This unit of competency describes the skills and knowledge to deal with seafood suppliers and buy product that meets food and trade regulations at a competitive price. It includes the ability to apply seafood product and market knowledge when communicating with suppliers, confirm product quality before buying and maintain records of communications and transactions.

This unit applies to individuals who identify and buy seafood product for customers from the most appropriate Australian suppliers, either through auction, direct purchase from fisher, cooperative or farm, or through an agent or wholesaler.

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
Establish, maintain and conduct effective business communication with suppliers in a professional, courteous manner
Apply current product and market knowledge in all communications with suppliers
Identify product type and volume to be purchased, and select the most appropriate supplier and negotiate price
Confirm product quality before purchase to ensure that it meets the standards and specifications of the workplace food safety and quality assurance requirements
Maintain product identification from point and time of purchase to ensure workplace procedures for product recall can be effected
Maintain records of all communications with supplier according to workplace requirements
Establish, store and file records of transactions and product inspections according to customer requirements

Assessment Cover Sheet

SFISAD401 - 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

SFISAD401 - 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: