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Evidence Guide: FBPFST5023 - Implement and review the production of milk fat 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

 

FBPFST5023 - Implement and review the production of milk fat products

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

Manufacture milk fat products

  1. Interpret the specifications for the end product
  2. Document data requirements and collection points for food safety, quality and production standards from procedures
  3. Apply or develop procedures to deal with non-conformance in relation to process and the final product
  4. Ensure a safe working environment for the manufacture of product samples
  5. Communicate safety and quality requirements to team
  6. Manufacture a range of sample milk fat products
Interpret the specifications for the end product

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Document data requirements and collection points for food safety, quality and production standards from procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Apply or develop procedures to deal with non-conformance in relation to process and the final product

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Ensure a safe working environment for the manufacture of product samples

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Communicate safety and quality requirements to team

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Manufacture a range of sample milk fat products

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Monitor the manufacture of milk fat products to meet quality standards

  1. Select appropriate production system and determine the sequence of activity to prepare the system for operation
  2. Establish resource requirements for the preparation and manufacture of milk fat products
  3. Implement or develop a production schedule to ensure all resources and requirements are available and meet company requirements
  4. Set production system to operating specifications before and during production
  5. Implement and monitor process controls for the preparation and manufacture of the products
Select appropriate production system and determine the sequence of activity to prepare the system for operation

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Establish resource requirements for the preparation and manufacture of milk fat products

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Implement or develop a production schedule to ensure all resources and requirements are available and meet company requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Set production system to operating specifications before and during production

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Implement and monitor process controls for the preparation and manufacture of the products

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

  1. Conduct sensory analysis and product testing to identify defects
  2. Apply systems to identify defects in the preparation and manufacture of the products
  3. Implement adjustments to processes and equipment in response to analysed results
  4. Report problems to designated person
Conduct sensory analysis and product testing to identify defects

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Apply systems to identify defects in the preparation and manufacture of the products

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Implement adjustments to processes 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
  2. Review operating procedures to ensure safe work, food safety and quality
  3. Review environmental impacts and associated costs of production
  4. Update production processes where necessary
Review the critical control points (CCPs) and critical limits for product safety

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Review operating procedures to ensure safe work, food safety and quality

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Review environmental impacts and associated costs of production

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Update production processes where necessary

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Required Skills and Knowledge