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Evidence Guide: FBPFST4005 - Document food processes and supporting procedures

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

 

FBPFST4005 - Document food processes and supporting procedures

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

Identify the stages and operations required in the processing of a food product

  1. Identify inputs, production processes and outputs
  2. Analyse each step in processing operation and identify opportunities to make adjustments
  3. Identify hazards to food safety and product quality at each stage of production
Identify inputs, production processes and outputs

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Analyse each step in processing operation and identify opportunities to make adjustments

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify hazards to food safety and product quality at each stage of production

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify the facilities, equipment, workflow and process controls for a processed food product

  1. Analyse functions of each production stage
  2. Identify equipment used to perform each operation stage
  3. Identify the facilities, workflow and layout of the work area and links with other parts of the organisation
  4. Document process controls for a processed food product
  5. Review the work team structure and the roles and responsibilities of team personnel for a given food product
  6. Investigate information management processes for a food processing operation
Analyse functions of each production stage

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify equipment used to perform each operation stage

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify the facilities, workflow and layout of the work area and links with other parts of the organisation

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Document process controls for a processed food product

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Review the work team structure and the roles and responsibilities of team personnel for a given food product

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Investigate information management processes for a food processing operation

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Produce documentation for nominated unit operations

  1. Draft a flow diagram using correct nomenclature and symbols to show processes, inputs and outputs
  2. Highlight suggestions for improvements to product quality and operational efficiency
  3. Quantify energy and resource usage, and environmental impacts, of production processes
  4. Review procedures for testing for yields and variances at each stage
  5. Identify areas for process improvement for further analysis
Draft a flow diagram using correct nomenclature and symbols to show processes, inputs and outputs

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Highlight suggestions for improvements to product quality and operational efficiency

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Quantify energy and resource usage, and environmental impacts, of production processes

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Review procedures for testing for yields and variances at each stage

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify areas for process improvement for further analysis

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Required Skills and Knowledge