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Evidence Guide: SFIDIST202B - Retail fresh, frozen and live seafood

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

 

SFIDIST202B - Retail fresh, frozen and live seafood

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

Set up display

  1. Appropriate personal protective clothing is worn, according to enterprise procedures and occupational health and safety requirements.
  2. Seafood is taken from chiller, assessed for freshness and suitability, and prepared for retail display according to enterprise procedures and occupational health and safety requirements.
  3. Product identified as unsuitable is set aside and dealt with according to enterprise procedures.
  4. Temperature of product in retail display is checked to ensure conformity with enterprise procedures and food regulations.
  5. Display is checked to ensure that no cross-contamination occurs between raw and cooked product, according to food regulations.
  6. Price tickets are prepared to show the correct name and price and are clean before being placed on the display, according to enterprise procedures and food regulations.
  7. Live product is placed in tanks, according to enterprise procedures.
Appropriate personal protective clothing is worn, according to enterprise procedures and occupational health and safety requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Seafood is taken from chiller, assessed for freshness and suitability, and prepared for retail display according to enterprise procedures and occupational health and safety requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Product identified as unsuitable is set aside and dealt with according to enterprise procedures.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Temperature of product in retail display is checked to ensure conformity with enterprise procedures and food regulations.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Display is checked to ensure that no cross-contamination occurs between raw and cooked product, according to food regulations.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Price tickets are prepared to show the correct name and price and are clean before being placed on the display, according to enterprise procedures and food regulations.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Live product is placed in tanks, according to enterprise procedures.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Maintain display

  1. Product temperature is monitored according to enterprise procedures to ensure that it is within the required range, and according to food regulations.
  2. Fresh product is kept moist and attractive, according to enterprise procedures.
  3. Ice and water used on fresh product is potable, according to food regulations.
  4. Display is checked and adjusted if necessary, according to enterprise procedures.
  5. Display of frozen product is checked to ensure that all product is within its use-by-date and is placed below the freezer unit's load line, according to the manufacturer's instructions.
  6. Live product display tanks are checked to ensure all dead and dying fish are removed, and equipment is in full working order, according to enterprise procedures.
  7. Faults in refrigeration, tank and other equipment, are reported to the appropriate person, according to enterprise procedures.
Product temperature is monitored according to enterprise procedures to ensure that it is within the required range, and according to food regulations.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Fresh product is kept moist and attractive, according to enterprise procedures.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Ice and water used on fresh product is potable, according to food regulations.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Display is checked and adjusted if necessary, according to enterprise procedures.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Display of frozen product is checked to ensure that all product is within its use-by-date and is placed below the freezer unit's load line, according to the manufacturer's instructions.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Live product display tanks are checked to ensure all dead and dying fish are removed, and equipment is in full working order, according to enterprise procedures.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Faults in refrigeration, tank and other equipment, are reported to the appropriate person, according to enterprise procedures.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Serve customers

  1. Product knowledge is demonstrated in all communications with customer, in regard to shelf life and suggested cooking methods, according to enterprise procedures.
  2. Product is trimmed or scaled to order by the appropriate person, according to enterprise procedures.
  3. Product is handled, weighed, wrapped and packaged, according to enterprise procedures and food regulations.
Product knowledge is demonstrated in all communications with customer, in regard to shelf life and suggested cooking methods, according to enterprise procedures.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Product is trimmed or scaled to order by the appropriate person, according to enterprise procedures.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Product is handled, weighed, wrapped and packaged, according to enterprise procedures and food regulations.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Pack up and clean up

  1. Product is removed from retail display and freshness and suitability for sale is assessed, according to enterprise procedures and food regulations.
  2. Unsuitable product is disposed of according to enterprise procedures.
  3. Price tags are removed and cleaned, according to enterprise procedures.
  4. The empty retail display and fresh product preparation areas are cleaned according to enterprise procedures to ensure food regulations are met.
  5. Stocktake of fresh, live and frozen product is undertaken according to enterprise procedures.
  6. Use-by-dates on packaged fresh and frozen product are checked and out-of-date product disposed of according to enterprise procedures and food regulations.
  7. Product is placed in chiller and freezer storage rooms in appropriate areas according to enterprise procedures and food regulations.
  8. Product held overnight in chillers is re-iced as necessary according to enterprise procedures and food regulations.
  9. Identification and traceability of unpackaged fresh and live product is maintained according to enterprise procedures and food regulations.
  10. Refrigerated storage rooms are cleaned according to enterprise procedures and food regulations.
Product is removed from retail display and freshness and suitability for sale is assessed, according to enterprise procedures and food regulations.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Unsuitable product is disposed of according to enterprise procedures.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Price tags are removed and cleaned, according to enterprise procedures.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

