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
What evidence can you provide to prove your understanding of each of the following citeria?
Identify food safety hazards in a food business
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Biological food safety hazards that could present a risk in the food at the point of consumption are identified by type, origin and food association and assessed to determine risk level and control requirements Completed |
Evidence:
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Intrinsic and extrinsic chemical food safety hazards that could present a risk in the food at the point of consumption, including toxin presence, are identified by type, origin and food association and assessed to determine risk level and control requirements Completed |
Evidence:
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Physical food safety hazards that present a risk in food are identified and assessed to determine control requirements Completed |
Evidence:
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Control food safety hazards in a food business
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Processing hazards and related control measures and critical limits, monitoring and recording requirements are established and validated to eliminate or reduce food safety hazards to acceptable levels Completed |
Evidence:
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Food storage and handling requirements necessary to eliminate or reduce food safety hazards are determined Completed |
Evidence:
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Personal hygiene practices required to eliminate or reduce food safety hazards are established Completed |
Evidence:
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Cleaning and sanitation, housekeeping and pest control practices and procedures required to prevent or reduce food safety hazards are established Completed |
Evidence:
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Other prerequisite programs are developed to eliminate or reduce food safety hazards to acceptable levels Completed |
Evidence:
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