Assessor Resource
SFIPROC401C
Evaluate a batch of seafood
Assessment tool
Version 1.0
Issue Date: May 2024
This unit has application to seafood processing facilities.
All enterprise or workplace procedures and activities are carried out according to relevant government regulations, licensing and other compliance requirements andfood safety and hygiene regulations and procedures.
This unit of competency involves identifying the features of seafood species to determine both scientific and correct marketing names. There is a requirement to be able to take samples of the seafood for sensory evaluation, and to identify relationships between sensory, chemical and/or microbiological indicators to determine the presence or otherwise of spoilage factors.
Knowledge of seafood species is applied to the determination of product quality, likely yield, productivity requirements and to decide appropriate action to be taken in respect of the batch.
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)