Assessor Resource

FDFFST4051A
Identify and implement product safety and quality processes for fish and seafood products

Assessment tool

Version 1.0
Issue Date: May 2024


This unit applies to food science and technology personnel who have roles in product design, quality assurance and production management. The unit typically applies to staff who have responsibility for maintaining product safety, quality and efficiency of fish and seafood products.

This unit includes using knowledge of food science and processes to determine the required food safety, quality and performance required from food production equipment. Depending on the workplace application, liaison may be required with engineering and maintenance specialists.

This unit covers the skills and knowledge required to identify and implement product safety and quality processes for fish and seafood products.

You may want to include more information here about the target group and the purpose of the assessments (eg formative, summative, recognition)

Prerequisites

Not applicable.

Employability Skills

This unit contains employability skills.



Evidence Required

List the assessment methods to be used and the context and resources required for assessment. Copy and paste the relevant sections from the evidence guide below and then re-write these in plain English.

The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package.

Overview of assessment

A person who demonstrates competency in this unit must be able to produce samples of fish and seafood products, and to provide information and data for reviewing the production system

Critical aspects for assessment and evidence required to demonstrate competency in this unit

Critical aspects of assessment must include evidence of the ability to use commercial processing techniques to produce samples of fish and seafood products, to implement packaging and storage arrangements for fish and seafood products, and to review the production system for food safety and quality and environmental impact.

Context of and specific resources for assessment

Assessment of performance requirements in this unit should be undertaken within the context of food technology. Competency is demonstrated by performance of all stated criteria, including the critical aspects and knowledge and skills elaborated in the Evidence Guide, and within the scope as defined by the Range Statements applicable to the workplace environment.

Assessment must occur in a real or simulated workplace where the assessee has access to:

Production process and related equipment, manufacturers’ advice and operating procedures

Suitable fish and seafood and production facilities to produce product samples

Tests used to report relevant product/process information and recorded results

Method of assessment

The following assessment methods are suggested:

Analysis of product and process carried out under the candidate’s supervision

Written and/or oral questioning to assess knowledge and understanding

Observation of candidate conducting a range of processes and tests

A report on review of the production system

Guidance information for assessment

Evidence should be gathered over a period of time in a range of actual or simulated environments.

Submission Requirements

List each assessment task's title, type (eg project, observation/demonstration, essay, assingnment, checklist) and due date here

Assessment task 1: [title]      Due date:

(add new lines for each of the assessment tasks)

Assessment Tasks

Copy and paste from the following data to produce each assessment task. Write these in plain English and spell out how, when and where the task is to be carried out, under what conditions, and what resources are needed. Include guidelines about how well the candidate has to perform a task for it to be judged satisfactory.

Required skills include:

Ability to:

classify fish and seafood classes according to their phylum/species

select appropriate storage procedures for fish and seafood products to prevent spoilage

perform sensory evaluation of fish and/or seafood

assess the suitability of the fish and/or seafood for use in the manufacturing process

establish the manufacturing processes used to produce "value-added" fish and/or seafood products

manufacture a range of sample fish and/or seafood products

construct a process chart for a selected fish or seafood product

Required knowledge includes:

Knowledge of:

fish and seafood classes according to their phylum/species

species of fish and seafood which are generally used in food industry/retail

harvesting techniques

storage procedure for fresh and cooked fish and seafood

spoilage organisms associated with fish and seafood

sensory evaluation of fish and/or seafood

manufacturing processes used to produce pickled, cured, frozen and canned fish and/or seafood

manufacturing processes used to produce "value-added" fish and/or seafood product such as fish/seafood nuggets, sushi and sushimi

testing procedures for raw materials through to manufactured product

stages of production, CCPs and critical limits

packaging procedures

quality and continuous improvement processes

The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.

Occupational health and safety requirements

Federal and state legislation, regulations, and codes of practice

Enterprise requirements

Safety Data Sheets (SDSs) for hazardous substances

Regulations

Australian and international food safety standards

Australian Quarantine Inspection Service (AQIS) Export Control (Fish) Orders

International, Australian and State EPA protocols and regulations regarding effluent

Quality system requirements

Materials, equipment and systems

Fish/seafood processing chemicals, fish/seafood processing equipment may include smoking equipment and curing equipment, knives, cutting bench, bandsaw, fish filleting troughs, fish tubs and trays, fish skinning machines, thaw tank, peelings baskets, scales and shucking knives.

Fish & Seafood Species

Fish may include flounder, john dory, mirror dory, snapper, gemfish, red fish, flathead, sea bream, kingfish, jewfish, blue eye, mackerel, Atlantic salmon, ocean trout.

Seafood may include squid, octopus and cuttlefish species; lobsters, bugs, prawns, crabs, yabbies; oyster, scallop, abalone and mussel species.

"Value-added" products may include fish/seafood nuggets , sushi, sushimi, crab sticks and spring rolls.

Copy and paste from the following performance criteria to create an observation checklist for each task. When you have finished writing your assessment tool every one of these must have been addressed, preferably several times in a variety of contexts. To ensure this occurs download the assessment matrix for the unit; enter each assessment task as a column header and place check marks against each performance criteria that task addresses.

Observation Checklist

Tasks to be observed according to workplace/college/TAFE policy and procedures, relevant legislation and Codes of Practice Yes No Comments/feedback
Techniques used to harvest fish and seafood are identified 
Appropriate storage procedures for fish and seafood products to prevent spoilage are selected 
Spoilage organisms associated with fish and seafood are identified 
Sensory evaluation of fish and/or seafood is performed 
The suitability of the fish and/or seafood for use in the manufacturing process is assessed 
The manufacturing process used to produce a pickled, cured, frozen, or canned fish and/or seafood is identified 
Appropriate manufacturing process to produce "value-added" fish and/or seafood products is established 
A process chart is constructed for a selected fish or seafood product 
The production system is set to the required operating specifications and production to specification verified 
Testing techniques are carried out on product samples 
The critical control points (CCPs) and critical limits for product safety are reviewed 
Operating procedures are reviewed for food safety and quality 
The OHS plan is reviewed for processing of food products 
Environmental impacts and associated costs are reviewed for processing of food products 

Forms

Assessment Cover Sheet

FDFFST4051A - Identify and implement product safety and quality processes for fish and seafood products
Assessment task 1: [title]

Student name:

Student ID:

I declare that the assessment tasks submitted for this unit are my own work.

Student signature:

Result: Competent Not yet competent

Feedback to student

 

 

 

 

 

 

 

 

Assessor name:

Signature:

Date:

Assessment Record Sheet

FDFFST4051A - Identify and implement product safety and quality processes for fish and seafood products

Student name:

Student ID:

Assessment task 1: [title] Result: Competent Not yet competent

(add lines for each task)

Feedback to student:

 

 

 

 

 

 

 

 

Overall assessment result: Competent Not yet competent

Assessor name:

Signature:

Date:

Student signature:

Date: