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Evidence Guide: FBPFST5030 - Implement and review manufacturing of cereal 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

 

FBPFST5030 - Implement and review manufacturing of cereal products

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

Carry out preparation and pre-treatments for cereal-based products processing

  1. Identify and document processes for preparing the products
  2. Select ingredients and prepare for processing
  3. Select and prepare required materials and equipment
Identify and document processes for preparing the products

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Select ingredients and prepare for processing

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Select and prepare required materials and equipment

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Produce a range of cereal-based product samples

  1. Select appropriate additives and preservatives used in the production of product samples
  2. Identify data requirements for food safety, quality and production standards
  3. Establish data collection points consistent with equipment capabilities and data requirements
  4. Adjust procedures to deal with non-conformance in relation to processes and the final product
  5. Implement appropriate processing techniques and technologies
Select appropriate additives and preservatives used in the production of product samples

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:

 

 

 

 

 

 

 

Adjust procedures to deal with non-conformance in relation to processes and the final product

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Implement appropriate processing techniques and technologies

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Review packaging and procedures for cereal-based products

  1. Identify suitable packaging requirements for cereal-based products consistent with regulatory, client and workplace requirements
  2. Carry out or supervise test packaging of products and check for safety and conformance to customer and workplace requirements
  3. Apply adjustments to packaging procedures and design
Identify suitable packaging requirements for cereal-based products consistent with regulatory, client and workplace requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Carry out or supervise test packaging of products and check for safety and conformance to customer and workplace requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Apply adjustments to packaging procedures and design

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assess the quality and safety and shelf life of a range of cereal-based products

  1. Carry out testing techniques to assess the quality and safety of the products
  2. Carry out a range of testing techniques to determine the shelf life of the products
  3. Identify and assess all common hazards at critical control points (CCPs) for the production of products
Carry out testing techniques to assess the quality and safety of the products

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Carry out a range of testing techniques to determine the shelf life of the products

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify and assess all common hazards at 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 for food safety and quality
  3. Review the production plan for processing of food products
  4. Review the environmental impacts and associated costs for processing of food products
Review the CCPs and critical limits for product safety

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Review operating procedures for food safety and quality

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Review the production plan for processing of food products

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Review the environmental impacts and associated costs for processing of food products

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Required Skills and Knowledge