Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
SFICORE101C Mapping and Delivery Guide
Apply basic food handling and safety practices
Version 1.0
Issue Date: May 2024
Qualification | - |
Unit of Competency | SFICORE101C - Apply basic food handling and safety practices |
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Description | This unit of competency is a required core competency for those involved in the handling and storage of seafood products destined for human consumption. It covers food safety procedures and risk management.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. | ||
Employability Skills | This unit contains employability skills. | ||
Learning Outcomes and Application | This unit is a required core unit for all seafood industry sector qualifications with the exception of aquaculture when a commodity group is not destined for human consumption, for example pearls or ornamentals. In such a case FDFCORQAS2A Implement quality systems and procedures is the required unit.All enterprise or workplace procedures and activities are carried out according to relevant government regulations, licensing and other compliance requirements, particularly food safety and hygiene regulations and procedures. 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, used and maintained. | ||
Duration and Setting | X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting. |
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Prerequisites/co-requisites | |||
Competency Field |
Development and validation strategy and guide for assessors and learners | Student Learning Resources | Handouts Activities |
Slides PPT |
Assessment 1 | Assessment 2 | Assessment 3 | Assessment 4 | |
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Elements of Competency | Performance Criteria | |||||||
Element: Identify hazards and risks to seafood and aquatic products |
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Element: Follow enterprise hygiene standards, procedures and practices |
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Element: Handle and store seafood and aquatic products |
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Element: Follow the enterprise food safety program |
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