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Evidence Guide: FBPFST4001 - Apply food processing technologies

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

 

FBPFST4001 - Apply food processing technologies

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

Carry out fermentation as part of food or beverage production

  1. Prepare materials and equipment for a fermentation process
  2. Apply and monitor a fermentation process
  3. Test and evaluate the fermented product
Prepare materials and equipment for a fermentation process

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Apply and monitor a fermentation process

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Test and evaluate the fermented product

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Review a fermentation process for a commercial food product

  1. Review the critical control points (CCPs) and critical limits for product safety
  2. Review operating procedures for food safety and quality in fermentation
  3. Review the food safety and production plans for the fermentation process
  4. Review environmental impacts and associated costs for fermentation in commercial food production
  5. Take corrective action in response to out-of-specification results
Review the critical control points (CCPs) and critical limits for product safety

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Review operating procedures for food safety and quality in fermentation

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Review the food safety and production plans for the fermentation process

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Review environmental impacts and associated costs for fermentation in commercial food production

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Take corrective action in response to out-of-specification results

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Carry out concentration and drying as part of food or beverage production

  1. Prepare materials and equipment for a concentration and drying process
  2. Apply and monitor a concentration and drying process
  3. Test and evaluate the concentrated and dried food product
Prepare materials and equipment for a concentration and drying process

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Apply and monitor a concentration and drying process

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Test and evaluate the concentrated and dried food product

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Review a concentration and drying process for a commercial food product

  1. Review the CCPs and critical limits for product safety
  2. Review operating procedures for food safety and quality in concentration and drying
  3. Review the food safety and production plan for the concentration and drying process
  4. Review environmental impacts and associated costs for concentration and drying in commercial food production
  5. Take corrective action in response to out-of-specification results
Review the CCPs and critical limits for product safety

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Review operating procedures for food safety and quality in concentration and drying

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Review the food safety and production plan for the concentration and drying process

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Review environmental impacts and associated costs for concentration and drying in commercial food production

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Take corrective action in response to out-of-specification results

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Carry out cooking or steaming as part of food or beverage production

  1. Prepare materials and equipment for a cooking or steaming process
  2. Apply and monitor a cooking or steaming process
  3. Test and evaluate the cooked or steamed food product
Prepare materials and equipment for a cooking or steaming process

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Apply and monitor a cooking or steaming process

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Test and evaluate the cooked or steamed food product

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Review a cooking or steaming operation for a commercial food product

  1. Review the CCPs and critical limits for product safety
  2. Review operating procedures for food safety and quality in cooking or steaming
  3. Review the food safety and production plan for the cooking or steaming process
  4. Review environmental impacts and associated costs for cooking or steaming in commercial food production
  5. Take corrective action in response to out-of-specification results
Review the CCPs and critical limits for product safety

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Review operating procedures for food safety and quality in cooking or steaming

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Review the food safety and production plan for the cooking or steaming process

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Review environmental impacts and associated costs for cooking or steaming in commercial food production

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Take corrective action in response to out-of-specification results

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Required Skills and Knowledge