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

SFIPRO101 Mapping and Delivery Guide
Clean fish

Version 1.0
Issue Date: May 2024


Qualification -
Unit of Competency SFIPRO101 - Clean fish
Description
Employability Skills
Learning Outcomes and Application This unit of competency describes the skills and knowledge required to clean fish in a commercial environment. It includes the ability to prepare and clean a work area, remove scales, gill and guts from fish, and store or display product.The unit applies to individuals who undertake routine tasks in cleaning and preparing fish in a seafood processing environment under the direction of a supervisor.All work must be carried out to comply with workplace procedures, according to state/territory health and safety, food safety, biosecurity 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.
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: Prepare work area
  • Confirm fish cleaning work instructions with supervisor
  • Select and fit required personal protective equipment
  • Clean work area before commencing and maintain hygienic conditions throughout processing
  • Inspect and set aside fish that show any signs of spoilage, defects and parasites
  • Use cleaning equipment to clean and prepare fish according to work instructions
  • Remove scales leaving skin undamaged, and rinse the fish free of loose scales in potable water
  • Remove gills and guts without cutting into the flesh, and rinse the fish free of loose debris in potable water
  • Place fish parts into correct container for further processing or disposal
  • Ensure fish cleaning meets productivity and quality requirements
       
Element: Finalise fish cleaning activities
  • Display or store cleaned fish according to work instructions
  • Report problems with fish cleaning activities to supervisor
  • Maintain identification and traceability of product by use of accurate and compliant labelling
  • Confirm fish cleaning work instructions with supervisor
  • Select and fit required personal protective equipment
  • Clean work area before commencing and maintain hygienic conditions throughout processing
  • Inspect and set aside fish that show any signs of spoilage, defects and parasites
  • Use cleaning equipment to clean and prepare fish according to work instructions
  • Remove scales leaving skin undamaged, and rinse the fish free of loose scales in potable water
  • Remove gills and guts without cutting into the flesh, and rinse the fish free of loose debris in potable water
  • Place fish parts into correct container for further processing or disposal
  • Ensure fish cleaning meets productivity and quality requirements
       

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.
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
Confirm fish cleaning work instructions with supervisor 
Select and fit required personal protective equipment 
Clean work area before commencing and maintain hygienic conditions throughout processing 
Inspect and set aside fish that show any signs of spoilage, defects and parasites 
Use cleaning equipment to clean and prepare fish according to work instructions 
Remove scales leaving skin undamaged, and rinse the fish free of loose scales in potable water 
Remove gills and guts without cutting into the flesh, and rinse the fish free of loose debris in potable water 
Place fish parts into correct container for further processing or disposal 
Ensure fish cleaning meets productivity and quality requirements 
Display or store cleaned fish according to work instructions 
Report problems with fish cleaning activities to supervisor 
Maintain identification and traceability of product by use of accurate and compliant labelling 
Confirm fish cleaning work instructions with supervisor 
Select and fit required personal protective equipment 
Clean work area before commencing and maintain hygienic conditions throughout processing 
Inspect and set aside fish that show any signs of spoilage, defects and parasites 
Use cleaning equipment to clean and prepare fish according to work instructions 
Remove scales leaving skin undamaged, and rinse the fish free of loose scales in potable water 
Remove gills and guts without cutting into the flesh, and rinse the fish free of loose debris in potable water 
Place fish parts into correct container for further processing or disposal 
Ensure fish cleaning meets productivity and quality requirements 

Forms

Assessment Cover Sheet

SFIPRO101 - Clean fish
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

SFIPRO101 - Clean fish

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: