Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners

SFIDIST502C Mapping and Delivery Guide
Import product

Version 1.0
Issue Date: May 2024


Qualification -
Unit of Competency SFIDIST502C - Import product
Description This unit of competency involves importing seafood product and ensuring that it meets customer needs and Australian food regulations. It covers placing an order for product with an overseas supplier, negotiating product specifications and organising transport, Australian Customs clearance, and storage and/or delivery of product to the Australian customer. 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 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.
Duration and Setting X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting.
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
Elements of Competency Performance Criteria              
Element: Communicate with suppliers
  • Effective business communication with suppliers is established, maintained and conducted in a professional manner.
  • Contact with suppliers is maintained until sale is completed (or terminated).
  • Current product and market knowledge is demonstrated, in all communications with suppliers.
       
Element: Order product
  • Orders for products are placed with approved suppliers.
  • Product description is sufficiently detailed so that customer specifications, Australian Quarantine Inspection Service (AQIS) requirements and state/territory food regulations can be met.
  • Price, product description, time of delivery and payment terms are negotiated with supplier.
  • Contract to purchase is checked and approved by appropriate person before being forwarded to supplier.
       
Element: Complete documentation
  • All documentation associated with the transaction is completed.
  • Documentation shows all information required to identify product, supplier and customer contract and is completed to the satisfaction of AQIS and Australian Customs.
  • Contracts to supply product are not signed and dispatched until checked by appropriate person.
  • A copy of the full set of negotiable documents is checked to ensure that the terms and conditions are consistent with that agreed to.
  • A full set of negotiable documents is signed.
       
Element: Inspect product
  • Product is inspected, when appropriate, against customer specification to ensure that it meets customer's requirements as well as those of AQIS and relevant state/territory food regulations.
  • Arrangements are made for product that does not meet agreed specifications to be held for re-direction to other uses/markets.
       
Element: Manage records
  • Records of all communications with supplier and customer are maintained and filed against a contract number.
  • Records from receival point confirm that the correct product has been picked-up/delivered, product has been checked against manifest, the container number is consistent with that on the documentation and that the container's seal was still intact when delivered.
  • Records of inspections of product are maintained and type of product identification marks for traceability are recorded against contract number.
  • Records of import documentation are checked for completion before being filed against contract number.
  • Records of supplier/customer complaints are maintained and copies forwarded to the appropriate person for resolution.
       


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:

negotiate, arrange and undertake the purchase and sale of imported product that meets both the needs of the supplier and customer as to price, species, specifications and time of delivery, as well as meeting AQIS and other food safety requirements, and at a profit.

Assessment must confirm knowledge of:

AQIS requirements for importing seafood

food safety requirements imported product

species likely to be in demand in Australia

species suitable for import into Australia.

Context of and specific resources for assessment

Assessment is to be conducted at the workplace or in a simulated work environment.

Resources may include:

a full set of negotiable documents

access to:

cold storage facilities

AQIS office

seafood processing facilities

NATA-certified testing laboratory

central fish markets

product specifications

product to be inspected

samples of contract to purchase

samples of contract to supply

temperature recording devices.

Method of assessment

The following assessment methods are suggested:

portfolios containing correspondence or records of discussion with customers and suppliers

preparation of a full set of negotiable documents.

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, assignment, 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 against a customer's specification

computer literacy for:

electronic filing, records and communications

using internet for market research, ordering and monitoring logistics

document production and spreadsheets

developing and maintaining a networking relationship with a range of suppliers

maintaining records of seafood inspections, transactions and communications with supplier

researching marketing information

negotiating price and sales arrangements

using culturally appropriate communication to establish and maintain relationships with suppliers.

Literacy skills used for:

completing complex forms

corresponding in writing

identifying and tracing product

preparing detailed specifications and contracts to supply and purchase product

reading enterprise import procedures.

Numeracy skills used for:

calculating gross margins, percentage mark-ups and discounts

calculating foreign exchange rates and currency

manipulating exchange rate currency variables, buying and selling margins to maintain profit margins.

Required knowledge

buying systems used by suppliers

AQIS regulatory requirements associated with importing seafood

enterprise import procedures

international banking procedures

market intelligence for the species, such as degree of demand, prices, supply conditions and seasonality

product knowledge, such as species recognition, quality, potential food safety hazards and specifications

techniques used in business to:

establish and maintain networks

negotiate supply arrangements and seafood prices.

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:

biodiversity and genetically modified organisms

biosecurity, translocation and quarantine

AQIS and other import requirements

business or workplace operations, policies and practices:

commercial law, including fair trading and trade practices

consumer law

corporate law, including registration, licensing and financial reporting

disability policies and practices

equal opportunity, anti-discrimination and sexual harassment

industrial relations and awards, individual employment contracts and share of catch agreements

jurisdictional variations

superannuation

taxation

trade practices

warnings and dismissals

worker's compensation

ecologically sustainable development (ESD) principles, environmental hazard identification, risk assessment and control

fisheries or aquaculture regulations, permits, licences, quotas, catch restrictions, and other compliance requirements, including:

Australian Exclusive Economic Zone

international treaties and agreements

food safety, Hazard Analysis Critical Control Point (HACCP), hygiene and temperature control along chain of custody

imports quarantine and inspection, and importing approved arrangements for AQIS, Australian Customs Service (ACS) and Biosecurity Australia (BA)

occupational health and safety (OHS) hazard identification, risk assessment and control

product quality assurance

correct naming and labelling (e.g. country of origin, Australian Fish Names Standard and eco-labelling)

correct quantities, sizes and other customer requirements

third-party certification (e.g. Australian Grown and ISO 14001:2004 Environmental management systems).

Food safety and hygiene regulations and procedures may include:

Australian Shellfish Sanitation program

display, packaging and sale of food, including seafood and aquatic products

equipment design, use, cleaning and maintenance

handling and disposal of condemned or recalled seafood products

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)

processing, further processing and preparation of food, including seafood and aquatic products

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.

Communication may include:

email

face to face

facsimile

letter

telephone and SMS.

Product and market knowledge may include:

AQIS requirements

assessment of spoilage defects and parasites

Australian Food Standards Code

correct marketing name

harvest or fishing area

local and overseas market situation

potential food safety hazards

presentation of product

prohibited species

saleability of product

seasonality

shelf life of fresh and frozen product

species' scientific name.

Specifications may include:

delivery point

fresh and frozen, dried, live, salted and pickled seafood

gross weight or net weight

mode of transport

packaging

product form

quality

species

time of delivery

weight grade, count grade and grade code.

Documentation may include:

contract to purchase

contract to supply

enterprise product testing/quality forms

import documentation in compliance with AQIS requirements.

Records may include:

manual/paper file

computer/computer storage.

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
Effective business communication with suppliers is established, maintained and conducted in a professional manner. 
Contact with suppliers is maintained until sale is completed (or terminated). 
Current product and market knowledge is demonstrated, in all communications with suppliers. 
Orders for products are placed with approved suppliers. 
Product description is sufficiently detailed so that customer specifications, Australian Quarantine Inspection Service (AQIS) requirements and state/territory food regulations can be met. 
Price, product description, time of delivery and payment terms are negotiated with supplier. 
Contract to purchase is checked and approved by appropriate person before being forwarded to supplier. 
All documentation associated with the transaction is completed. 
Documentation shows all information required to identify product, supplier and customer contract and is completed to the satisfaction of AQIS and Australian Customs. 
Contracts to supply product are not signed and dispatched until checked by appropriate person. 
A copy of the full set of negotiable documents is checked to ensure that the terms and conditions are consistent with that agreed to. 
A full set of negotiable documents is signed. 
Product is inspected, when appropriate, against customer specification to ensure that it meets customer's requirements as well as those of AQIS and relevant state/territory food regulations. 
Arrangements are made for product that does not meet agreed specifications to be held for re-direction to other uses/markets. 
Records of all communications with supplier and customer are maintained and filed against a contract number. 
Records from receival point confirm that the correct product has been picked-up/delivered, product has been checked against manifest, the container number is consistent with that on the documentation and that the container's seal was still intact when delivered. 
Records of inspections of product are maintained and type of product identification marks for traceability are recorded against contract number. 
Records of import documentation are checked for completion before being filed against contract number. 
Records of supplier/customer complaints are maintained and copies forwarded to the appropriate person for resolution. 

Forms

Assessment Cover Sheet

SFIDIST502C - Import 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

SFIDIST502C - Import 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: