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

SFISTOR203C Mapping and Delivery Guide
Assemble and load refrigerated product

Version 1.0
Issue Date: May 2024


Qualification -
Unit of Competency SFISTOR203C - Assemble and load refrigerated product
Description This unit of competency involves assembling packs/cases and loading refrigerated product onto a transport unit. It covers transferring the product from fishing vessels, packing facilities or other production facilities onto a transport vehicle, rail or air freight. For live product use SFISTOR204A Prepare, pack and dispatch stock for live transport. 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 This unit will has application for personnel at seafood cooperatives, aquaculture and fishing enterprise Licences may be required if operating load-shifting equipment, such as forklifts.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. Equipment operation, maintenance, repairs and calibrations are undertaken in a safe manner that conforms to manufacturer instructions. Appropriate personal protective equipment (PPE) is selected, checked and maintained.
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: Prepare transport unit
  • Work instructions are noted and confirmed with supervisor.
  • Transport unit is checked to ensure that it is clean, refrigeration or insulation is operational and is ready to accept refrigerated product.
       
Element: Assemble and check product
  • Product temperature and labelling are checked to ensure that they are correct.
  • Product is assembled before unloading and put onto a pallet, if required, ensuring that product temperature is not compromised whilst product is waiting to be unloaded.
  • , Product is weighed, where required. and weight recorded.
  • Weighed product is re-iced, as necessary, after weighing to ensure correct temperature of product.
       
Element: Load product
  • Product is carefully placed into transport unit in a manner that will ensure that the product and packaging are not compromised.
  • Frozen product is carefully transferred immediately from refrigerated storage into a refrigerated transport unit that is able to maintain product at correct temperature.
  • Records of product loaded, number of packs/cases/pallets, product identification codes, product temperature and consignment documentation are collected and checked.
  • Documentation is returned to the supervisor at the workplace.
       


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 ability to:

assemble and load fresh and frozen product

ensure product temperature always conforms to national, state or territory food safety regulations

maintain personal, workplace and product hygiene

record weights, container numbers and product identification.

Assessment must confirm knowledge of:

hygiene requirements

temperature requirements.

Context of and specific resources for assessment

Assessment is to be conducted at the workplace or in a simulated work environment.

Resources may include:

consignment notes

fish tubs, cases, styrene boxes and cardboard boxes

fresh seafood product

frozen seafood product

ice

pallets

product labels

scales

thermometers.

Method of assessment

The following assessment methods are suggested:

demonstration, such as weighing and transferring fresh and frozen product onto a refrigerated van

written or oral questions relating to required knowledge.

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

assembling fresh and frozen product

communicating orally to give and receive information

icing fresh product

identifying species

maintaining records

using weighing scales.

Literacy skills used for:

reading and checking a consignment note

reading and following OHS standards

recording information about weight.

Numeracy skills used for:

assembling product as directed

counting accurately

reading a thermometer

weighing fish.

Required knowledge

hygienic handling and transport of fresh and frozen products

personal, workplace and product hygiene

safe procedures for manual handling and load shifting

temperature storage and handling requirements.

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:

biosecurity, translocation and quarantine

business or workplace operations, policies and practices

correct marketing names and labelling

environmental hazard identification, risk assessment and control

food safety/Hazard Analysis Critical Control Point (HACCP), hygiene and temperature control along chain of custody, and Australian Quarantine Inspection Service (AQIS) Export Control (Fish) orders

health and welfare of aquatic animals

OHS hazard identification, risk assessment and control.

OHS guidelines may include:

appropriate workplace provision of first aid kits and fire extinguishers

clean, uncluttered, hygienic workplace

codes of practice, regulations and/or guidance notes which may apply in a jurisdiction or industry sector

enterprise-specific OHS procedures, policies or standards

hazard and risk assessment of workplace and maintenance activities and control measures

induction or training of staff, contractors and visitors in relevant OHS procedures and/or requirements to allow them to carry out their duties in a safe manner

OHS training register

safe lifting, carrying and handling techniques, including manual handling, and the handling and storage of hazardous substances

safe systems and procedures for confined space entry and the protection of people in the workplace

systems and procedures for the safe maintenance of property, machinery and equipment, including hydraulics and exposed moving parts

the appropriate use, maintenance and storage of PPE.

Food safety and hygiene regulations and procedures may include:

Australian Shellfish Sanitation program

equipment design, use, cleaning and maintenance

exporting requirements, including AQIS Export Control (Fish) orders

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)

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:

applying animal welfare ethics and procedures

controlling effluents, chemical residues, contaminants, wastes and pollution

improving energy efficiency

increasing use of renewable, recyclable and recoverable resources

minimising noise, dust, light or odour emissions

preventing live cultured or held organisms from escaping into environment

reducing emissions of greenhouse gases

reducing energy use

reducing use of non-renewable resources

undertaking environmental hazard identification, risk assessment and control.

PPE may include:

gloves, mitts or gauntlets, and protective hand and arm covering

protective hair, beard and boot covers

insulated protective clothing for freezers or chillers and refrigeration units

non-slip and waterproof boots (gumboots) or other safety footwear

protective eyewear, glasses and face mask

uniforms, overalls or protective clothing (e.g. mesh and waterproof aprons).

Transport unit may include:

air transport

insulated vehicles for fresh product

rail transport

refrigerated containers

refrigerated trucks for fresh and frozen product.

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
Work instructions are noted and confirmed with supervisor. 
Transport unit is checked to ensure that it is clean, refrigeration or insulation is operational and is ready to accept refrigerated product. 
Product temperature and labelling are checked to ensure that they are correct. 
Product is assembled before unloading and put onto a pallet, if required, ensuring that product temperature is not compromised whilst product is waiting to be unloaded. 
, Product is weighed, where required. and weight recorded. 
Weighed product is re-iced, as necessary, after weighing to ensure correct temperature of product. 
Product is carefully placed into transport unit in a manner that will ensure that the product and packaging are not compromised. 
Frozen product is carefully transferred immediately from refrigerated storage into a refrigerated transport unit that is able to maintain product at correct temperature. 
Records of product loaded, number of packs/cases/pallets, product identification codes, product temperature and consignment documentation are collected and checked. 
Documentation is returned to the supervisor at the workplace. 

Forms

Assessment Cover Sheet

SFISTOR203C - Assemble and load refrigerated product
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

SFISTOR203C - Assemble and load refrigerated product

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: