This unit of competency deals with setting up, serving from and packing up a retail display of fresh, frozen and live seafood. This involves assessing seafood freshness, demonstrating skill in putting together a display that attracts customers but ensures that the product is at the correct temperature without any cross-contamination, and serving customers. This unit does not deal with generic skills (non-seafood) that are required for retailing.
You may want to include more information here about the target group and the purpose of the assessments (eg formative, summative, recognition)
Prerequisites
Nil
Employability Skills
Not applicable.
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.
Each unit of competency has an evidence guide that relates directly to the performance criteria and the range of variables. Its purpose is to guide assessment of the unit in the workplace and/or training program. The following components provide information to assist this purpose
Underpinning knowledge
The essential knowledge and understanding a person needs to perform work to the required standards include:
product knowledge
enterprise procedures
suitability of different cooking methods such as grilling, baking, barbeque, and steaming for species sold
hygienic handling of cooked and raw seafood.
Practical skills
The essential skills a person needs to perform work to the required standards include:
assessing seafood freshness and suitability for retail display
cleaning the workplace and using cleaning chemicals safely
handling, wrapping and packaging of seafood.
Literacy skills used for:
reading enterprise procedures
writing customers' orders when taken face-to-face or by telephone
completing stocktake forms
reading and writing price tickets
identifying and tracing product.
Numeracy skills used for:
accurately reading a thermometer
reading and interpreting electronic and mechanical scales
calculating extensions of weight and price to give the correct price of the product
calculating total of invoice
counting product for stocktake purposes.
Critical aspects of competence
Assessment must confirm the ability to:
identify suitable product and set up, maintain, pack up and serve from retail display courteously and knowledgeably, so that customer's needs are met as well as complying with enterprise procedures and food regulations.
Assessment must confirm knowledge of:
degree of freshness and spoilage for a particular species/product eg sashimi
common fish defects, diseases and parasites
species identification
food regulations for the preparation and display of product
species harvest or fishing area, seasonality and cooking methods.
Interdependent assessment of units
This unit may be assessed with/after:
no recommendations.
Context of assessment
Assessment is to be conducted at the workplace or in a simulated work environment.
Method of assessment
The following assessment methods are suggested:
set up and maintain a retail display that has at least one sample of each of the following seafood: fresh fish, raw and cooked crustaceans, opened oysters
demonstrate product knowledge for at least 4 common fish species, 2 common crustaceans and 2 common molluscs
demonstrate correct use of electronic scales and wrap seafood.
Resources required for assessment
Resources may include:
visits to different retail outlets
seafood products
refrigerated storage rooms
seafood cleaning and filleting facility
temperature measuring devices
plastic bags and wrapping paper.
Key competencies
This refers to the seven areas of generic competency that underpin effective workplace practices. The key competencies cover the three levels of performance in the following areas:
Communicating ideas and information
Collecting, analysing and organising information
Planning and organising activities
Working with others and in teams
Using mathematical ideas and techniques
Solving problems
Using technology
Level 2
1
1
1
1
1
1
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.
Not applicable.
Range of variables
The range of variables places the competency in context and allows for differences between enterprises and workplaces, including practices, knowledge and requirements. The range of variables also provides a focus for assessment and relates to the unit as a whole. The following variables may be present
Personal protective clothing:
aprons
gloves
hair covering
protective footwear
protective eye wear.
Occupational health and safety requirements may include:
codes of practice, regulations and/or guidance notes which may apply in a jurisdiction
enterprise-specific occupational health and safety procedures, policies or standards.
Product:
fish species
crustacean species
molluscan species
fish-gilled, gutted and butterfly-cut
fish fillets
fish cutlets
headed prawns
headed, peeled and de-veined prawns
squid/octopus cleaned
cleaned crabs
split lobsters
slice sashimi.
Regulations and requirements:
state and territories' food regulations
enterprise procedures
enterprise food safety program
enterprise quality assurance system.
Equipment:
refrigerated display units
ice machines
fish tubs
fish boxes
display trays, thongs
live fish tanks
scales-electronic and mechanical
knives and sharpening stone/steel
cleaning equipment
cleaning chemicals
price tickets
thermometers or other temperature measuring devices.
Product knowledge:
state and territories' food regulations
correct marketing name
harvest or fishing area
legal length
prohibited species
seasonality
potential food safety hazards
assessment of spoilage, defects and parasites
shelf life of fresh or frozen product
presentation of product
handling, wrapping and packaging
cooking methods, such as grilling, barbecue, baking.
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
Appropriate personal protective clothing is worn, according to enterprise procedures and occupational health and safety requirements.
Seafood is taken from chiller, assessed for freshness and suitability, and prepared for retail display according to enterprise procedures and occupational health and safety requirements.
Product identified as unsuitable is set aside and dealt with according to enterprise procedures.
Temperature of product in retail display is checked to ensure conformity with enterprise procedures and food regulations.
Display is checked to ensure that no cross-contamination occurs between raw and cooked product, according to food regulations.
Price tickets are prepared to show the correct name and price and are clean before being placed on the display, according to enterprise procedures and food regulations.
Live product is placed in tanks, according to enterprise procedures.
Product temperature is monitored according to enterprise procedures to ensure that it is within the required range, and according to food regulations.
Fresh product is kept moist and attractive, according to enterprise procedures.
Ice and water used on fresh product is potable, according to food regulations.
Display is checked and adjusted if necessary, according to enterprise procedures.
Display of frozen product is checked to ensure that all product is within its use-by-date and is placed below the freezer unit's load line, according to the manufacturer's instructions.
Live product display tanks are checked to ensure all dead and dying fish are removed, and equipment is in full working order, according to enterprise procedures.
Faults in refrigeration, tank and other equipment, are reported to the appropriate person, according to enterprise procedures.
Product knowledge is demonstrated in all communications with customer, in regard to shelf life and suggested cooking methods, according to enterprise procedures.
Product is trimmed or scaled to order by the appropriate person, according to enterprise procedures.
Product is handled, weighed, wrapped and packaged, according to enterprise procedures and food regulations.
Product is removed from retail display and freshness and suitability for sale is assessed, according to enterprise procedures and food regulations.
Unsuitable product is disposed of according to enterprise procedures.
Price tags are removed and cleaned, according to enterprise procedures.
The empty retail display and fresh product preparation areas are cleaned according to enterprise procedures to ensure food regulations are met.
Stocktake of fresh, live and frozen product is undertaken according to enterprise procedures.
Use-by-dates on packaged fresh and frozen product are checked and out-of-date product disposed of according to enterprise procedures and food regulations.
Product is placed in chiller and freezer storage rooms in appropriate areas according to enterprise procedures and food regulations.
Product held overnight in chillers is re-iced as necessary according to enterprise procedures and food regulations.
Identification and traceability of unpackaged fresh and live product is maintained according to enterprise procedures and food regulations.
Refrigerated storage rooms are cleaned according to enterprise procedures and food regulations.
Forms
Assessment Cover Sheet
SFIDIST202B - Retail fresh, frozen and live seafood
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
SFIDIST202B - Retail fresh, frozen and live seafood
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