Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
SFISAD202 Mapping and Delivery Guide Retail seafood
Version 1.0 Issue Date: May 2024
Qualification
-
Unit of Competency
SFISAD202 - Retail seafood
Description
Employability Skills
Learning Outcomes and Application
This unit of competency describes the skills and knowledge required to set up, serve from, and pack up a retail display of fresh, frozen and/or live seafood. It includes the ability to assess seafood freshness, assemble a display that attracts customers, ensure correct temperature of product and avoid cross-contamination, serve customers, clean display and count and store remaining product after packing up.The unit applies to individuals who, under supervision, undertake routine tasks in setting up and maintaining a retail display in outlets, including supermarkets that sell fresh, frozen and/or live seafood to the public. 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: Set up display
Select and fit personal protective equipment according to food and health and safety requirements
Remove seafood from chiller, assess for freshness and suitability, and prepare for retail display
Dispose of unsuitable product according to environmental requirements
Check temperature of product in retail display to ensure conformity with food safety requirements
Check display to ensure that no cross-contamination occurs between raw and cooked products
Clean and prepare price tickets to show the correct name and price
Place live product in tanks if available, and monitor and maintain water quality to set requirements of the species
Element: Maintain display
Monitor product temperature to ensure that it is within the required range
Keep fresh product moist and attractive according to workplace procedures
Ensure ice and water used on fresh product is potable according to food safety requirements
Check display of frozen product to ensure that all products are within their use-by date and are placed below the freezer unit load line according to manufacturer instructions
Check live product display tanks if available, to ensure fish are sterile and water quality is appropriate for the species
Report faults in refrigeration, tank and other equipment to the relevant personnel
Element: Serve customers
Apply knowledge of product shelf life and suggested cooking methods when communicating to customers
Trim, skin or scale product to order according to food safety and workplace requirements
Handle, weigh, wrap and package product according to food safety and workplace requirements
Element: Pack up and clean up
Remove product from retail display, assess freshness and suitability for consumption and dispose of unsuitable product according to environmental requirements
Check use-by dates on packaged fresh and frozen product and dispose of out-of-date product according to environmental requirements
Remove and clean price tags according to workplace cleaning procedures
Clean the empty retail display, fresh product preparation areas and refrigerated storage rooms according to food safety and workplace cleaning requirements
Clean live tank displays if available, to maintain water quality according to species
Element: Count and store stock
Undertake stocktake of fresh, frozen and/or live product according to workplace procedures
Record identification and traceability of unpackaged fresh and/or live product
Place product in chiller and freezer storage rooms in appropriate areas and re-ice product as required
Select and fit personal protective equipment according to food and health and safety requirements
Remove seafood from chiller, assess for freshness and suitability, and prepare for retail display
Dispose of unsuitable product according to environmental requirements
Check temperature of product in retail display to ensure conformity with food safety requirements
Check display to ensure that no cross-contamination occurs between raw and cooked products
Clean and prepare price tickets to show the correct name and price
Place live product in tanks if available, and monitor and maintain water quality to set requirements of the species
Monitor product temperature to ensure that it is within the required range
Keep fresh product moist and attractive according to workplace procedures
Ensure ice and water used on fresh product is potable according to food safety requirements
Check display of frozen product to ensure that all products are within their use-by date and are placed below the freezer unit load line according to manufacturer instructions
Check live product display tanks if available, to ensure fish are sterile and water quality is appropriate for the species
Report faults in refrigeration, tank and other equipment to the relevant personnel
Apply knowledge of product shelf life and suggested cooking methods when communicating to customers
Trim, skin or scale product to order according to food safety and workplace requirements
Handle, weigh, wrap and package product according to food safety and workplace requirements
Remove product from retail display, assess freshness and suitability for consumption and dispose of unsuitable product according to environmental requirements
Check use-by dates on packaged fresh and frozen product and dispose of out-of-date product according to environmental requirements
Remove and clean price tags according to workplace cleaning procedures
Clean the empty retail display, fresh product preparation areas and refrigerated storage rooms according to food safety and workplace cleaning requirements
Clean live tank displays if available, to maintain water quality according to species
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
Select and fit personal protective equipment according to food and health and safety requirements
Remove seafood from chiller, assess for freshness and suitability, and prepare for retail display
Dispose of unsuitable product according to environmental requirements
Check temperature of product in retail display to ensure conformity with food safety requirements
Check display to ensure that no cross-contamination occurs between raw and cooked products
Clean and prepare price tickets to show the correct name and price
Place live product in tanks if available, and monitor and maintain water quality to set requirements of the species
Monitor product temperature to ensure that it is within the required range
Keep fresh product moist and attractive according to workplace procedures
Ensure ice and water used on fresh product is potable according to food safety requirements
Check display of frozen product to ensure that all products are within their use-by date and are placed below the freezer unit load line according to manufacturer instructions
Check live product display tanks if available, to ensure fish are sterile and water quality is appropriate for the species
Report faults in refrigeration, tank and other equipment to the relevant personnel
Apply knowledge of product shelf life and suggested cooking methods when communicating to customers
Trim, skin or scale product to order according to food safety and workplace requirements
Handle, weigh, wrap and package product according to food safety and workplace requirements
Remove product from retail display, assess freshness and suitability for consumption and dispose of unsuitable product according to environmental requirements
Check use-by dates on packaged fresh and frozen product and dispose of out-of-date product according to environmental requirements
Remove and clean price tags according to workplace cleaning procedures
Clean the empty retail display, fresh product preparation areas and refrigerated storage rooms according to food safety and workplace cleaning requirements
Clean live tank displays if available, to maintain water quality according to species
Undertake stocktake of fresh, frozen and/or live product according to workplace procedures
Record identification and traceability of unpackaged fresh and/or live product
Place product in chiller and freezer storage rooms in appropriate areas and re-ice product as required
Select and fit personal protective equipment according to food and health and safety requirements
Remove seafood from chiller, assess for freshness and suitability, and prepare for retail display
Dispose of unsuitable product according to environmental requirements
Check temperature of product in retail display to ensure conformity with food safety requirements
Check display to ensure that no cross-contamination occurs between raw and cooked products
Clean and prepare price tickets to show the correct name and price
Place live product in tanks if available, and monitor and maintain water quality to set requirements of the species
Monitor product temperature to ensure that it is within the required range
Keep fresh product moist and attractive according to workplace procedures
Ensure ice and water used on fresh product is potable according to food safety requirements
Check display of frozen product to ensure that all products are within their use-by date and are placed below the freezer unit load line according to manufacturer instructions
Check live product display tanks if available, to ensure fish are sterile and water quality is appropriate for the species
Report faults in refrigeration, tank and other equipment to the relevant personnel
Apply knowledge of product shelf life and suggested cooking methods when communicating to customers
Trim, skin or scale product to order according to food safety and workplace requirements
Handle, weigh, wrap and package product according to food safety and workplace requirements
Remove product from retail display, assess freshness and suitability for consumption and dispose of unsuitable product according to environmental requirements
Check use-by dates on packaged fresh and frozen product and dispose of out-of-date product according to environmental requirements
Remove and clean price tags according to workplace cleaning procedures
Clean the empty retail display, fresh product preparation areas and refrigerated storage rooms according to food safety and workplace cleaning requirements
Clean live tank displays if available, to maintain water quality according to species
Forms
Assessment Cover Sheet
SFISAD202 - Retail seafood
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
SFISAD202 - Retail seafood
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