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?
Prepare for the manufacture of ice creams and frozen dairy products
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The statutory compositional requirements for the different types of ice creams and frozen dairy products is established Completed |
Evidence:
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The required formulation of ice creams and frozen dairy products is selected. Completed |
Evidence:
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The appropriate production system and the preferred sequence of activity to prepare the system for operation are selected. Completed |
Evidence:
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Equipment is prepared and safe operating procedures accessed for its operation Completed |
Evidence:
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Monitor the preparation and manufacture of ice creams and frozen dairy products to ensure quality standards are met.
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Resource requirements for the preparation and manufacture of ice creams and frozen dairy products are identified 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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Chilling and refrigeration procedures are tested Completed |
Evidence:
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Data requirements appropriate for food safety, quality and production standards are determined Completed |
Evidence:
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Data collection points consistent with equipment capabilities and data requirements are established Completed |
Evidence:
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Procedures to deal with non-conformance in relation to process and the final product are developed Completed |
Evidence:
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Process controls for the preparation and manufacture of ice creams and frozen dairy products are implemented and supervised. Completed |
Evidence:
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Diagnose, rectify and/or report problem arising from the preparation and manufacture of ice creams and frozen dairy products
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Potential product defects and their causes, which may arise in the preparation and manufacture of ice creams and frozen dairy products, are identified. Completed |
Evidence:
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Sensory evaluation and product testing protocols used to identify defects are established. Completed |
Evidence:
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A system to identify defects in the preparation and manufacture of ice creams and frozen dairy products is implemented. Completed |
Evidence:
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A sampling plan is developed and implemented for ice creams and frozen dairy products Completed |
Evidence:
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Sensory analysis is conducted and analysed Completed |
Evidence:
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Food tests are undertaken Completed |
Evidence:
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Adjustments to process & equipment, as identified, are made. Completed |
Evidence:
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Problems are recorded and 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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Safe work systems for processing of ice creams and frozen dairy products are reviewed Completed |
Evidence:
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Environmental impacts and energy efficiencies are reviewed for processing of ice creams and frozen dairy products Completed |
Evidence:
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