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Evidence Guide: AMPQUA401 - Support food safety and quality programs

Student: __________________________________________________

Signature: _________________________________________________

Tips for gathering evidence to demonstrate your skills

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

 

AMPQUA401 - Support food safety and quality programs

What evidence can you provide to prove your understanding of each of the following citeria?

Monitor food safety and quality in work area

  1. Identify regulatory basis for compliance with the workplace food safety and quality program
  2. Confirm that standard operating procedures (SOPs) for controlling food safety hazards and risks are communicated to others in the work area
  3. Confirm process of monitoring critical control points (CCPs) to control hazards and risks is communicated to others in the work area
  4. Review work instructions and SOPs for accuracy
  5. Monitor implementation of work instructions and operating procedures
  6. Identify the CCPs in the HACCP program
  7. Identify and implement appropriate procedures for monitoring CCPs
  8. Identify critical limits and causes for product or process not conforming
  9. Monitor CCP monitoring records to verify product quality and identify performance trends
  10. Identify and report opportunities for improvements to procedures to reduce non-compliance
Identify regulatory basis for compliance with the workplace food safety and quality program

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Confirm that standard operating procedures (SOPs) for controlling food safety hazards and risks are communicated to others in the work area

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Confirm process of monitoring critical control points (CCPs) to control hazards and risks is communicated to others in the work area

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Review work instructions and SOPs for accuracy

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Monitor implementation of work instructions and operating procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify the CCPs in the HACCP program

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify and implement appropriate procedures for monitoring CCPs

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify critical limits and causes for product or process not conforming

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Monitor CCP monitoring records to verify product quality and identify performance trends

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify and report opportunities for improvements to procedures to reduce non-compliance

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify non-conforming product or processes

  1. Identify processes or conditions that could result in a breach of meat safety procedures and require corrective actions
  2. Identify procedures for taking corrective actions
  3. Monitor implementation of corrective and preventative measures to prevent recurrence
  4. Identify process to update and distribute amended SOP
Identify processes or conditions that could result in a breach of meat safety procedures and require corrective actions

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify procedures for taking corrective actions

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Monitor implementation of corrective and preventative measures to prevent recurrence

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify process to update and distribute amended SOP

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Review product samples and test results

  1. Identify product sampling procedures
  2. Identify post-collection procedures according to SOPs
  3. Review and respond to test results according to workplace requirements
Identify product sampling procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify post-collection procedures according to SOPs

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Review and respond to test results according to workplace requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Calculate yield, wastage and productivity indicators

  1. Calculate yield, wastage and productivity measures to determine performance outcomes
  2. Compare yield, wastage and productivity measures with targets to determine variations between actual and planned performance
Calculate yield, wastage and productivity measures to determine performance outcomes

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Compare yield, wastage and productivity measures with targets to determine variations between actual and planned performance

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Calibrate food safety measuring instrument

  1. Identify measuring instrument used to monitor food safety hazards and controls
  2. Calibrate measuring instrument according to regulatory and workplace requirements
  3. Determine required adjustments to ensure accuracy, and adjust instrument or identify instrument with relevant calibration adjustment
  4. Maintain a register of instrument calibrations
Identify measuring instrument used to monitor food safety hazards and controls

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Calibrate measuring instrument according to regulatory and workplace requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Determine required adjustments to ensure accuracy, and adjust instrument or identify instrument with relevant calibration adjustment

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Maintain a register of instrument calibrations

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Required Skills and Knowledge