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

SFIPRO302 Mapping and Delivery Guide
Handle and pack sashimi-grade fish

Version 1.0
Issue Date: May 2024


Qualification -
Unit of Competency SFIPRO302 - Handle and pack sashimi-grade fish
Description
Employability Skills
Learning Outcomes and Application This unit of competency describes the skills and knowledge required to handle and pack sashimi-grade fish. It includes the ability to handle fish individually with special care to ensure that the flesh is suitable for slicing as sashimi.The unit applies to individuals who handle sashimi-grade fish for domestic and export trade in a fish processing facility.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: Receive fish
  • Check received sashimi-grade fish for damage or bend
  • Store fish under chilled, hygienic conditions to prevent damage
  • Inspect and set aside fish that show signs of diseases and parasites
  • Grade selected fish by visual inspection according to sashimi-grade criteria and workplace procedures
  • Set aside fish that fail to meet sashimi-grade criteria for other uses or markets
       
Element: Wipe and chill fish
  • Wipe clean sashimi-grade fish of any slime
  • Remove any ice within the body cavity and replace with potable ice sealed in plastic bags to ensure that the temperature of the fish meets food regulations
  • Weigh, pack and label cleaned fish for transport to meet the workplace and regulatory requirements of the transport company, domestic customer or the importing country
  • Maintain identification and traceability of product according to workplace food safety program
  • Check received sashimi-grade fish for damage or bend
  • Store fish under chilled, hygienic conditions to prevent damage
  • Inspect and set aside fish that show signs of diseases and parasites
  • Grade selected fish by visual inspection according to sashimi-grade criteria and workplace procedures
  • Set aside fish that fail to meet sashimi-grade criteria for other uses or markets
       

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
Check received sashimi-grade fish for damage or bend 
Store fish under chilled, hygienic conditions to prevent damage 
Inspect and set aside fish that show signs of diseases and parasites 
Grade selected fish by visual inspection according to sashimi-grade criteria and workplace procedures 
Set aside fish that fail to meet sashimi-grade criteria for other uses or markets 
Wipe clean sashimi-grade fish of any slime 
Remove any ice within the body cavity and replace with potable ice sealed in plastic bags to ensure that the temperature of the fish meets food regulations 
Weigh, pack and label cleaned fish for transport to meet the workplace and regulatory requirements of the transport company, domestic customer or the importing country 
Maintain identification and traceability of product according to workplace food safety program 
Check received sashimi-grade fish for damage or bend 
Store fish under chilled, hygienic conditions to prevent damage 
Inspect and set aside fish that show signs of diseases and parasites 
Grade selected fish by visual inspection according to sashimi-grade criteria and workplace procedures 
Set aside fish that fail to meet sashimi-grade criteria for other uses or markets 

Forms

Assessment Cover Sheet

SFIPRO302 - Handle and pack sashimi-grade 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

SFIPRO302 - Handle and pack sashimi-grade 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: