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Evidence Guide: FBPOPR3003 - Identify cultural, religious and dietary considerations for food production

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

 

FBPOPR3003 - Identify cultural, religious and dietary considerations for food production

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

Identify requirements of customers with cultural and religious backgrounds

  1. Identify cultural and religious practices and events that influence food production requirements
  2. Identify food production methods and food products that cater for cultural and religious practices and events
  3. Assess the suitability of current food production methods and current food products against cultural and religious requirements
  4. Identify alternative processes and products for customers with cultural and religious requirements related to food production
Identify cultural and religious practices and events that influence food production requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify food production methods and food products that cater for cultural and religious practices and events

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assess the suitability of current food production methods and current food products against cultural and religious requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify alternative processes and products for customers with cultural and religious requirements related to food production

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify dietary requirements of customers

  1. Identify a range of specific dietary requirements and their impact on food production
  2. Identify food products that cater for specific dietary requirements
  3. Assess the suitability of current food production methods and current food products against dietary requirements
  4. Identify alternative processes and products for customers with dietary requirements related to food production
Identify a range of specific dietary requirements and their impact on food production

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify food products that cater for specific dietary requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assess the suitability of current food production methods and current food products against dietary requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify alternative processes and products for customers with dietary requirements related to food production

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify requirements of customers with food-related allergies

  1. Identify common food-related allergies
  2. Conduct risk assessment of current products and processes against common food-related allergies
  3. Identify food production procedures to avoid contamination with allergens
Identify common food-related allergies

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Conduct risk assessment of current products and processes against common food-related allergies

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify food production procedures to avoid contamination with allergens

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Required Skills and Knowledge