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Evidence Guide: FBPFST5021 - Implement and review the processing of fruit, vegetables, nuts, herbs and spices

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

 

FBPFST5021 - Implement and review the processing of fruit, vegetables, nuts, herbs and spices

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

Review preparation of fruit, vegetables, nuts, herbs and spices for processing

  1. Identify processes for preparing fruit, vegetables, nuts, herbs and spices
  2. Identify the steps involved in the processing of a range of fruit, vegetables, nuts, herbs and spices
  3. Document preparation processes
Identify processes for preparing fruit, vegetables, nuts, herbs and spices

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify the steps involved in the processing of a range of fruit, vegetables, nuts, herbs and spices

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Document preparation processes

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Monitor processing of fruit, vegetables, nuts, herbs and spices product samples for testing

  1. Identify the processing techniques to produce required range of product samples
  2. Evaluate permissible additives and preservatives in the production process for suitability
  3. Process product and monitor stages for compliance
  4. Confirm that products are produced in a safe working environment using appropriate hygiene and sanitation techniques
Identify the processing techniques to produce required range of product samples

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Evaluate permissible additives and preservatives in the production process for suitability

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Process product and monitor stages for compliance

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Confirm that products are produced in a safe working environment using appropriate hygiene and sanitation techniques

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Investigate the packaging alternatives for fruit, vegetables, nuts, herbs and spices products

  1. Identify packaging requirements for products and evaluate for suitability and compliance with regulatory requirements
  2. Monitor the packaging and storage processes of the products
  3. Make adjustments to packaging and storage procedures and design where required
Identify packaging requirements for products and evaluate for suitability and compliance with regulatory requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Monitor the packaging and storage processes of the products

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Make adjustments to packaging and storage procedures and design where required

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assess the quality and shelf life of fruit, vegetables, nuts, herbs and spices products

  1. Use testing techniques to assess the safety and organoleptic qualities of the products
  2. Identify and assess common hazards at critical control points (CCPs) for the production of products
  3. Comply with critical limits for all steps of processing including shelf life and storage
Use testing techniques to assess the safety and organoleptic qualities of the products

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify and assess common hazards at critical control points (CCPs) for the production of products

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Comply with critical limits for all steps of processing including shelf life and storage

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Review production processes

  1. Review the CCPs and critical limits for product safety
  2. Review operating procedures for food safety and quality
  3. Review the production plan
Review the CCPs and critical limits for product safety

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Review operating procedures for food safety and quality

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Review the production plan

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Required Skills and Knowledge