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Evidence Guide: FBPFST5027 - Implement and review the production of milk and related products by the membrane system

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

 

FBPFST5027 - Implement and review the production of milk and related products by the membrane system

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

Plan and monitor the manufacturing of milk using a membrane system

  1. Identify quality and safety standards for milk products manufactured using a membrane system
  2. Select appropriate production systems and the sequence of activity, and prepare the system for operation
  3. Establish ingredients and resource requirements for production run
  4. Interpret or develop a production schedule to ensure all resources and requirements are available and meet company requirements
  5. Set the production system to operating specifications before and during production
  6. Document data requirements for food safety, quality and production standards
  7. Establish data collection points consistent with equipment capabilities and data requirements
  8. Apply or develop procedures to deal with non-conformance in processes
  9. Monitor process controls for the production of quality products
Identify quality and safety standards for milk products manufactured using a membrane system

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Establish ingredients and resource requirements for production run

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Interpret or develop 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:

 

 

 

 

 

 

 

Document 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:

 

 

 

 

 

 

 

Apply or develop procedures to deal with non-conformance in processes

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Monitor process controls for the production of quality products

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Diagnose, rectify and report problems arising from manufacturing of milk and related products by a membrane system

  1. Determine and implement methods and systems to identify product defects in the preparation and production process
  2. Implement a sampling plan for products
  3. Conduct sensory analysis of products and analyse results
  4. Identify and apply adjustments to processes and equipment based on test results
  5. Report problems to designated person
Determine and implement methods and systems to identify product defects in the preparation and production process

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Implement a sampling plan for products

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Conduct sensory analysis of products and analyse results

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify and apply adjustments to processes and equipment based on test 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 the food safety and quality of products
  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 the food safety and quality of products

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