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Evidence Guide: FBPFST5016 - Implement and review the processing of high and low boil confectionery

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

 

FBPFST5016 - Implement and review the processing of high and low boil confectionery

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

Carry out the preparation and manufacture of high and low boil confectionery to meet quality standards

  1. Prepare equipment and accessories for the preparation and manufacture of high and low boil confectionery
  2. Assemble and prepare ingredients and check product formulations
  3. Select the appropriate production system and a sequence of activity to prepare the system for operation
Prepare equipment and accessories for the preparation and manufacture of high and low boil confectionery

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assemble and prepare ingredients and check product formulations

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Monitor the preparation and manufacture of high and low boil confectionery products to ensure quality standards are met

  1. Implement standard operating procedures
  2. Implement the production schedule, ensuring all resources and requirements are available and meet company standards
  3. Set the production system to operating specifications before and during production
  4. Interpret and document data requirements for food safety, quality and production standards
  5. Determine data collection points consistent with equipment capabilities and data requirements
  6. Develop procedures to deal with non-conformance in relation to process and the final product
  7. Implement and monitor process control system
Implement standard operating procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Implement the production schedule, ensuring all resources and requirements are available and meet company standards

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Set the production system to operating specifications before and during production

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Determine data collection points consistent with equipment capabilities and data requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Implement and monitor process control system

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Diagnose, rectify and report problems arising from the preparation and manufacture of high and low boil confectionery

  1. Establish sensory evaluation and product testing protocols to identify defects and maintain organoleptic quality of product
  2. Implement adjustments to inputs, process and equipment in response to analysed results
  3. Report problems to designated person
Establish sensory evaluation and product testing protocols to identify defects and maintain organoleptic quality of product

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Implement adjustments to inputs, process and equipment in response to analysed results

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. Implement a sampling plan
  3. Conduct a sensory analysis and analyse results
  4. Review the operating procedures and the process control system for food safety and quality
  5. Review the safe work systems for processing
  6. Review the environmental impacts and energy efficiencies for processing
Review the critical control points and critical limits for product safety

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Implement a sampling plan

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Conduct a sensory analysis and analyse results

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 the environmental impacts and energy efficiencies for processing

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Required Skills and Knowledge