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?
Ensure others in the work area are able to meet quality and food safety requirements
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Hazard control and clothing and equipment appropriate to work requirements are available, functional and correctly fitted Completed |
Evidence:
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Information on food safety/quality responsibilities and procedures is current, accessible and communicated to others in the work area Completed |
Evidence:
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Information about identified hazards and the outcomes of risk assessment and risk control procedures is accessible and communicated to others in the work area Completed |
Evidence:
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Food safety/quality hazards and control measures used in the work area can be identified by those in the work area Completed |
Evidence:
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Mentoring and coaching support is available to support individuals/groups to implement quality and safe food handling procedures Completed |
Evidence:
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Training needs are identified and addressed within level of responsibility Completed |
Evidence:
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Monitor observance of quality standards and food safety programs in the work area
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Work procedures in the work area are clearly defined, documented and followed Completed |
Evidence:
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Deviation from identified procedures is identified, reported and addressed within level of responsibility Completed |
Evidence:
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Personal behaviour is consistent with workplace policies and procedures that support food safety and quality Completed |
Evidence:
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Food safety and/or quality hazards are identified and reported according to workplace procedures Completed |
Evidence:
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Food safety and quality information is recorded to meet workplace reporting requirements Completed |
Evidence:
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The work area is maintained according to housekeeping standards Completed |
Evidence:
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Work is conducted in accordance with workplace environmental guidelines Completed |
Evidence:
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Take corrective action in response to quality and food safety non-compliance
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Workplace procedures for responding to quality and food safety non-compliance are promptly implemented Completed |
Evidence:
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Hazardous events are investigated to identify cause Completed |
Evidence:
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Control measures to prevent recurrence and minimise risks of hazardous events are implemented Completed |
Evidence:
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Maintain and improve quality and food safety in the work area
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Processes or conditions which could result in a breach of food safety procedures or quality specifications are identified, assessed, removed or and/reported within level of responsibility and according to workplace procedure Completed |
Evidence:
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Risk assessments are conducted and appropriate control measures are identified and implemented in the work area Completed |
Evidence:
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Recommendations arising from risk assessments are implemented within level of responsibility Completed |
Evidence:
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Inadequacies in control measures are identified and reported according to company reporting requirements Completed |
Evidence:
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Matters raised relating to quality/food safety are promptly resolved and/or referred to appropriate personnel Completed |
Evidence:
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The work group is consulted and advised of quality/food safety matters relevant to work role Completed |
Evidence:
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Opportunities for improving food safety and quality are identified and raised with relevant personnel Completed |
Evidence:
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Procedures are developed or revised to support effective control of quality and food safety hazards Completed |
Evidence:
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Quality/food safety records are reviewed to ensure they are complete and meet the quality system, food safety program and legal requirements Completed |
Evidence:
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