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Evidence Guide: FBPTEC4003 - Control food contamination and spoilage

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

 

FBPTEC4003 - Control food contamination and spoilage

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

Identify and apply legal responsibilities to produce quality, safe food

  1. Identify legal and ethical responsibilities for producing safe food
  2. Identify legal, workplace and customer quality standards for food products
  3. Ensure food safety and quality practices are applied to food preparation, processing and storage
Identify legal and ethical responsibilities for producing safe food

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify legal, workplace and customer quality standards for food products

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Ensure food safety and quality practices are applied to food preparation, processing and storage

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify common causes of food poisoning and contamination

  1. Identify food-borne pathogens and contamination that can occur in processed food
  2. Trace patterns of actual or potential contamination and spoilage through processing, storage and shelf-life for a given product
  3. Identify conditions required for contamination to occur
  4. Analyse results of tests to detect the presence of contamination and related conditions
Identify food-borne pathogens and contamination that can occur in processed food

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Trace patterns of actual or potential contamination and spoilage through processing, storage and shelf-life for a given product

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify conditions required for contamination to occur

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Analyse results of tests to detect the presence of contamination and related conditions

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Manage control measures to eliminate or minimise the risk of contamination

  1. Apply control measures when receiving, handling, processing, storing and transporting food to meet identified legal, ethical and workplace standards
  2. Document control measures used to prevent food contamination and spoilage
Apply control measures when receiving, handling, processing, storing and transporting food to meet identified legal, ethical and workplace standards

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Document control measures used to prevent food contamination and spoilage

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Manage cleaning and sanitation regimes

  1. Identify application methods, materials, labour and equipment requirements of common cleaners and sanitisers used in the food industry
  2. Assess cleaning and sanitation methods, materials and regimes for their effectiveness and environmental impact
  3. Select appropriate cleaning and sanitation methods to suit products and processes ensuring minimal risk of contamination and environmental impact
  4. Establish inspection or test methods to confirm effectiveness of cleaning and sanitation program
  5. Document and communicate responsibilities for cleaning and sanitation
Identify application methods, materials, labour and equipment requirements of common cleaners and sanitisers used in the food industry

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assess cleaning and sanitation methods, materials and regimes for their effectiveness and environmental impact

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Select appropriate cleaning and sanitation methods to suit products and processes ensuring minimal risk of contamination and environmental impact

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Establish inspection or test methods to confirm effectiveness of cleaning and sanitation program

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Document and communicate responsibilities for cleaning and sanitation

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Required Skills and Knowledge