Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
SFIPROC502C Mapping and Delivery Guide
Produce technical reports on seafood processing systems
Version 1.0
Issue Date: May 2024
Qualification | - |
Unit of Competency | SFIPROC502C - Produce technical reports on seafood processing systems |
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Description | This unit of competency involves producing accurate flow diagrams detailing the sequence of activities employed in commercial processing or manufacturing of seafood products. It includes the need to consider regulations impacting on the way food is manufactured and to analyse specific activities on the basis of chemical, physical, microbiological and energy considerations relating to product specifications.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, including occupational health and safety (OHS) guidelines, food safety and hygiene regulations and procedures and ecologically sustainable development (ESD) principles. | ||
Duration and Setting | X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting. |
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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 | |
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Elements of Competency | Performance Criteria | |||||||
Element: Produce detailed process flow diagrams |
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Element: Identify and quantify energy requirements at relevant stages of the production process |
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Element: Determine microbiological factors relating to the production process |
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Element: Define chemical and physical aspects of the production process |
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Element: Determine packaging and storage conditions required for seafood product |
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