Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
SFIPRO301 Mapping and Delivery Guide
Monitor hygiene and sanitation requirements
Version 1.0
Issue Date: May 2024
Qualification | - |
Unit of Competency | SFIPRO301 - Monitor hygiene and sanitation requirements |
---|---|---|---|
Description | |||
Employability Skills | |||
Learning Outcomes and Application | This unit of competency describes the skills and knowledge required to monitor the hygiene and sanitation requirements for seafood processing, wholesaling and retailing operations. It includes the ability to respond to hygiene and sanitation issues.The unit applies to individuals who are responsible for overseeing hygiene and sanitation procedures in a seafood processing facility, or wholesale or retail outlet.All work must be carried out to comply with workplace procedures, according to state/territory health and safety, food safety 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: Implement hygiene and sanitation requirements |
| |||||||
Element: Monitor hygiene and sanitation practices |
| |||||||
Element: Respond to hygiene and sanitation problems |
|