This unit of competency describes the skills and knowledge required to monitor the hygiene and sanitation requirements for seafood processing, wholesaling and retailing operations. It includes the ability to respond to hygiene and sanitation issues.

The unit applies to individuals who are responsible for overseeing hygiene and sanitation procedures in a seafood processing facility, or wholesale or retail outlet.

All work must be carried out to comply with workplace procedures, according to state/territory health and safety, food safety and environmental regulations, legislation and standards that apply to the workplace.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

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

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)

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.

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
Communicate hygiene and sanitation regulatory and workplace requirements to other process workers
Ensure understanding of employer and employee responsibilities and obligations to achieve hygiene and sanitation compliance
Observe workplace hygiene and sanitation practices to verify compliance with workplace and regulatory requirements
Report hygiene and sanitation practices requiring improvement as part of continuous improvement to relevant personnel
Evaluate impact of hygiene and sanitation monitoring on product and processing operations
Investigate hygiene and sanitation issues and/or causes of contamination
Take corrective action to respond to hygiene and sanitation problems and/or eliminate contamination
Follow up on recommended action arising from the investigation to ensure reinforcement, and document outcomes according to workplace procedures

Assessment Cover Sheet

SFIPRO301 - Monitor hygiene and sanitation requirements

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

SFIPRO301 - Monitor hygiene and sanitation requirements

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: