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?
Implement procedures for food safety.
|
|
Access and use the relevant documents from the organisation food safety program. Completed |
Evidence:
|
Follow all food safety policies and procedures correctly and consistently according to organisation food safety program requirements to ensure compliance of all food handling practices. Completed |
Evidence:
|
Control all food hazards at critical control points. Completed |
Evidence:
|
Complete any food safety monitoring processes and complete documents as outlined in the food safety program. Completed |
Evidence:
|
Identify and report any practices that are inconsistent with the food safety program. Completed |
Evidence:
|
Take any corrective actions within scope of job responsibility for incidents where food hazards are found not to be under control. Completed |
Evidence:
|
Store food safely.
|
|
Select food storage conditions appropriate to the specific food type. Completed |
Evidence:
|
Store food in the appropriate environmental conditions so that it is protected from contamination and to ensure its freshness, quality and appearance. Completed |
Evidence:
|
Store food at appropriately controlled temperatures and ensure that any frozen items remain frozen during storage. Completed |
Evidence:
|
Prepare food safely.
|
|
Prepare food in a safe manner to ensure that it is protected from contamination. Completed |
Evidence:
|
Use cooling and heating processes that will not adversely affect the microbiological safety of the food. Completed |
Evidence:
|
Monitor temperature of food throughout the preparation process to achieve microbiological safety of the food at all times. Completed |
Evidence:
|
Ensure the safety of food prepared, served and sold to customers under other conditions. Completed |
Evidence:
|
Provide safe single use items.
|
|
Store, display and provide single use items so that they are protected from damage and contamination. Completed |
Evidence:
|
Do not re-use itemsintended for single use. Completed |
Evidence:
|
Maintain a clean environment.
|
|
Clean and sanitise equipment, surfaces and utensils used during food handling process. Completed |
Evidence:
|
Use appropriate containers and do not allow the accumulation of garbage and recycled matter. Completed |
Evidence:
|
Identify and report any equipment that requires cleaning or maintenance to ensure its cleanliness and safe operation. Completed |
Evidence:
|
Dispose of any chipped, broken or cracked eating, drinking or food handling utensils or report these if disposal is outside scope of responsibility. Completed |
Evidence:
|
Take measures within scope of responsibility to ensure food handling areas are free from animals and pests and report any incidents of animal or pest infestation. Completed |
Evidence:
|
Dispose of food safely.
|
|
Mark and keep separate from other foodstuffs any food identified for disposal until disposal is complete. Completed |
Evidence:
|
Dispose of food promptly to ensure no cross-contamination of other foodstuffs. Completed |
Evidence:
|