Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
SFIXSI101 Mapping and Delivery Guide
Apply basic seafood handling and safety practices
Version 1.0
Issue Date: May 2024
Qualification | - |
Unit of Competency | SFIXSI101 - Apply basic seafood handling and safety practices |
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Description | |||
Employability Skills | |||
Learning Outcomes and Application | This unit of competency describes the skills and knowledge required to handle and store seafood and aquatic products according to workplace requirements and the food safety program. The unit applies to individuals who handle and store seafood products destined for human consumption across all seafood industry sectors, with the exception of pearls or ornamentals.All work must be carried out to comply with workplace procedures, according to state/territory health and safety, food safety, biosecurity 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. |
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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: Identify hazards and risks to seafood and aquatic products |
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Element: Follow hygiene standards and practices |
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Element: Handle and store seafood and aquatic products |
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Element: Follow the workplace food safety program |
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