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Evidence Guide: FBPTEC4001 - Determine handling processes for perishable food items

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

 

FBPTEC4001 - Determine handling processes for perishable food items

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

Identify packing, handling and storage requirements for perishable food products

  1. Identify requirements and performance measures for packing, handling and storing perishable food products
  2. Identify current best practice for packing, handling and storing perishable food products, and assess comparative performance of workplace practices
  3. Identify features and operational processes of equipment used for handling, packing and storing perishable food products
  4. Identify customer and legal requirements of packing, handling and storing perishable food products
  5. Use packing materials confirmed as suitable for perishable food products
Identify requirements and performance measures for packing, handling and storing perishable food products

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify current best practice for packing, handling and storing perishable food products, and assess comparative performance of workplace practices

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify features and operational processes of equipment used for handling, packing and storing perishable food products

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify customer and legal requirements of packing, handling and storing perishable food products

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Use packing materials confirmed as suitable for perishable food products

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Specify packing, handling and storage processes

  1. Identify equipment and facilities available for packing, handling and storing perishable food products
  2. Conduct cost-benefit analysis to determine suitable storage equipment and facilities for operations
  3. Specify equipment and facilities needed for work operations
  4. Specify processes for packing, handling and storing perishable food products
  5. Specify processes in accordance with workplace environmental guidelines
  6. Specify labelling and documentation requirements according to workplace procedures
  7. Document workplace processes and operating procedures and communicate them to personnel
Identify equipment and facilities available for packing, handling and storing perishable food products

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Conduct cost-benefit analysis to determine suitable storage equipment and facilities for operations

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Specify equipment and facilities needed for work operations

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Specify processes for packing, handling and storing perishable food products

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Specify processes in accordance with workplace environmental guidelines

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Specify labelling and documentation requirements according to workplace procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Document workplace processes and operating procedures and communicate them to personnel

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Manage problems with perishable food products

  1. Identify common problems with perishable products and determine their likely causes
  2. Assess equipment and procedures to identify contributing factors to food problems
  3. Identify and address problems in accordance with workplace procedures
  4. Document out-of-specification processes or outcomes
  5. Identify and investigate opportunities for improvement
  6. Develop and implement proposals for improvement
Identify common problems with perishable products and determine their likely causes

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assess equipment and procedures to identify contributing factors to food problems

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify and address problems in accordance with workplace procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Document out-of-specification processes or outcomes

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify and investigate opportunities for improvement

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Develop and implement proposals for improvement

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Required Skills and Knowledge