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?
Receive and store goods according to appropriate food hygiene and health standards.
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Check delivered goods to ensure correct quantities and acceptable use-by dates. Completed |
Evidence:
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Conduct temperature checks on delivered goods by using temperature measuring devices correctly and ensuring that they are within specified tolerances. Completed |
Evidence:
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Record temperature check results according to enterprise procedures. Completed |
Evidence:
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Move stock quickly to freezer storage, ensuring that freezer doors are not left open for extended periods of time. Completed |
Evidence:
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Prepare and cook food to meet industry safety standards.
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Check to ensure raw food and ingredients are not spoilt or contaminated prior to preparation. Completed |
Evidence:
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Prepare and cook foods according to quality control requirements and food standards for cook-freeze operations. Completed |
Evidence:
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Portion and package food following required procedures, including correct time and temperature and using correct containers for freezing where necessary. Completed |
Evidence:
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Freeze cooked food.
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Freeze food according to appropriate food safety standards. Completed |
Evidence:
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Freeze food in batches, according to enterprise procedures, allowing each freezing cycle to be completed. Completed |
Evidence:
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Store frozen food.
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Label frozen food items according to relevant food standards and codes of practice. Completed |
Evidence:
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Place food items in appropriate storage once the freezing cycle and labelling is complete. Completed |
Evidence:
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Monitor and record storage temperatures accurately. Completed |
Evidence:
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Prepare frozen food for reheating.
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Remove required food items from the freezer and allow to thaw according to enterprise procedures and food safety requirements. Completed |
Evidence:
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Space trays to permit air circulation. Completed |
Evidence:
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Thaw product to 0-4 degrees Celsius within 24 hours. Completed |
Evidence:
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Transport food safely to the point of production and service, maintaining correct temperatures. Completed |
Evidence:
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Reheat food product.
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Preheat oven to required temperature according to enterprise procedures and food safety standards. Completed |
Evidence:
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Prepare food product for reheating appropriately. Completed |
Evidence:
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Space reheating containers to allow air flow. Completed |
Evidence:
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Reheat using appropriate methods according to manufacturer recommendations, oven type, loading procedures and other established procedures of the enterprise and food safety standards. Completed |
Evidence:
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Check and record product temperature according to enterprise procedures and food safety standards. Completed |
Evidence:
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Clean thermometers between temperature checks of each food item. Completed |
Evidence:
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Reheat fully frozen food where required in emergencies, according to enterprise procedures and food safety standards. Completed |
Evidence:
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Maintain and serve reheated food.
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Transfer reheated food safely to heated bain marie. Completed |
Evidence:
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Maintain food temperature at 70 degrees Celsius. Completed |
Evidence:
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Minimise warm holdings. Completed |
Evidence:
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Follow portion control and serving procedures of the enterprise. Completed |
Evidence:
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Serve or deliver food items at temperatures that comply with food safety standards, enterprise policy and client preferences. Completed |
Evidence:
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