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?
Identify microbiological hazards for UCFM products
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Types of micro-organisms are identified. Completed |
Evidence:
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Majorthreats to UCFM products are identified. Completed |
Evidence:
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Types of bacteria causing food poisoning and spoilage are identified. Completed |
Evidence:
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Effects of bacterial contamination for food poisoning (i.e. impact on people) and food spoilage (i.e. shelf life) are identified. Completed |
Evidence:
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Sources of bacterial contamination are identified. Completed |
Evidence:
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Growth characteristics and requirements of bacteria are identified. Completed |
Evidence:
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Identify chemical hazards for UCFM products
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Chemical hazards which may affect UCFM products are identified. Completed |
Evidence:
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Common sources of chemical hazards/contamination are identified. Completed |
Evidence:
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Control methods which prevent chemical contamination locally and relevant national programs (e.g. residue testing) are explained. Completed |
Evidence:
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Impact of chemical residues on meat (e.g. poisoning, tainting, rejections) is explained. Completed |
Evidence:
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Identify physical hazards for UCFM products
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Physical hazards which may affect meat are explained. Completed |
Evidence:
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Common sources of physical hazards and/or contamination are identified. Completed |
Evidence:
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Control methods to prevent contamination are explained. Completed |
Evidence:
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Effects or impact of physical hazards on meat are explained. Completed |
Evidence:
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Overview the production of UCFM products
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Range of UCFM products is identified and explained. Completed |
Evidence:
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Processing techniques involved in production of UCFM are identified and explained. Completed |
Evidence:
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Hygiene and food safety hazards associated with the production of UCFM products are identified and explained. Completed |
Evidence:
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Regulatory requirements associated with the production of UCFM products are identified and explained. Completed |
Evidence:
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Monitor the preparation of processing equipment and areas
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Procedures for pre-operational equipment checks are identified in accordance with workplace policies and procedures, and manufacturer's instructions. Completed |
Evidence:
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Pre-operational checks and procedures carried out in accordance with workplace, food safety and regulatory requirements are monitored. Completed |
Evidence:
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Manage the production of UCFM and further processed products
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Ingredients are identified by type, quality and safety according to product specifications and their function in the process is explained (including starter culture). Completed |
Evidence:
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Types of meat, by-product, stock, additive, binder and spices selected are identified according to the formulation specifications and regulatory requirements. Completed |
Evidence:
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Handling requirements for ingredients (including starter culture) to prevent food safety hazards are demonstrated to ensure product quality and safety. Completed |
Evidence:
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Relevant processing equipment is identified and operating procedures are explained according to manufacturer and workplace specifications. Completed |
Evidence:
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Relevant time, temperature and humidity requirements for fermentation, maturation and monitoring are described in accordance with product specifications, regulatory requirements and industry guidelines. Completed |
Evidence:
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Relevant consistency, appearance, texture and monitoring requirements are described in accordance with product specifications and regulatory requirements. Completed |
Evidence:
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Procedures for rejection, reprocessing and/or recall for products which do not meet specifications or hygiene and sanitation requirements are identified and assessed against regulatory requirements and industry guidelines. Completed |
Evidence:
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Relevant processing area hygiene and sanitation requirements are identified and monitored as specified in workplace procedures and regulatory requirements. Completed |
Evidence:
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Overview the implementation of the Approved Hazard Analysis Critical Control Point (HACCP) plan for the production of UCFM products
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Critical Control Points (CCPs) and control points for prevention and control of bacterial contamination (e.g. process controls and systems) are identified. Completed |
Evidence:
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Control methods to prevent microbiological contamination are explained and implemented. Completed |
Evidence:
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Critical limits for CCPs are identified and monitoring processes are implemented. Completed |
Evidence:
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Validation requirements for critical limits of HACCP programs are described. Completed |
Evidence:
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Documented procedures are implemented which ensure any CCPs which are out of control are brought back into control and affected product is suitably handled. Completed |
Evidence:
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Documented procedures are implemented to ensure the whole HACCP system is regularly audited and verified as working effectively. Completed |
Evidence:
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All documents and records required for the system are kept available, up-to-date and in use. Completed |
Evidence:
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