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Evidence Guide: FBPFST5018 - Implement and review the processing of chilled or frozen poultry 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

 

FBPFST5018 - Implement and review the processing of chilled or frozen poultry products

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

Check the chilled or frozen poultry product preparation and processing areas and equipment

  1. Identify procedures for pre-operational equipment checks in accordance with workplace policies and procedures and manufacturer’s instructions
  2. Monitor and check regulatory requirements, safe work practices and safety equipment
  3. Conduct or supervise pre-operational checks and procedures and report risks, contamination or variations
Identify procedures for pre-operational equipment checks in accordance with workplace policies and procedures and manufacturer’s instructions

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Monitor and check regulatory requirements, safe work practices and safety equipment

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Conduct or supervise pre-operational checks and procedures and report risks, contamination or variations

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Monitor the production of chilled or frozen poultry products

  1. Identify and implement product quality and safety procedures for the facility and for each stage of the production process from slaughter to product packaging
  2. Monitor handling requirements for ingredients to prevent contamination
  3. Monitor operation of processing equipment to ensure consistency with manufacturer’s specifications and regulatory and workplace requirements
  4. Monitor hygiene and sanitation of relevant processing area for conformance, and the cleaning regime for maintaining a hygienic and safe work area
  5. Confirm the details of cuts to meet customer requirements
  6. Monitor the production system and equipment for the preparation and manufacture of the products
Identify and implement product quality and safety procedures for the facility and for each stage of the production process from slaughter to product packaging

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Monitor handling requirements for ingredients to prevent contamination

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Monitor operation of processing equipment to ensure consistency with manufacturer’s specifications and regulatory and workplace requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Monitor hygiene and sanitation of relevant processing area for conformance, and the cleaning regime for maintaining a hygienic and safe work area

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Confirm the details of cuts to meet customer requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Monitor the production system and equipment for the preparation and manufacture of the products

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Implement packaging and chilling of poultry product

  1. Confirm the details of packaging to meet customer and regulatory requirements
  2. Monitor chilling requirements to meet food safety standards from processing to retailing
  3. Apply and monitor chilling processes for food preservation
  4. Implement and monitor sampling and testing procedures for physical, biochemical and microbiological changes to frozen or chilled product
Confirm the details of packaging to meet customer and regulatory requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Monitor chilling requirements to meet food safety standards from processing to retailing

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Apply and monitor chilling processes for food preservation

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Implement and monitor sampling and testing procedures for physical, biochemical and microbiological changes to frozen or chilled product

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

  1. Implement sampling and testing to identify defects in the preparation and manufacture of the product
  2. Identify and implement adjustments to processes and equipment in response to analysed results
  3. Report problems to designated staff
Implement sampling and testing to identify defects in the preparation and manufacture of the product

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify and implement adjustments to processes and equipment in response to analysed results

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Report problems to designated staff

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Review production processes

  1. Review the critical control points (CCPs) and critical limits for product safety
  2. Review operating procedures for food safety and quality
  3. Review safe work systems for product processing
  4. Review environmental impacts and energy efficiencies for processing of the products
Review the critical control points (CCPs) and critical limits for product safety

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Review operating procedures for food safety and quality

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Review safe work systems for product processing

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Review environmental impacts and energy efficiencies for processing of the products

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Required Skills and Knowledge