Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
SFIFISH214B Mapping and Delivery Guide
Contribute to at-sea processing of seafood
Version 1.0
Issue Date: April 2024
Qualification | - |
Unit of Competency | SFIFISH214B - Contribute to at-sea processing of seafood |
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Description | This unit of competency involves the processing of seafood on board a fishing vessel, including sorting, preventing spoilage, grading, packing, labelling, chilling, freezing and unloading the catch. 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 has application to a deckhand on a fishing vessel that processes catch whilst at sea. Processing immediately after harvest means the catch enters the cold chain at peak quality. Vessels can extend the time they stay at sea before having to unload the catch at port or to another vessel. Skills in sorting, grading and labelling and preventing spoilage are also transferrable to on-shore seafood processing facilities. In some cases a refrigerated area may be classed as a confined space, in which case entry may be subject to licensing requirements in some states and territories. Operation of some load shifting equipment may also be subject to licensing requirements. This unit does not cover the requirements to obtain licences.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, 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 | SFICORE101C Apply basic food handling and safety practices | ||
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: Sort targeted seafood products from by-catch and other matter |
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Element: Grade seafood products according to enterprise specifications |
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Element: Undertake spoilage prevention process |
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Element: Pack, weigh, close and label seafood products |
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Element: Store seafood products in raw seawater tank, chiller or freezer |
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Element: Unload seafood products |
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