Assessor Resource

SFISTOR202C
Receive and distribute product

Assessment tool

Version 1.0
Issue Date: May 2024


This unit will has application for personnel at seafood cooperatives and other businesses where product is accepted, weighed and packed for distribution.

All enterprise or workplace procedures and activities are carried out according to relevant government regulations, licensing and other compliance requirements, including occupational health and safety (OHS) guidelines, food safety and hygiene regulations and procedures and ecologically sustainable development (ESD) principles.

Equipment operation, maintenance, repairs and calibrations are undertaken in a safe manner that conforms to manufacturer instructions. Appropriate personal protective equipment (PPE) is selected, checked and maintained.

This unit of competency involves accurately weighing and packaging product so that it will arrive at its destination at the appropriate temperature. Product may be fresh, frozen or live but not fed during this process.

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:

arrange for distribution by road, ship, rail or air

assess quality of product against a company specification, when received at the enterprise

comply with required food regulations and enterprise procedures

label product

safely and hygienically handle and package product

weigh product and record details.

Assessment must confirm knowledge of:

common seafood defects, diseases and parasites

degree of freshness and spoilage pattern for the species

how to use a calculator

recognising dying seafood intended to be distributed alive

seafood or other aquatic species and product types.

Context of and specific resources for assessment

Assessment is to be conducted at the workplace or in a simulated work environment. It should cover fresh, frozen or live fish, crustaceans and molluscs or other aquatic products, with a minimum of two (2) species from each group.

Resources may include:

calculator

fish tubs

fresh, frozen and live seafood product, including at least two (2) species of fish, crustaceans and molluscs

ice, live seafood storage tanks and packaging material

sample invoices

sample workplace specifications

scales

thermometer or temperature recording devices.

Method of assessment

The following assessment methods are suggested:

demonstration of handling and repackaging

written or oral questions.

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

communicating orally to give and receive information

handling of fresh and live seafood

identifying species

using a calculator.

Literacy skills used for:

identifying and tracing product

preparing basic invoices

reading basic order forms

reading enterprise procedures

reading outline of specifications.

Numeracy skills used for:

calculating extensions of weight and price to give an accurate price of product

calculating total of invoice

reading a thermometer

weighing product.

Required knowledge

common defects, diseases, parasites and spoilage pattern for species

features of seafood species and product types

food regulations and enterprise procedures for:

temperature control

hygienic handling and preparation of seafood

personal and workplace hygiene

safe procedures for manual handling and load shifting.

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:

biosecurity, translocation and quarantine

business or workplace operations, policies and practices

correct marketing names and labelling

environmental hazard identification, risk assessment and control

food safety/Hazard Analysis Critical Control Point (HACCP), hygiene and temperature control along chain of custody, and Australian Quarantine Inspection Service (AQIS) Export Control (Fish) orders

health and welfare of aquatic animals

OHS hazard identification, risk assessment and control.

OHS guidelines may include:

appropriate workplace provision of first aid kits and fire extinguishers

clean, uncluttered, hygienic workplace

codes of practice, regulations and/or guidance notes which may apply in a jurisdiction or industry sector

enterprise-specific OHS procedures, policies or standards

hazard and risk assessment of workplace and maintenance activities and control measures

induction or training of staff, contractors and visitors in relevant OHS procedures and/or requirements to allow them to carry out their duties in a safe manner

OHS training register

safe lifting, carrying and handling techniques, including manual handling, and the handling and storage of hazardous substances

safe systems and procedures for confined space entry and the protection of people in the workplace

systems and procedures for the safe maintenance of property, machinery and equipment, including hydraulics and exposed moving parts

the appropriate use, maintenance and storage of PPE.

Food safety and hygiene regulations and procedures may include:

Australian Shellfish Sanitation program

equipment design, use, cleaning and maintenance

exporting requirements, including AQIS Export Control (Fish) orders

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)

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.

ESD principles may include:

applying animal welfare ethics and procedures

controlling effluents, chemical residues, contaminants, wastes and pollution

improving energy efficiency

increasing use of renewable, recyclable and recoverable resources

minimising noise, dust, light or odour emissions

preventing live cultured or held organisms from escaping into environment

reducing emissions of greenhouse gases

reducing energy use

reducing use of non-renewable resources

undertaking environmental hazard identification, risk assessment and control.

PPE may include:

gloves, mitts or gauntlets, and protective hand and arm covering

protective hair, beard and boot covers

insulated protective clothing for freezers or chillers and refrigeration units

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

protective eyewear, glasses and face mask

uniforms, overalls or protective clothing (e.g. mesh and waterproof aprons).

Specification may include:

fresh, frozen and live seafood

product form, such as whole, head on gill gutted (HOGG), fillet and peeled

quality assessment against company specifications

size, weight and grade

species, such as fish, crustaceans and molluscs, and other invertebrate.

Maintained may include:

animal welfare is considered in selecting light, cover or substrate, species composition and stocking densities

basic water quality factors and temperature are measured and maintained during holding

equipment is cleaned and maintained in operating order during holding period

water quality and flow adjusted to suit requirement of species.

Forms may include:

consignment notes

invoices

records of temperature/water quality readings

statements.

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
Workplace is cleaned before commencement. 
Product to be received is checked before weighing against the specification for the species and is visually inspected for any signs of spoilage, defects and parasites, and defective product is identified, set aside and appropriate person notified. 
Accepted product is weighed, allowing for drainage of liquid from fresh product, and weight recorded. 
Identification and traceability of product is checked and recorded. 
The temperature of fresh and frozen product is checked and recorded, and action taken, if necessary, to maintain temperature at level required to meet food regulations or to sustain live product. 
Product is prepared, if necessary, according to customer specifications. 
Damaged and defective product is set aside for disposal by appropriate person. 
Product is packaged according to customer specifications, ensuring that the requirements of the transport company and relevant food regulations are met. 
Product packaging is checked to ensure the product temperature remains at the required level until product is received by customer, taking full account of possible delays that may occur. 
Appropriate product packaging is applied to live product, if necessary, to ensure that product remains alive during distribution. 
The wellbeing of product accepted as live is maintained to ensure that it will remain alive until received by customer. 
Product is labelled according to relevant food regulations, ensuring that original identification of the product can be easily established. 
Product is taken to or collected by transport company and appropriate dispatch forms are completed and filed. 
Temperature of fresh and frozen product before final dispatch is measured and recorded to ensure compliance with food regulations. 
Water quality and temperature of live produce is measured and recorded. 
Customer is notified of the time and place of product delivery and advised of consignment number or other means of identifying product. 

Forms

Assessment Cover Sheet

SFISTOR202C - Receive and distribute 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

SFISTOR202C - Receive and distribute 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: