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Evidence Guide: FBPFST5024 - Implement and review the production of fermented dairy products and dairy desserts

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

 

FBPFST5024 - Implement and review the production of fermented dairy products and dairy desserts

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

Monitor the production of fermented dairy products and dairy desserts to meet quality standards

  1. Select appropriate production system and implement preparation for operation
  2. Establish ingredients and resource requirements for the preparation and manufacture of the products
  3. Implement a production schedule, ensuring all resources and requirements are available and meet company requirements
  4. Interpret data requirements for food safety, quality and production standards
  5. Establish data collection points consistent with equipment capabilities and data requirements
  6. Communicate production and quality requirements to team
  7. Implement procedures to deal with non-conformance in relation to process and the final product
  8. Set production system to operating specifications before and during production
  9. Monitor process controls for the manufacture of the products
Select appropriate production system and implement preparation for operation

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Establish ingredients and resource requirements for the preparation and manufacture of the products

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Implement a production schedule, ensuring all resources and requirements are available and meet company requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Interpret data requirements for food safety, quality and production standards

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Establish data collection points consistent with equipment capabilities and data requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Communicate production and quality requirements to team

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Implement procedures to deal with non-conformance in relation to process and the final product

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Set production system to operating specifications before and during production

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Monitor process controls for the manufacture of the products

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Diagnose, rectify and report problems arising from the preparation and manufacture of fermented milk products and dairy desserts

  1. Determine sensory evaluation and product testing protocols used to identify defects and non-compliant product
  2. Implement a system to identify defects in the preparation and manufacture of the products
  3. Implement a sampling plan to produce samples for analysis
  4. Conduct sensory analysis of products
  5. Implement adjustments to processes and equipment in response to test results
  6. Report problems to designated person
Determine sensory evaluation and product testing protocols used to identify defects and non-compliant product

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Implement a system to identify defects in the preparation and manufacture of the products

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Implement a sampling plan to produce samples for analysis

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Conduct sensory analysis of products

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Implement adjustments to processes and equipment in response to test results

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Report problems to designated person

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Review production processes for fermented milk products and dairy desserts

  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 processing of products
  4. Review the environmental impacts and energy efficiencies for processing the product
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 processing of products

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Review the environmental impacts and energy efficiencies for processing the product

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Required Skills and Knowledge