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Evidence Guide: FBPFST5011 - Implement and review the processing of chocolate and sugar-panned products

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

 

FBPFST5011 - Implement and review the processing of chocolate and sugar-panned products

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

Prepare for the manufacture of chocolate and sugar-panned products

  1. Identify the statutory compositional requirements for chocolate and sugar-panned products
  2. Select the required formulation for the products
  3. Select the appropriate production system and a sequence of activity to prepare the system for operation
  4. Prepare equipment and access the safe operating procedures for its operation
Identify the statutory compositional requirements for chocolate and sugar-panned products

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Select the required formulation for the products

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Select the appropriate production system and a sequence of activity to prepare the system for operation

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare equipment and access the safe operating procedures for its operation

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Monitor the preparation and manufacture of chocolate and sugar-panned products to ensure quality standards are met

  1. Implement the production schedule to ensure all resources and requirements are available and meet company requirements
  2. Set the production system to operating specifications before and during production
  3. Interpret and document data requirements and collection points for food safety, quality and production standards
  4. Implement and monitor procedures to deal with non-conformance in relation to process and the final product
  5. Implement and monitor concentration and drying procedures
  6. Implement and monitor process controls
Implement the production schedule to ensure all resources and requirements are available and meet company requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Set the production system to operating specifications before and during production

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Interpret and document data requirements and collection points for food safety, quality and production standards

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Implement and monitor procedures to deal with non-conformance in relation to process and the final product

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Implement and monitor concentration and drying procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Implement and monitor process controls

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Diagnose, rectify and report problems arising from the manufacture of chocolate and sugar-panned products

  1. Identify product defects and the cause
  2. Conduct a sensory analysis and analyse results
  3. Implement adjustments to inputs, process and equipment to maintain quality of product
  4. Report problems to designated person
Identify product defects and the cause

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Conduct a sensory analysis and analyse results

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Implement adjustments to inputs, process and equipment to maintain quality of product

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Report problems to designated person

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Review production processes

  1. Review the critical control points and critical limits for product safety
  2. Review the operating procedures and the process control system for food safety and quality
  3. Review the safe work systems for processing
  4. Review environmental impacts and energy efficiencies for processing
Review the critical control points and critical limits for product safety

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Review the operating procedures and the process control system for food safety and quality

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Review the safe work systems for processing

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Review environmental impacts and energy efficiencies for processing

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Required Skills and Knowledge