The empty retail display and fresh product preparation areas are cleaned according to enterprise procedures to ensure food regulations are met.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Stocktake of fresh, live and frozen product is undertaken according to enterprise procedures.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Use-by-dates on packaged fresh and frozen product are checked and out-of-date product disposed of according to enterprise procedures and food regulations.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Product is placed in chiller and freezer storage rooms in appropriate areas according to enterprise procedures and food regulations.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Product held overnight in chillers is re-iced as necessary according to enterprise procedures and food regulations.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identification and traceability of unpackaged fresh and live product is maintained according to enterprise procedures and food regulations.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Refrigerated storage rooms are cleaned according to enterprise procedures and food regulations.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Evidence Guide

Each unit of competency has an evidence guide that relates directly to the performance criteria and the range of variables. Its purpose is to guide assessment of the unit in the workplace and/or training program. The following components provide information to assist this purpose

Underpinning knowledge

The essential knowledge and understanding a person needs to perform work to the required standards include:

product knowledge

enterprise procedures

suitability of different cooking methods such as grilling, baking, barbeque, and steaming for species sold

hygienic handling of cooked and raw seafood.

Practical skills

The essential skills a person needs to perform work to the required standards include:

assessing seafood freshness and suitability for retail display

cleaning the workplace and using cleaning chemicals safely

handling, wrapping and packaging of seafood.

Literacy skills used for:

reading enterprise procedures

writing customers' orders when taken face-to-face or by telephone

completing stocktake forms

reading and writing price tickets

identifying and tracing product.

Numeracy skills used for:

accurately reading a thermometer

reading and interpreting electronic and mechanical scales

calculating extensions of weight and price to give the correct price of the product

calculating total of invoice

counting product for stocktake purposes.

Critical aspects of competence

Assessment must confirm the ability to:

identify suitable product and set up, maintain, pack up and serve from retail display courteously and knowledgeably, so that customer's needs are met as well as complying with enterprise procedures and food regulations.

Assessment must confirm knowledge of:

degree of freshness and spoilage for a particular species/product eg sashimi

common fish defects, diseases and parasites

species identification

food regulations for the preparation and display of product

species harvest or fishing area, seasonality and cooking methods.

Interdependent assessment of units

This unit may be assessed with/after:

no recommendations.

Context of assessment

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

Method of assessment

The following assessment methods are suggested:

set up and maintain a retail display that has at least one sample of each of the following seafood: fresh fish, raw and cooked crustaceans, opened oysters

demonstrate product knowledge for at least 4 common fish species, 2 common crustaceans and 2 common molluscs

demonstrate correct use of electronic scales and wrap seafood.

Resources required for assessment

Resources may include:

visits to different retail outlets

seafood products

refrigerated storage rooms

seafood cleaning and filleting facility

temperature measuring devices

plastic bags and wrapping paper.

Key competencies

This refers to the seven areas of generic competency that underpin effective workplace practices. The key competencies cover the three levels of performance in the following areas:

Communicating ideas and information

Collecting, analysing and organising information

Planning and organising activities

Working with others and in teams

Using mathematical ideas and techniques

Solving problems

Using technology

Level 2

1

1

1

1

1

1

Required Skills and Knowledge

Not applicable.

Range Statement

Range of variables

The range of variables places the competency in context and allows for differences between enterprises and workplaces, including practices, knowledge and requirements. The range of variables also provides a focus for assessment and relates to the unit as a whole. The following variables may be present

Personal protective clothing:

aprons

gloves

hair covering

protective footwear

protective eye wear.

Occupational health and safety requirements may include:

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

enterprise-specific occupational health and safety procedures, policies or standards.

Product:

fish species

crustacean species

molluscan species

fish-gilled, gutted and butterfly-cut

fish fillets

fish cutlets

headed prawns

headed, peeled and de-veined prawns

squid/octopus cleaned

cleaned crabs

split lobsters

slice sashimi.

Regulations and requirements:

state and territories' food regulations

enterprise procedures

enterprise food safety program

enterprise quality assurance system.

Equipment:

refrigerated display units

ice machines

fish tubs

fish boxes

display trays, thongs

live fish tanks

scales-electronic and mechanical

knives and sharpening stone/steel

cleaning equipment

cleaning chemicals

price tickets

thermometers or other temperature measuring devices.

Product knowledge:

state and territories' food regulations

correct marketing name

harvest or fishing area

legal length

prohibited species

seasonality

potential food safety hazards

assessment of spoilage, defects and parasites

shelf life of fresh or frozen product

presentation of product

handling, wrapping and packaging

cooking methods, such as grilling, barbecue, baking.