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Evidence Guide: SFIPRO101 - Clean fish

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

 

SFIPRO101 - Clean fish

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

Prepare work area

  1. Confirm fish cleaning work instructions with supervisor
  2. Select and fit required personal protective equipment
  3. Clean work area before commencing and maintain hygienic conditions throughout processing
  4. Inspect and set aside fish that show any signs of spoilage, defects and parasites
  5. Use cleaning equipment to clean and prepare fish according to work instructions
  6. Remove scales leaving skin undamaged, and rinse the fish free of loose scales in potable water
  7. Remove gills and guts without cutting into the flesh, and rinse the fish free of loose debris in potable water
  8. Place fish parts into correct container for further processing or disposal
  9. Ensure fish cleaning meets productivity and quality requirements
Confirm fish cleaning work instructions with supervisor

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Select and fit required personal protective equipment

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Clean work area before commencing and maintain hygienic conditions throughout processing

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Inspect and set aside fish that show any signs of spoilage, defects and parasites

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Use cleaning equipment to clean and prepare fish according to work instructions

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Remove scales leaving skin undamaged, and rinse the fish free of loose scales in potable water

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Remove gills and guts without cutting into the flesh, and rinse the fish free of loose debris in potable water

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Place fish parts into correct container for further processing or disposal

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Ensure fish cleaning meets productivity and quality requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Finalise fish cleaning activities

  1. Display or store cleaned fish according to work instructions
  2. Report problems with fish cleaning activities to supervisor
  3. Maintain identification and traceability of product by use of accurate and compliant labelling
  4. Confirm fish cleaning work instructions with supervisor
  5. Select and fit required personal protective equipment
  6. Clean work area before commencing and maintain hygienic conditions throughout processing
  7. Inspect and set aside fish that show any signs of spoilage, defects and parasites
  8. Use cleaning equipment to clean and prepare fish according to work instructions
  9. Remove scales leaving skin undamaged, and rinse the fish free of loose scales in potable water
  10. Remove gills and guts without cutting into the flesh, and rinse the fish free of loose debris in potable water
  11. Place fish parts into correct container for further processing or disposal
  12. Ensure fish cleaning meets productivity and quality requirements
Display or store cleaned fish according to work instructions

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Report problems with fish cleaning activities to supervisor

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Maintain identification and traceability of product by use of accurate and compliant labelling

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Confirm fish cleaning work instructions with supervisor

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Select and fit required personal protective equipment

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Clean work area before commencing and maintain hygienic conditions throughout processing

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Inspect and set aside fish that show any signs of spoilage, defects and parasites

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Use cleaning equipment to clean and prepare fish according to work instructions

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Remove scales leaving skin undamaged, and rinse the fish free of loose scales in potable water

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Remove gills and guts without cutting into the flesh, and rinse the fish free of loose debris in potable water

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Place fish parts into correct container for further processing or disposal

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Ensure fish cleaning meets productivity and quality requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Required Skills and Knowledge