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?
Manufacture milk fat products
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The specifications for the end product are interpreted Completed |
Evidence:
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Data requirements and collection points appropriate for food safety, quality and production standards are interpreted from procedures Completed |
Evidence:
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Procedures to deal with non-conformance in relation to process and the final product are interpreted or developed Completed |
Evidence:
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A safe working environment is provided for the manufacture of product samples Completed |
Evidence:
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A range of sample milk fat products are manufactured Completed |
Evidence:
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Monitor the manufacture of milk fat products to meet quality standards
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Appropriate production system is selected, and the preferred sequence of activity to prepare the system for operation is determined Completed |
Evidence:
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Resource requirements for the preparation and manufacture of milk fat products are verified and sourced Completed |
Evidence:
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A production schedule is implemented to ensure all resources and requirements are available and meet company requirements Completed |
Evidence:
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Production system is set to operating specifications before and during production Completed |
Evidence:
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Process controls for the preparation and manufacture of milk fat products are implemented and supervised Completed |
Evidence:
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Diagnose, rectify and/or report problem arising from the preparation and manufacture of manufactured milk products
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Sensory evaluation and product testing used to identify defects is carried out Completed |
Evidence:
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System used to identify defects in the preparation and manufacture of milk fat products is applied Completed |
Evidence:
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Adjustments to process/equipment as identified are implemented Completed |
Evidence:
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Problems are reported to designated person according to company policies and procedures Completed |
Evidence:
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Review production processes
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The critical control points (CCPs) and critical limits for product safety are reviewed Completed |
Evidence:
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Operating procedures are reviewed for food safety and quality Completed |
Evidence:
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The OHS plan is reviewed for processing of manufactured milk products Completed |
Evidence:
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Environmental impacts and associated costs are reviewed for processing of manufactured milk products Completed |
Evidence:
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