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?
Ensure goods received conform to appropriate food hygiene and health standards.
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Determine temperatures of delivered goods by using temperature measuring devices and ensure that they are within specified tolerances. Completed |
Evidence:
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Complete appropriate records according to enterprise practices and regulatory requirements. Completed |
Evidence:
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Receive and check meats, dairy and perishables against requisition docket for quality and freshness as per enterprise specifications. Completed |
Evidence:
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Prepare and cook food to safe industry standards.
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Cook food to specified internal temperatures. Completed |
Evidence:
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Keep microbiological and chemical changes within safe tolerances. Completed |
Evidence:
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Maintain the quality of food consistently at the optimum level in terms of taste and appearance. Completed |
Evidence:
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Chill cooked food.
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Meet time and temperature standards for blast and water-bath chilling. Completed |
Evidence:
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Ensure that food quality is maintained throughout the chilling process. Completed |
Evidence:
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Store cooked food under refrigeration.
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Meet time and temperature standards for storage. Completed |
Evidence:
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Ensure that spoilage is minimised. Completed |
Evidence:
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Store food dynamically (first in-first out). Completed |
Evidence:
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Select appropriate containers for storage. Completed |
Evidence:
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Ensure that labelling is correct and clear. Completed |
Evidence:
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Monitor storage temperatures to ensure they are correct. Completed |
Evidence:
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Distribute cook-chill products.
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Where necessary, transport food from production kitchen to outlets by refrigerated transport or insulated containers. Completed |
Evidence:
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Maintain safe handling of food throughout the distribution cycle. Completed |
Evidence:
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Check and record temperature levels at dispatch and receiving. Completed |
Evidence:
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Observe requirements of hazard analysis and critical control points (HACCP) or other food safety program during the entire cook-chill cycle, including protecting food from the temperature danger zone. Completed |
Evidence:
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Re-thermalise (reheat) cook-chill food products.
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Execute re-thermalisation of food to standard guidelines using appropriate methods. Completed |
Evidence:
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