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?
Set up refrigerated storage rooms
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Shelving or other appropriate material for storage of product is placed into refrigerated equipment rooms to allow even flow of refrigerated air throughout room and between products. Completed |
Evidence:
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Door/closing alarm system is checked to be fully operational. Completed |
Evidence:
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Lighting is checked to ensure safe working conditions within the closed room. Completed |
Evidence:
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On/off switches are checked to be fully operational to ensure that the cooling system is not inadvertently switched off. Completed |
Evidence:
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Air curtain or plastic strips across the door of the storage room is operational, to ensure minimal temperature fluctuations. Completed |
Evidence:
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Temperature probes or temperature data loggers are used to check and record temperatures of the storage room. Completed |
Evidence:
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Maintenance requests are made in a timely manner to appropriate personnel. Completed |
Evidence:
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Place product in refrigerated storage rooms
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Product is placed in the refrigerated storage rooms in a timely manner on its arrival at the workplace. Completed |
Evidence:
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Temperature of warm product is reduced before being placed in the refrigerated storage rooms. Completed |
Evidence:
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Product to be placed into the refrigerated storage rooms is checked to ensure that its label is intact and legible. Completed |
Evidence:
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Product without adequate labelling is set aside and reported to the appropriate person. Completed |
Evidence:
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Chilled or frozen product is placed on shelving or other appropriate system to ensure that correct air flow is maintained to keep product at the required temperature. Completed |
Evidence:
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Product is placed and stored in rooms on a 'first-in-first-out' (FIFO) basis and in a way that its label can be easily seen. Completed |
Evidence:
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Fresh product is stored in a way that ensures that there is no contamination from one product to another. Completed |
Evidence:
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Product is stacked on top of other product making use of load-shifting equipment and safe manual handling procedures. Completed |
Evidence:
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Maintain stock in refrigerated storage rooms
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Fresh product is checked, to ensure that there is sufficient ice mixed throughout and covering product. Completed |
Evidence:
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Potable ice is collected and moved using clean shovels and bins. Completed |
Evidence:
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Cross-contamination is avoided by ensuring that product is correctly placed on shelving. Completed |
Evidence:
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Stocktake product
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Fresh product is checked for freshness and signs of spoilage and unsatisfactory product disposed of. Completed |
Evidence:
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Count records on fresh product are entered daily. Completed |
Evidence:
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Records on frozen product are made on a regular basis as indicated in enterprise procedures. Completed |
Evidence:
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Clean refrigerated storage rooms
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Cool rooms are cleaned using chemicals and equipment consistent with enterprise procedures and ensuring product is not contaminated. Completed |
Evidence:
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Frozen storage rooms are regularly swept and kept tidy. Completed |
Evidence:
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Vermin are controlled using methods consistent with enterprise procedures. Completed |
Evidence:
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