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?
Follow hygiene procedures and identify hygiene hazards.
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Access and follow hygieneprocedures and policies correctly and consistently according to organisation and legal requirements to ensure health and safety of customers and colleagues. Completed |
Evidence:
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Identify and report poor organisation practices that are inconsistent with hygiene procedures. Completed |
Evidence:
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Identify hygiene hazards that may affect the health and safety of customers, colleagues and self. Completed |
Evidence:
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Completed |
Evidence:
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Take action to remove or minimise the hazards within scope of individual responsibility and according to organisation and legal requirements.
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Promptly report hygiene hazards to appropriate person for follow up where control of hazard is beyond the scope of individual responsibility. Completed |
Evidence:
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Report any personal health issues.
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Report any personal health issues that are likely to cause a hygiene risk. Completed |
Evidence:
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Report incidents of food contamination that have resulted from the personal health issue. Completed |
Evidence:
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Do not participate in food handling activities where there is a risk of food contamination as a result of the health issue. Completed |
Evidence:
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Prevent food and other item contamination.
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Maintain clean clothes, wear required personal protective clothing and only use organisation-approved bandages and dressings to prevent contamination to food. Completed |
Evidence:
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Ensure that no clothing or other items worn contaminate food. Completed |
Evidence:
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Prevent unnecessary direct contact with ready to eat food. Completed |
Evidence:
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Do not allow food to become contaminated with any body fluids or tobacco product from sneezing, coughing, blowing nose, spitting, smoking or eating over food or food preparation surfaces. Completed |
Evidence:
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Maintain the use of clean materials and clothes and safe and hygienic practices to ensure that no cross-contamination of other items in the workplace occurs. Completed |
Evidence:
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Prevent cross-contamination by washing hands.
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Wash handsat appropriate times and follow hand washing procedures correctly and consistently according to organisation and legal requirements. Completed |
Evidence:
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Wash hands using appropriate facilities. Completed |
Evidence:
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