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Evidence Guide: FBPFST5029 - Implement and review manufacturing, packaging and testing of beverage 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

 

FBPFST5029 - Implement and review manufacturing, packaging and testing of beverage products

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

Produce a range of beverage product samples

  1. Source raw materials for production of beverage
  2. Select and prepare equipment for beverage production
  3. Implement pre-treatments for beverage production
  4. Identify and use permissible additives and preservatives
  5. Identify data requirements for food safety, quality and production standards
  6. Establish data collection points consistent with equipment capabilities and data requirements
  7. Use appropriate processing techniques and technologies to produce a range of beverage product samples
  8. Identify or develop procedures to deal with non-conformance in relation to process and the final product
  9. Produce sample products using appropriate hygiene and sanitation techniques
Source raw materials for production of beverage

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Select and prepare equipment for beverage production

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Implement pre-treatments for beverage production

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify and use permissible additives and preservatives

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify 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:

 

 

 

 

 

 

 

Use appropriate processing techniques and technologies to produce a range of beverage product samples

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Produce sample products using appropriate hygiene and sanitation techniques

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Review packaging of beverage products

  1. Identify packaging requirements for beverage products and confirm they are consistent with regulatory, client and company requirements
  2. Implement or supervise test packaging of the product and check for safety and conformance to client and company requirements
Identify packaging requirements for beverage products and confirm they are consistent with regulatory, client and company requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Implement or supervise test packaging of the product and check for safety and conformance to client and company requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assess the quality, safety and shelf life of a range of beverage products

  1. Carry out testing techniques including sensory analysis to assess the safety, quality and shelf life of the product
  2. Identify and assess all common hazards and critical control points (CCPs) for the production of products
Carry out testing techniques including sensory analysis to assess the safety, quality and shelf life of the product

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Review production processes

  1. Review the CCPs and critical limits for product safety
  2. Review operating procedures to ensure safe work, food safety and quality
  3. Review the environmental impacts and associated costs for processing of food products
  4. Update production processes where necessary
Review the 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 the environmental impacts and associated costs for processing of food products

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