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?
Monitor milk supply and quality
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Milk supply is confirmed for the batch Completed |
Evidence:
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Sample data on milk is checked for composition, homogeneity, somatic cell count and disk assay, as required Completed |
Evidence:
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Milk is maintained at required temperature for inoculation with the required culture Completed |
Evidence:
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Prepare cheese making equipment and add ingredients
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Safe work practices are applied and reviewed based on risk assessment Completed |
Evidence:
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Ingredients are confirmed and available to meet product requirements Completed |
Evidence:
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Ingredients are added at pre-determined levels to meet recipe requirements Completed |
Evidence:
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Starter and optional adjuncts are handled safely and according to procedures to maintain purity and viability Completed |
Evidence:
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Equipment is checked to confirm readiness for use Completed |
Evidence:
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Cheese making equipment is set and operated to meet requirements Completed |
Evidence:
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Ingredients are loaded into the plant at the required stage Completed |
Evidence:
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Final mix is checked against specifications Completed |
Evidence:
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Carry out process control and make adjustments according to operating procedures
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Correct start-up and shutdown procedures are followed Completed |
Evidence:
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Equipment faults are identified and reported Completed |
Evidence:
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Cheese making processes are monitored and required samples are taken according to operating procedures Completed |
Evidence:
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Routine testing is carried out and records maintained Completed |
Evidence:
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Timings are monitored as cheese moves through processing stages Completed |
Evidence:
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Salt and moisture levels and pH levels are monitored and adjusted by varying the addition rate of ingredients, adjusting moisture control parameters, or changing time spent in processing stages as per operating procedures Completed |
Evidence:
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Cheese is checked for food safety and quality requirements Completed |
Evidence:
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Unacceptable cheese is identified, rectified and/or reported Completed |
Evidence:
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Cheese is packaged for curing and distribution with correct batch number attached Completed |
Evidence:
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Equipment is cleaned to meet production and hygiene requirements after each batch Completed |
Evidence:
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Safety procedures are implemented and reviewed as part of the enterprise occupational health and safety (OHS) plan Completed |
Evidence:
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Record and review cheese making process
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Cheese yields are monitored and compared to standards Completed |
Evidence:
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Environmental practices and safety standards are reviewed in accordance with legislation and workplace requirements Completed |
Evidence:
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Workplace records are maintained according to requirements Completed |
Evidence:
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