Assessor Resource

SFIDIST401C
Buy seafood product

Assessment tool

Version 1.0
Issue Date: April 2024


All enterprise or workplace procedures and activities are carried out according to relevant government regulations, licensing and other compliance requirements, particularly food safety and hygiene regulations and procedures. Appropriate personal protective equipment (PPE) is selected, checked, used and maintained.

This unit of competency involves using product and market knowledge to identify suppliers and opportunities for securing product at an attractive price that meets food and trade regulations. It applies to buying seafood product within Australia only.

Licensing, legislative, regulatory or certification requirements may apply to this unit. Therefore it will be necessary to check with the relevant state or territory regulators for current licensing, legislative or regulatory requirements before undertaking this unit.

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

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

Critical aspects for assessment evidence required to demonstrate competence in this unit

Assessment must confirm the ability to:

buy seafood that meets the needs of the customer for species, specifications and time of delivery, as well as meeting food safety and other trading requirements, and at a price that is profitable for the business.

Assessment must confirm knowledge of:

effective communication

effective negotiation

species likely to be in demand in Australia

where to buy seafood in Australia.

Context of and specific resources for assessment

Assessment is to be conducted at the workplace or in a simulated work environment.

Resources may include:

access to auction systems

access to fishermen's cooperatives

examples of product to be sold

examples of customer's requirements

industry member directories

product specifications

product to be inspected.

Method of assessment

The following assessment methods are suggested:

portfolio of correspondence or records of discussions with customers/suppliers

role-play.

Guidance information for assessment

This unit may be assessed holistically with other units within a qualification.

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

assessing seafood quality against a product specification

computer literacy for:

electronic filing, records and communications

using internet for market research, ordering and monitoring logistics

document production and spreadsheets

developing and maintaining a networking relationship with a range of suppliers

maintaining records of seafood inspections, transactions and communications with supplier

researching marketing information

negotiating price and sales arrangements.

Literacy skills used for:

completing complex forms

corresponding in writing

identifying and tracing product

reading enterprise procedures

reading industry magazines.

Numeracy skills used for:

calculating gross margins, percentage mark-ups and discounts

manipulating buying and selling margins to maintain profit margins.

Required knowledge

buying systems used by suppliers

legislative requirements associated with purchasing, sales, storage and movement of seafood

market knowledge for the species, such as seasonal demand, prices and supply conditions

product knowledge, such as species recognition, quality, potential food safety hazards and specifications

techniques used in business to:

establish and maintain networks

negotiate supply arrangements and seafood prices.

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.

Relevant government regulations, licensing and other compliance requirements may include:

business or workplace operations, policies and practices:

commercial law, including fair trading and trade practices

consumer law

corporate law, including registration, licensing and financial reporting

disability policies and practices

equal opportunity, anti-discrimination and sexual harassment

industrial relations and awards, individual employment contracts and share of catch agreements

jurisdictional variations

superannuation

taxation

trade practices

warnings and dismissals

worker's compensation

ecologically sustainable development (ESD) principles, environmental hazard identification, risk assessment and control

fisheries or aquaculture regulations, permits, licences, quotas, catch restrictions, and other compliance requirements, including:

Australian Exclusive Economic Zone

international treaties and agreements

food safety, Hazard Analysis Critical Control Point (HACCP), hygiene and temperature control along chain of custody

imports quarantine and inspection, and importing approved arrangements for Australian Quarantine Inspection Service (AQIS), Australian Customs Service (ACS) and Biosecurity Australia (BA)

occupational health and safety (OHS) hazard identification, risk assessment and control

product quality assurance

correct naming and labelling (e.g. country of origin, Australian Fish Names Standard and eco-labelling)

correct quantities, sizes and other customer requirements

third-party certification (e.g. Australian Grown and ISO 14001:2004 Environmental management systems).

Food safety and hygiene regulations and procedures may include:

Australian Shellfish Sanitation program

display, packaging and sale of food, including seafood and aquatic products

equipment design, use, cleaning and maintenance

exporting requirements, including AQIS Export Control (Fish) orders

handling and disposal of condemned or recalled seafood products

HACCP, food safety program, and other risk minimisation and quality assurance systems

location, construction and servicing of seafood premises

people, product and place hygiene and sanitation requirements

Primary Products Standard and the Australian Seafood Standard (voluntary)

processing, further processing and preparation of food, including seafood and aquatic products

product labelling, tracing and recall

receipt, storage and transportation of food, including seafood and aquatic products

requirements set out in Australian and New Zealand Food Authority (ANZFA) Food Standards Code and state and territory food regulations

temperature and contamination control along chain of custody.

PPE may include.

insulated protective clothing for freezers or chillers and refrigeration units

non-slip and waterproof boots (gumboots) or other safety footwear

protective hair, beard and boot covers.

Communication may include:

email

face to face

facsimile

letter

online

telephone and SMS.

Suppliers may include:

central market

exporter

fisher

fishermen's cooperative

importer

seafood farmer

wholesaler.

Product knowledge may include:

Australian Food Standards Code

correct marketing name

harvest or fishing area

product form

prohibited species

seasonality

species' scientific name.

Market knowledge may include:

availability of product throughout Australia and overseas

industry contacts

local and overseas market situation

open and closed fishing areas

saleability of product

up-to-date directories of industry members.

Buy may be by:

auction

direct purchase from fisher/cooperative/farm

use of agent or middleman, or wholesaler.

Specifications may include:

country of origin

fresh, frozen and preserved seafood

price

product form

size grades

species

trim details.

Records may include:

computer/computer storage

manual or paper file.

Transactions may include information on:

delivery address

packaging

payment terms

time of delivery

transport mode

weight

weight grade, count grade and code grade.

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
Effective business communication with suppliers is established, maintained and conducted in a professional, courteous manner. 
Current product knowledge and market knowledge is demonstrated in all communications with suppliers or central fish market. 
Product type and volume to be purchased is identified and the most appropriate supplier selected. 
Product quality is confirmed before it is bought to ensure that it meets the standards and specifications of the enterprise food safety program and quality assurance system, and food regulations. 
Product identification is maintained from point and time of purchase to ensure enterprise procedures for product recall can be effected. 
Records of all communications with supplier are maintained. 
Records of transactions and product inspections are established, stored and filed according to customer requirements. 

Forms

Assessment Cover Sheet

SFIDIST401C - Buy seafood product
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

SFIDIST401C - Buy seafood product

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: