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Evidence Guide: FBPFST4012 - Apply water management principles to the food industry

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

 

FBPFST4012 - Apply water management principles to the food industry

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

Identify the sources and quality of water available to food processing plants

  1. Identify current and possible future sources, and quality, of raw water
  2. Identify the quality requirements of water for food processing operations
  3. Assess the chemical properties and suitability of water supplied from a range of sources, including water recycled from the food processing plant
  4. Assess the consumption of non-recycled water, and formulate a reduction strategy
Identify current and possible future sources, and quality, of raw water

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify the quality requirements of water for food processing operations

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assess the chemical properties and suitability of water supplied from a range of sources, including water recycled from the food processing plant

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assess the consumption of non-recycled water, and formulate a reduction strategy

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify raw water pre-treatment processes

  1. Obtain data on quality of supplied water
  2. Document the steps involved in water purification of that water
  3. Identify water disinfection and pre-treatment methods and equipment
Obtain data on quality of supplied water

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Document the steps involved in water purification of that water

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify water disinfection and pre-treatment methods and equipment

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Apply efficient and sustainable water management principles to the food processing industry

  1. Identify opportunities for reducing water usage
  2. Identify sources and characteristics of waste water generated across the operation
  3. Identify methods for treating and recycling water for reuse
  4. Identify opportunities to reduce the volume of waste water and improve treatment methods
  5. Review procedures for future water management and set critical limits
  6. Document outcomes of review
Identify opportunities for reducing water usage

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify sources and characteristics of waste water generated across the operation

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify methods for treating and recycling water for reuse

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify opportunities to reduce the volume of waste water and improve treatment methods

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Review procedures for future water management and set critical limits

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Document outcomes of review

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Required Skills and Knowledge