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Evidence Guide: FBPFST5026 - Implement and review the production of ice creams and frozen dairy 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

 

FBPFST5026 - Implement and review the production of ice creams and frozen dairy products

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

Prepare for the manufacture of ice creams and frozen dairy products

  1. Identify the statutory compositional requirements for ice creams and frozen dairy products
  2. Select the required formulation of ice creams and frozen dairy products
  3. Select the appropriate production system and the sequence of activity to prepare the system for operation
  4. Prepare equipment and access safe operating procedures for its operation
Identify the statutory compositional requirements for ice creams and frozen dairy products

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Select the required formulation of ice creams and frozen dairy products

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Select the appropriate production system and the sequence of activity to prepare the system for operation

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare equipment and access safe operating procedures for its operation

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Monitor the preparation and manufacture of ice creams and frozen dairy products to ensure quality standards are met

  1. Establish resource requirements for the preparation and production of ice creams and frozen dairy products that include confectionery, flavourings and fruits
  2. Implement a production schedule to ensure all resources and requirements are available and meet company requirements
  3. Set the production system to operating specifications before and during production
  4. Test chilling and refrigeration procedures
  5. Determine data requirements for food safety, quality and production standards
  6. Establish data collection points consistent with equipment capabilities and data requirements
  7. Implement procedures to deal with non-conformance in relation to process and the final product
  8. Implement and monitor process controls for the preparation and manufacture of the products
Establish resource requirements for the preparation and production of ice creams and frozen dairy products that include confectionery, flavourings and fruits

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Set the production system to operating specifications before and during production

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Test chilling and refrigeration procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Determine 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:

 

 

 

 

 

 

 

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

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 ice creams and frozen dairy products

  1. Implement a sampling plan for ice creams and frozen dairy products
  2. Conduct sensory analysis to check quality of product
  3. Identify product defects and their causes in the preparation and manufacture of ice creams and frozen dairy products
  4. Identify and implement adjustments to process and equipment in response to analysed results
  5. Report problems to designated person
Implement a sampling plan for ice creams and frozen dairy products

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Conduct sensory analysis to check quality of product

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify product defects and their causes in the preparation and manufacture of ice creams and frozen dairy products

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify and implement adjustments to process 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 for food safety and quality
  3. Review safe work systems for processing of products
  4. Review the environmental impacts and energy efficiencies for processing
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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Required Skills and Knowledge