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Evidence Guide: FDFFST4051A - Identify and implement product safety and quality processes for fish and seafood products

Student: __________________________________________________

Signature: _________________________________________________

Tips for gathering evidence to demonstrate your skills

The important thing to remember when gathering evidence is that the more evidence the better - that is, the more evidence you gather to demonstrate your skills, the more confident an assessor can be that you have learned the skills not just at one point in time, but are continuing to apply and develop those skills (as opposed to just learning for the test!). Furthermore, one piece of evidence that you collect will not usualy demonstrate all the required criteria for a unit of competency, whereas multiple overlapping pieces of evidence will usually do the trick!

From the Wiki University

 

FDFFST4051A - Identify and implement product safety and quality processes for fish and seafood products

What evidence can you provide to prove your understanding of each of the following citeria?

Identify harvesting and storage practices for fish and seafood

  1. Techniques used to harvest fish and seafood are identified
  2. Appropriate storage procedures for fish and seafood products to prevent spoilage are selected
  3. Spoilage organisms associated with fish and seafood are identified
Techniques used to harvest fish and seafood are identified

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Appropriate storage procedures for fish and seafood products to prevent spoilage are selected

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Spoilage organisms associated with fish and seafood are identified

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Select the processing techniques and technology used to produce various fish and seafood products

  1. Sensory evaluation of fish and/or seafood is performed
  2. The suitability of the fish and/or seafood for use in the manufacturing process is assessed
  3. The manufacturing process used to produce a pickled, cured, frozen, or canned fish and/or seafood is identified
Sensory evaluation of fish and/or seafood is performed

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

The suitability of the fish and/or seafood for use in the manufacturing process is assessed

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

The manufacturing process used to produce a pickled, cured, frozen, or canned fish and/or seafood is identified

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Monitor commercial techniques to manufacture fish and/or seafood product samples

  1. Appropriate manufacturing process to produce "value-added" fish and/or seafood products is established
  2. A process chart is constructed for a selected fish or seafood product
  3. The production system is set to the required operating specifications and production to specification verified
  4. Testing techniques are carried out on product samples
Appropriate manufacturing process to produce "value-added" fish and/or seafood products is established

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

A process chart is constructed for a selected fish or seafood product

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

The production system is set to the required operating specifications and production to specification verified

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Testing techniques are carried out on product samples

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Review production processes

  1. The critical control points (CCPs) and critical limits for product safety are reviewed
  2. Operating procedures are reviewed for food safety and quality
  3. The OHS plan is reviewed for processing of food products
  4. Environmental impacts and associated costs are reviewed for processing of food products
The critical control points (CCPs) and critical limits for product safety are reviewed

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Operating procedures are reviewed for food safety and quality

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

The OHS plan is reviewed for processing of food products

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Environmental impacts and associated costs are reviewed for processing of food products

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Evidence Guide

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

A person who demonstrates competency in this unit must be able to produce samples of fish and seafood products, and to provide information and data for reviewing the production system

Critical aspects for assessment and evidence required to demonstrate competency in this unit

Critical aspects of assessment must include evidence of the ability to use commercial processing techniques to produce samples of fish and seafood products, to implement packaging and storage arrangements for fish and seafood products, and to review the production system for food safety and quality and environmental impact.

Context of and specific resources for assessment

Assessment of performance requirements in this unit should be undertaken within the context of food technology. Competency is demonstrated by performance of all stated criteria, including the critical aspects and knowledge and skills elaborated in the Evidence Guide, and within the scope as defined by the Range Statements applicable to the workplace environment.

Assessment must occur in a real or simulated workplace where the assessee has access to:

Production process and related equipment, manufacturers’ advice and operating procedures

Suitable fish and seafood and production facilities to produce product samples

Tests used to report relevant product/process information and recorded results

Method of assessment

The following assessment methods are suggested:

Analysis of product and process carried out under the candidate’s supervision

Written and/or oral questioning to assess knowledge and understanding

Observation of candidate conducting a range of processes and tests

A report on review of the production system

Guidance information for assessment

Evidence should be gathered over a period of time in a range of actual or simulated environments.

Required Skills and Knowledge

Required skills include:

Ability to:

classify fish and seafood classes according to their phylum/species

select appropriate storage procedures for fish and seafood products to prevent spoilage

perform sensory evaluation of fish and/or seafood

assess the suitability of the fish and/or seafood for use in the manufacturing process

establish the manufacturing processes used to produce "value-added" fish and/or seafood products

manufacture a range of sample fish and/or seafood products

construct a process chart for a selected fish or seafood product

Required knowledge includes:

Knowledge of:

fish and seafood classes according to their phylum/species

species of fish and seafood which are generally used in food industry/retail

harvesting techniques

storage procedure for fresh and cooked fish and seafood

spoilage organisms associated with fish and seafood

sensory evaluation of fish and/or seafood

manufacturing processes used to produce pickled, cured, frozen and canned fish and/or seafood

manufacturing processes used to produce "value-added" fish and/or seafood product such as fish/seafood nuggets, sushi and sushimi

testing procedures for raw materials through to manufactured product

stages of production, CCPs and critical limits

packaging procedures

quality and continuous improvement processes

Range Statement

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.

Occupational health and safety requirements

Federal and state legislation, regulations, and codes of practice

Enterprise requirements

Safety Data Sheets (SDSs) for hazardous substances

Regulations

Australian and international food safety standards

Australian Quarantine Inspection Service (AQIS) Export Control (Fish) Orders

International, Australian and State EPA protocols and regulations regarding effluent

Quality system requirements

Materials, equipment and systems

Fish/seafood processing chemicals, fish/seafood processing equipment may include smoking equipment and curing equipment, knives, cutting bench, bandsaw, fish filleting troughs, fish tubs and trays, fish skinning machines, thaw tank, peelings baskets, scales and shucking knives.

Fish & Seafood Species

Fish may include flounder, john dory, mirror dory, snapper, gemfish, red fish, flathead, sea bream, kingfish, jewfish, blue eye, mackerel, Atlantic salmon, ocean trout.

Seafood may include squid, octopus and cuttlefish species; lobsters, bugs, prawns, crabs, yabbies; oyster, scallop, abalone and mussel species.

"Value-added" products may include fish/seafood nuggets , sushi, sushimi, crab sticks and spring rolls.