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 work area for slaughter processes
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OHS hazards in the workplace are identified, assessed, reported and controlled using the hierarchy of control model. Completed |
Evidence:
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Slaughter crocodile
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Crocodiles to be slaughtered are identified and shot, according to OHS requirements and legislative requirements for the humane slaughter of animals. Completed |
Evidence:
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The carcase is cut to facilitate the drainage of blood. Completed |
Evidence:
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The bled carcase is washed in potable water to remove blood. Completed |
Evidence:
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Carcases that are contaminated with faeces are set aside, and a supervisor notified. Completed |
Evidence:
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The rinsed carcase is transferred to an appropriately chilled room to complete the drainage process by hanging. Completed |
Evidence:
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Skin and bone carcase
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Workplace is cleaned and cooled, if required, before commencing and during skinning and boning. Completed |
Evidence:
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Equipment to be used to process the carcase is clean, knives sharpened, and sufficient clean tables, containers, potable ice and waste bins are available. Completed |
Evidence:
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Carcase is placed on the appropriate table for the removal of the skin. Completed |
Evidence:
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The skin is carefully and safely removed from the carcase to customer and enterprise specifications and productivityrequirements, and transferred to the appropriate container. Completed |
Evidence:
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Carcase is washed and then moved to a clean boning table. Completed |
Evidence:
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Carcases that are contaminated with gut contents are set aside and a supervisor notified. Completed |
Evidence:
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Meat is carefully and safely removed from the carcase according to customer and enterprise specifications and productivity requirements and inedible waste product placed in the appropriate container. Completed |
Evidence:
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Cuts of meat to be identified by name are placed in the appropriate container and remaining meat is removed from the skeleton. Completed |
Evidence:
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Meat is checked for the presence of defects and meat that is found to be unsuitable for further processing is set aside and reported to a supervisor. Completed |
Evidence:
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Pack, freeze and store meat
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Meat ready for packaging is washed in a solution containing food safe anti-bacterial compounds. Completed |
Evidence:
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Chilled, rinsed meat is packaged and labelled. Completed |
Evidence:
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Identification and traceability of product is maintained according to the enterprise food safety program. Completed |
Evidence:
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Packaged meat is frozen and frozen product is stored in an appropriate temperature controlled room until distribution. Completed |
Evidence:
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Prepare skin
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Skin is flensed to remove all remaining meat from the skin. Completed |
Evidence:
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Cleaned skins are salted and stored in a chiller until dispatched. Completed |
Evidence:
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