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Evidence Guide: FBPFST5019 - Implement and review the processing of cooked 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

 

FBPFST5019 - Implement and review the processing of cooked poultry products

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

Check the cooked 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 in product quality
  4. Record physical hazards that may affect products
  5. Implement methods to reduce risks
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 in product quality

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Record physical hazards that may affect products

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Implement methods to reduce risks

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Monitor the preparation of ingredients, and processing equipment and areas

  1. Source ingredients by type, quality and safety criteria according to product specifications
  2. Source types of chicken meat, by-product, stock, additive, binder and spices according to the formulation specifications and regulatory requirements
  3. Monitor handling of ingredients to prevent contamination and ensure conformance to quality and safety standards
  4. Monitor hygiene and sanitation of relevant processing area for compliance, and the cleaning regime for maintaining a hygienic and safe work area
  5. Monitor the production system and operation of equipment for the preparation and manufacture of cooked poultry products
Source ingredients by type, quality and safety criteria according to product specifications

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Source types of chicken meat, by-product, stock, additive, binder and spices according to the formulation specifications and regulatory requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Monitor handling of ingredients to prevent contamination and ensure conformance to quality and safety standards

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Monitor the production system and operation of equipment for the preparation and manufacture of cooked poultry products

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Monitor the production of cooked poultry and further processed products

  1. Monitor time, temperature and humidity requirements for cooking and packaging
  2. Monitor consistency, appearance, texture and other requirements for the product
  3. Monitor production to meet product, processing, storage and regulatory requirements
  4. Implement and monitor product sampling, testing and sensory analysis regime for compliance
  5. Implement procedures for rejection, reprocessing and recall of products that do not meet specifications or hygiene and sanitation requirements, and review against regulatory requirements and industry guidelines
  6. Monitor hygiene and sanitation of relevant processing area for compliance
Monitor time, temperature and humidity requirements for cooking and packaging

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Monitor consistency, appearance, texture and other requirements for the product

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Monitor production to meet product, processing, storage and regulatory requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Implement and monitor product sampling, testing and sensory analysis regime for compliance

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Implement procedures for rejection, reprocessing and recall of products that do not meet specifications or hygiene and sanitation requirements, and review against regulatory requirements and industry guidelines

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Monitor hygiene and sanitation of relevant processing area for compliance

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Overview the implementation of the HACCP plan for the production of cooked poultry products

  1. Implement critical control points (CCPs) and critical limits for prevention and control of bacterial contamination
  2. Implement monitoring processes for critical limits for CCPs
  3. Carry out validation requirements for critical limits of hazard analysis and critical control point(HACCP) programs
  4. Implement documented procedures for corrective actions when critical limits at a CCP are compromised, to ensure that affected product is suitably handled
  5. Maintain documents and records required for the system
Implement critical control points (CCPs) and critical limits for prevention and control of bacterial contamination

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Implement monitoring processes for critical limits for CCPs

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Carry out validation requirements for critical limits of hazard analysis and critical control point(HACCP) programs

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Implement documented procedures for corrective actions when critical limits at a CCP are compromised, to ensure that affected product is suitably handled

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Maintain documents and records required for the system

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Review production processes

  1. Conduct product sampling and testing and sensory analysis, and analyse results
  2. Review and revise product formulations and operating procedures to improve practice and quality of product
  3. Review and revise safe work systems
  4. Review and revise environmental impacts and energy efficiencies
Conduct product sampling and testing and sensory analysis, and analyse results

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Review and revise product formulations and operating procedures to improve practice and quality of product

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Review and revise safe work systems

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Review and revise environmental impacts and energy efficiencies

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Required Skills and Knowledge