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Evidence Plan

This document outlines the evidence plan for assessing competency in processing food by sugar concentration. It lists the tasks the candidate must demonstrate, and indicates they will be assessed through observation with demonstration, oral questioning, and written tests. Key tasks like preparing equipment, sorting raw materials, blending mixtures, packing products, and incubating food will be directly observed and demonstrated. Other tasks will be assessed through oral questioning and written tests. The evidence must show the candidate can perform all tasks according to specifications, manuals, and safety and environmental regulations.

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Cherry Ann Saavedra
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469 views2 pages

Evidence Plan

This document outlines the evidence plan for assessing competency in processing food by sugar concentration. It lists the tasks the candidate must demonstrate, and indicates they will be assessed through observation with demonstration, oral questioning, and written tests. Key tasks like preparing equipment, sorting raw materials, blending mixtures, packing products, and incubating food will be directly observed and demonstrated. Other tasks will be assessed through oral questioning and written tests. The evidence must show the candidate can perform all tasks according to specifications, manuals, and safety and environmental regulations.

Uploaded by

Cherry Ann Saavedra
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOC, PDF, TXT or read online on Scribd
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EVIDENCE PLAN

Food Processing NCII


Qualification:
Process Food by Sugar Concentration
Unit of Competency:
Module Title: Processing Food by Sugar Concentration

OBSERVATION with
DEMONTRATION

oral Questioning
WRITTEN TEST
Ways in which evidence will be collected:
[tick the column]

with Oral
The evidence must show that the candidate…
 Prepares equipment and tools in accordance with
/
manufacturer’s specification *
 Source-outs and makes available processing materials
/
according to work requirements.
 Checks and sanitizes kitchen utensils in accordance
/
with manufacturer’s specifications
 Applies safety measures in accordance with
/
Occupational Health Standards (OSHS)
 Sorts and grades raw materials in accordance with
/
product specifications and standards. *
 Prepares sorted fruits according to required forms
/
and target finished product
 Boil prepared fruits for jelly and marmalade making
/
to obtain the juice extract
 Measures required amounts of pectin (jams and
jellies), sugar and citric acid according to /
specifications
 Uses tools and utensils for raw materials based on
/
work requirements and manuals
 Operates equipment following manufacturer’s manual. /
 Blends prepared fruits in any form with sugar mixture
/
*
 Cooks mixture to required temperature and total
/
soluble solids
 Checks desired endpoint using spoon test /
 Packs and weighs sugar concentrated products in
accordance with product specifications and required /
filling temperature *
 Seals and labels sugar concentrated products in
/
accordance with product specifications
EVIDENCE PLAN

 Performs air cooling according to product


/
requirements
 Operates packing equipment in accordance with
/
instructions manual
 Performs finished product inspection following quality
/
control parameters
 Employs food safety practices according to HACCP
/
and cGMP
 Applies work safety measures in accordance with
/
OSHS
 Incubates packed food product according to required
/
storage period *
 Cleans and stores tools, materials and equipment
based on workplace procedures and operation /
manuals
 Practices proper disposal of wastes according to
/
environmental rules and regulations
 Accomplishes production data checklist according to
/
enterprise protocol
NOTE: Critical Aspects of Competency *

Prepared by: Date:

Checked by: Date:

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