
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Adjustments are made to processing as required to achieve product specifications. Completed |
Evidence:
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Store meat product
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On completion of processing, product is stored according to product specifications, and hygiene, regulatory and workplace requirements. Completed |
Evidence:
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Sell meat product
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Information, including cooking, storage and serving suggestions, is provided to customers on meat product. Completed |
Evidence:
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Product is promoted to customers. Completed |
Evidence:
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