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Evidence Guide: FBPFST5020 - Implement and review the processing of egg based 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

 

FBPFST5020 - Implement and review the processing of egg based products

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

Monitor the preparation of ingredients, and the processing equipment and areas

  1. Identify ingredients by type, quality and safety according to product specifications
  2. Source and prepare ingredients according to the formulation specifications and regulatory requirements
  3. Monitor handling of ingredients to prevent food safety hazards and ensure product quality and safety
  4. Identify relevant processing equipment and check operating procedures for consistency with manufacturer’s specifications and regulatory and workplace requirements
  5. Conduct or supervise pre-operational checks and procedures and report risks, contamination or variations
  6. Identify a cleaning regime and monitor processing area for maintaining a hygienic and safe work area
Identify ingredients by type, quality and safety according to product specifications

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Source and prepare ingredients according to the formulation specifications and regulatory requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Monitor handling of ingredients to prevent food safety hazards and ensure product quality and safety

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify relevant processing equipment and check operating procedures for consistency with manufacturer’s specifications and regulatory and workplace requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify a cleaning regime and monitor processing area for maintaining a hygienic and safe work area

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Monitor the production of egg based food products to meet quality standards

  1. Identify critical factors in the preparation and production of egg based food products
  2. Establish resource requirements for the preparation and production of the products
  3. Implement a production schedule to ensure all resources and requirements are available and meet workplace requirements
  4. Set and verify the production system to meet the required operating specifications before and during production
  5. Monitor the production system, including cooking or steaming, to meet regulatory and production requirements
  6. Carry out pasteurisation of egg product to comply with Food Standards Code
  7. Implement chilling or freezing technologies to set and store product
Identify critical factors in the preparation and production of egg based food products

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Establish resource requirements for the preparation and production of the products

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Implement a production schedule to ensure all resources and requirements are available and meet workplace requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Set and verify the production system to meet the required operating specifications before and during production

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Monitor the production system, including cooking or steaming, to meet regulatory and production requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Carry out pasteurisation of egg product to comply with Food Standards Code

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Implement chilling or freezing technologies to set and store product

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Diagnose, rectify and report problems arising from the preparation and production of egg based food products

  1. Confirm procedures and systems to identify potential problems and defects in the preparation and production of the products
  2. Apply adjustments to the processes and equipment in response to identified defects
  3. Report problems to designated person
Confirm procedures and systems to identify potential problems and defects in the preparation and production of the products

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Apply adjustments to the processes and equipment in response to identified defects

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
  2. Conduct and analyse sensory analysis of the products
  3. Undertake food tests to determine if food quality and safety critical limits are complied with
  4. Review operating procedures for the safety and quality of products
  5. Review safe work systems
  6. Review environmental impacts and energy efficiencies
  7. Report problems to designated staff
Review the critical control points (CCPs) and critical limits for product safety

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Conduct and analyse sensory analysis of the products

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Undertake food tests to determine if food quality and safety critical limits are complied with

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Review operating procedures for the safety and quality of products

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Review safe work systems

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Review environmental impacts and energy efficiencies

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Report problems to designated staff

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Required Skills and Knowledge