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Evidence Guide: FBPFST5017 - Implement and review the processing of confectionery 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

 

FBPFST5017 - Implement and review the processing of confectionery products

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

Prepare for the manufacture of confectionery products

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Select the required formulation of confectionery 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 safe operating procedures for its operation

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Monitor the manufacture of confectionery products to ensure quality standards are met

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

 

 

 

 

 

 

 

Implement and monitor concentration and drying procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Interpret and document data requirements and collection points appropriate 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 process controls

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Diagnose, rectify and report problems arising from the preparation and manufacture of confectionery products

  1. Implement a sampling plan to produce samples for analysis
  2. Conduct sensory evaluation and product testing protocols to identify defects and maintain organoleptic quality of product
  3. Implement adjustments to inputs, process and equipment in response to analysed results
  4. Report problems to designated person
Implement a sampling plan to produce samples for analysis

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Conduct 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 (CCPs) and critical limits for product safety relating to the relevant hazard analysis critical control point (HACCP)-based food safety plan
  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 the environmental impacts and energy efficiencies for processing
  5. Review controls of non-conforming products, including rework or safe disposal where required
Review the critical control points (CCPs) and critical limits for product safety relating to the relevant hazard analysis critical control point (HACCP)-based food safety plan

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:

 

 

 

 

 

 

 

Review controls of non-conforming products, including rework or safe disposal where required

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Required Skills and Knowledge