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

SFIPROC503C Mapping and Delivery Guide
Analyse seafood packaging requirements

Version 1.0
Issue Date: May 2024


Qualification -
Unit of Competency SFIPROC503C - Analyse seafood packaging requirements
Description This unit of competency involves analysing the role that packaging plays in the marketability of seafood to consumers or commercial customers and in nominating packaging solutions which maximise marketability while conforming to particular product requirements.The unit includes consideration of factors which impact on the choice of packaging media, including characteristics of closure systems, print processes and inks, pre-packaging operations required and an evaluation of post-packaging operations, including handling, warehousing and distribution considerations.No licensing, legislative, regulatory or certification requirements apply to this unit at the time of publication.
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 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.
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: Determine market perceptions to a suitable range of packaging forms
  • Sales data is analysed to determine market sensitivities to particular packaging forms.
  • Analysis of results is used to identify preferred packaging form.
  • Preferred packaging form is assessed for consistency with product specification and/or statutory requirements.
       
Element: Analyse the characteristics of packaging forms
  • The physical barrier and inertness characteristics of packaging materials are analysed.
  • The analysis of materials is compared to product specifications to determine appropriate solutions.
  • Closure systems are proposed which conform to product specification, tamper resistance requirements and customer preference.
  • Print processes and inks are nominated according to product specification.
  • Processes involved in pre-packaging are evaluated to determine equipment and/or resource requirements.
  • A packaging solution for the nominated product is formulated for approval.
       
Element: Implement packaging solutions for nominated products
  • A plan for the implementation of the packaging solution is developed.
  • Processing plans are modified or adjusted to incorporate new packaging requirements.
       


Evidence Required

List the assessment methods to be used and the context and resources required for assessment. Copy and paste the relevant sections from the evidence guide below and then re-write these in plain English.

The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package.

Overview of assessment

Critical aspects for assessment evidence required to demonstrate competence in this unit

Assessment must confirm the ability to:

determine the packaging requirements for seafood product and to propose solutions which satisfy the range of technical and regulatory requirements.

Assessment must confirm knowledge of:

costings for new packaging methods

packaging parameters from product specifications

packaging specifications, control points and operating parameters

load-shifting equipment requirements

management of food safety requirements

OHS requirements

printing, labelling and/or marking requirements

relevant protective clothing and/or equipment

the physical packaging, packing and stacking equipment requirements

treatments for the disposal of wastes generated by packaging operations.

Context of and specific resources for assessment

Assessment may be conducted in the workplace or in a simulated work environment.

Resources may include:

access to enterprise expertise in production, engineering and costing

access to off-site facilities to view alternative packaging processes

enterprise policy relating to the control and disposal of wastes

enterprise product specifications

food safety and other relevant technical standards

HACCP plan

OHS policy and procedures

packaging and labelling regulations and/or requirements.

Method of assessment

The following assessment methods are suggested:

project (work or scenario based)

workplace documentation

written or oral questions.

Guidance information for assessment

This unit may be assessed holistically with other units within a qualification.

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.

Required skills

collecting, treating and disposing of waste generated by packaging operations

communicating with stakeholders, including customers, work teams and management

controlling temperature to ensure requirements for packaging materials and/or packaged product are being met

determining logistics for the physical movement of packaging materials and packaged product

developing packaging schedules

giving attention to detail

identifying occupational health and safety (OHS) hazards, carrying out risk assessment and applying hierarchical controls

locating, interpreting and applying relevant information to determine preferred packaging forms

planning

processing requirements, including quality and legal requirements for packaged product, identification of weight, date codes and other labelling requirements, printing standards and documentation

solving problems.

Literacy skills used for:

compiling reports

preparing detailed procedures and specifications

preparing technical reports

reading and interpreting food standards and other technical standards

reading and interpreting production specifications

reading and interpreting technical specifications.

Numeracy skills used for:

calculating production data

estimating costs

estimating volume

formulating design criteria

recording production data.

Required knowledge

identification of packaging requirements from product specifications

packaging equipment purpose and operation, including the operating principles of common packaging equipment, such as fill and seal, cartoning, labelling, vacuum sealing, heat shrink wrapping and/or palletising

purpose and principles of packaging methods

relationships between packaging methods or processes and other processing operations

risk of product contamination from incorrect use and/or storage of packaging and packaging consumables

stacking or packaging specifications, procedures and operating parameters.

