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

SFIPROC603C Mapping and Delivery Guide
Develop and manage seafood and related product production trials

Version 1.0
Issue Date: May 2024


Qualification -
Unit of Competency SFIPROC603C - Develop and manage seafood and related product production trials
Description This unit of competency involves gathering material, equipment and personnel to ensure that production trials match realistic processing expectations.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 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: Gather information relating to the trial of a new product
  • Expectations relating to production trials are canvassed and agreed.
  • Agreed expectations are incorporated into a production plan for the trial.
  • Raw material specifications are assessed against the desired outcomes of the production trial.
       
Element: Develop and implement plans for the trial production
  • Ingredients for trial are arranged or assembled to facilitate the production trial.
  • Arrangements for availability of equipment and personnel are developed and agreed.
  • Appropriate staff training is conducted.
  • Constraints to production trials are identified and solutions developed and implemented.
  • Arrangements for testing and/or laboratory facilities during the trial are developed.
  • Documentation relating to trial productions is completed accurately.
       
Element: Produce new product under trial conditions
  • New product is produced under trial conditions within agreed timeframes.
  • Trial product quantity is consistent with realistic production volumes.
  • Opportunities to improve product revealed during trial are identified and implemented to optimise use of equipment/personnel.
  • Production trial complies with relevant legislation and enterprise requirements.
       
Element: Analyse and record results of production trial
  • Results of production trial are assessed against original expectations and product specifications, and communicated to all interested parties.
  • Documentation related to production trial is completed accurately.
  • Production costs based on the trial are assessed and communicated to interested parties.
  • Limitations, improvements and modifications are identified and communicated to all interested parties.
       


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:

perform tasks necessary to take a new product concept and develop a plan for production trials, and to implement and manage trials for the purpose of gathering sufficient data to confirm production viability.

Assessment must confirm knowledge of:

analysis techniques

enterprise expectations of new product and initial specifications

enterprise standard operating procedures (SOPs)

food safety requirements, including HACCP

laboratory test facilities relevant to the product being trailed

location and availability of raw material inputs

location and availability of sufficient storage capacity for product generated during trials

relevant standards which impact on the new product.

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, processing and/or engineering

enterprise HACCP plan

enterprise SOPs

equipment and/or facilities suitable to the scope and scale of the trial

food safety and other relevant standards

relevant product specifications

sufficient product or raw material to reflect a commercial quantity for the trial.

Method of assessment

The following assessment methods are suggested:

interview

project (work or scenario based)

workplace documents, such as plans, data, evaluations and reports

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, recording and analysing data

communicating trial information with work teams and managers

coordinating activities, supplies and processes

identifying and monitoring critical control points

identifying skill gaps in processing activities

interpreting regulations, standards and specifications

optimising a range of processing equipment

planning

prioritising tasks and giving appropriate attention to detail

scheduling tests

solving problems

training staff.

Literacy skills used for:

compiling reports

completing complex forms

interpreting technical documents/publications

reading and interpreting information

recording and interpreting data.

Numeracy skills used for:

calculating averages and/or percentages

calculating production data

estimating safe working loads

estimating time, volume, flows and pressures.

Required knowledge

Hazard Analysis Critical Control Point (HACCP) and food safety systems

product development methodology

production planning

seafood quality, handling and preservation methods.

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:

ESD principles, environmental hazard identification, risk assessment and control

food safety, 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)

business or workplace operations, policies and practices:

commercial law, including fair trading and trade practices

consumer law

corporate law, including registration, licensing and financial reporting

disability policies and practices

equal opportunity, anti-discrimination and sexual harassment

industrial relations and awards, individual employment contracts and share of catch agreements

jurisdictional variations

superannuation

taxation

trade practices

warnings and dismissals

worker's compensation

occupational health and safety (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 and 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 recall

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:

increasing use of renewable, recyclable and recoverable resources

managing environmental hazard identification, risk assessment and control

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

minimising noise, dust, light or odour emissions

planning environmental and resource efficiency improvements

reducing emissions of greenhouse gases

reducing use of non-renewable resources

reducing energy use and introducing alternative energy sources.

Expectations may include:

cost factors

enterprise product specifications

quality parameters

requirements of food safety and other relevant standards

volume deemed necessary to provide reliable data.

Plans may include:

detailing:

charts

equipment

personnel

records.

Constraints may include:

availability of:

budgets

equipment

out-of-hours operation

raw material

suitably skilled personnel.

Testing may include:

availability of suitable quantities of product to facilitate realistic testing

quality parameters

test equipment and/or facilities required.

Opportunities to improve product may include:

improvements to quality

increased output

opportunities to reduce costs.

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
Expectations relating to production trials are canvassed and agreed. 
Agreed expectations are incorporated into a production plan for the trial. 
Raw material specifications are assessed against the desired outcomes of the production trial. 
Ingredients for trial are arranged or assembled to facilitate the production trial. 
Arrangements for availability of equipment and personnel are developed and agreed. 
Appropriate staff training is conducted. 
Constraints to production trials are identified and solutions developed and implemented. 
Arrangements for testing and/or laboratory facilities during the trial are developed. 
Documentation relating to trial productions is completed accurately. 
New product is produced under trial conditions within agreed timeframes. 
Trial product quantity is consistent with realistic production volumes. 
Opportunities to improve product revealed during trial are identified and implemented to optimise use of equipment/personnel. 
Production trial complies with relevant legislation and enterprise requirements. 
Results of production trial are assessed against original expectations and product specifications, and communicated to all interested parties. 
Documentation related to production trial is completed accurately. 
Production costs based on the trial are assessed and communicated to interested parties. 
Limitations, improvements and modifications are identified and communicated to all interested parties. 

Forms

Assessment Cover Sheet

SFIPROC603C - Develop and manage seafood and related product production trials
Assessment task 1: [title]

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Student ID:

I declare that the assessment tasks submitted for this unit are my own work.

Student signature:

Result: Competent Not yet competent

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Assessor name:

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Assessment Record Sheet

SFIPROC603C - Develop and manage seafood and related product production trials

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

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