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 to develop a food safety program
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The scope of the food safety program is agreed within the food business. Completed |
Evidence:
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Personnel and resources to be involved in the development of the food safety program are identified and their availability negotiated. Completed |
Evidence:
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A plan for the development of a food safety program is agreed. Completed |
Evidence:
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Identify food safety hazards
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Processes to be covered by the food safety program are identified and steps within each process are described. Completed |
Evidence:
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Food safety hazards that are reasonably expected to occur are identified and risk assessment criteria are developed for each step in each process. Completed |
Evidence:
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Handling methods, processing techniques and existing support programs used in the food business are identified as control points. Completed |
Evidence:
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Establish methods to control food safety hazards
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Acceptable methods of control are determined for each food safety hazard that is reasonably expected to occur. Completed |
Evidence:
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Control methods are validated by the use of objective evidence in order to prove that materials, processes, procedures or equipment used are capable of delivering the intended result. Completed |
Evidence:
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Procedures for taking preventative action are established. Completed |
Evidence:
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Establish methods to monitor the implementation of controls
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Appropriate methods for monitoring control measures at critical control points are established. Completed |
Evidence:
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Monitoring requirements and responsibilities are confirmed as being appropriate and communicated to the relevant personnel. Completed |
Evidence:
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Establish appropriate corrective action
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Required corrective action to respond to situations where hazards are not effectively controlled is established. Completed |
Evidence:
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Corrective action requirements and responsibilities are communicated to relevant personnel. Completed |
Evidence:
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Establish a recording system to document food safety performance
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Records required to document, implement and maintain the food safety program are established. Completed |
Evidence:
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Record keeping requirements and responsibilities are communicated to food business personnel. Completed |
Evidence:
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Establish a system to regularly review the food safety program
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A verification schedule that reviews all aspects of the food safety program and related records is developed to ensure the program's adequacy and validity. Completed |
Evidence:
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Verification requirements and responsibilities are communicated to relevant personnel. Completed |
Evidence:
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The food safety program is revised to take account of verification outcomes. Completed |
Evidence:
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