The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.

Relevant government regulations, licensing and other compliance requirements may include:

ecologically sustainable development (ESD) principles, environmental hazard identification, risk assessment and control

food safety, Hazard Analysis Critical Control Point (HACCP), hygiene and temperature control along chain of custody

imports quarantine and inspection, and importing approved arrangements for Australian Quarantine Inspection Service (AQIS), Australian Customs Service (ACS) and Biosecurity Australia (BA)

OHS hazard identification, risk assessment and control

product quality assurance:

correct naming and labelling (e.g. country of origin, Australian Fish Names Standard and eco-labelling)

correct quantities, sizes, other customer requirements

third-party certification (e.g. Australian Grown and ISO 14001:2004 Environmental management systems).

Food safety and hygiene regulations and procedures may include:

Australian Shellfish Sanitation program

display, packaging and sale of food, including seafood and aquatic products

equipment design, use, cleaning and maintenance

exporting requirements, including AQIS Export Control (Fish) orders

handling and disposal of condemned or recalled seafood products

HACCP, food safety program, and other risk minimisation and quality assurance systems

location, construction and servicing of seafood premises

people, product and place hygiene and sanitation requirements

Primary Products Standard and the Australian Seafood Standard (voluntary)

processing, further processing and preparation of food, including seafood and aquatic products

product labelling, tracing and re-call

receipt, storage and transportation of food, including seafood and aquatic products

requirements set out in Australian and New Zealand Food Authority (ANZFA) Food Standards Code and state and territory food regulations

temperature and contamination control along chain of custody.

ESD principles may include:

controlling the use and recycling of water, and managing water quality and quantity

increasing use of renewable, recyclable and recoverable resources

managing environmental hazard identification, risk assessment and control

managing imported products quarantine and inspection, facility biosecurity, translocation of livestock and genetic material, and health certification

managing stock health and welfare, especially for handling, holding, transport and slaughter

managing, controlling and treating effluents, chemical residues, contaminants, wastes and pollution

minimising noise, dust, light or odour emissions

planning environmental and resource efficiency improvements

preventing genetically modified organisms and live cultured or held organisms from escaping into environment

reducing emissions of greenhouse gases

reducing use of non-renewable resources

reducing energy use and introducing alternative energy sources.

Characteristics of packaging may include:

cost-effectiveness

decoration

ease of use

label content

tamper proof

type:

aluminium

co-extruded structures

flexible plastics

glass

laminated

paper and board

recycled or reused materials

regenerated cellulose

rigid plastics

steel.

Physical barriers and inertness may include:

chemical inertness

gas transmission rate

lipid resistance

water vapour transmission rate.

Analysis of materials may include consideration of:

impact strength

folding resistance

light stability

recyclability of wastes

special equipment requirements

tear strength

temperature tolerance

tensile strength.

Closure systems may include:

crown cap

plug seal

seals:

adhesive

heat

pressure

wrap:

shrink

stretch.

Pre-packaging may include:

aesthetic or decorative treatments

chilling

counting

freezing

in-pack heat treatment

maturation

retorting

volume dispensing

weighing.

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
Sales data is analysed to determine market sensitivities to particular packaging forms. 
Analysis of results is used to identify preferred packaging form. 
Preferred packaging form is assessed for consistency with product specification and/or statutory requirements. 
The physical barrier and inertness characteristics of packaging materials are analysed. 
The analysis of materials is compared to product specifications to determine appropriate solutions. 
Closure systems are proposed which conform to product specification, tamper resistance requirements and customer preference. 
Print processes and inks are nominated according to product specification. 
Processes involved in pre-packaging are evaluated to determine equipment and/or resource requirements. 
A packaging solution for the nominated product is formulated for approval. 
A plan for the implementation of the packaging solution is developed. 
Processing plans are modified or adjusted to incorporate new packaging requirements. 

Forms

Assessment Cover Sheet

SFIPROC503C - Analyse seafood packaging requirements
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

SFIPROC503C - Analyse seafood packaging requirements

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: