This unit of competency describes the skills and knowledge required to evaluate seafood product. It includes the ability to identify the features of seafood species to determine both scientific and correct marketing names, take samples, determine spoilage, estimate yields and develop quality profiles.

The unit applies to individuals who are responsible for identifying and evaluating batches of seafood in seafood processing facilities.

All work must be carried out to comply with workplace procedures, according to state/territory health and safety, food safety, biosecurity 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
Identify seafood species using anatomical and other features and characteristics
Recognise species by scientific and marketing names
Quantify edible and/or useable portions in terms of flavour, texture and ease of eating characteristics known to exist in the species and/or the requirements of the product specification
Establish the type and quantity of seafood to be sampled
Remove samples from the batch and forward for evaluation according to workplace sampling plan
Assess sensory, chemical and/or microbiological indicators to determine spoilage factors present in the batch of seafood
Determine the relationship between the quality profile required and the processing needed for the batch
Develop a quality profile for the batch of seafood according to the workplace score system criteria
Use consistent terminology in the profile and the workplace score system criteria
Estimate projected yield from the batch according to end-product specifications
Determine the productivity potential of the batch using end-product specifications and/or processing guidelines
Determine a destination for the batch of seafood according to the processing requirements and quality profile of the batch
Assess results of evaluation against vendor self-assessment criteria, where appropriate, and record and report results
Process documentation relating to the batch
Adjust vendor assessment criteria as required

Assessment Cover Sheet

SFIPRO401 - Evaluate a batch of 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

SFIPRO401 - Evaluate a batch of 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

Assessor name:

Signature:

Date:

Student signature:

Date: