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Evidence Guide: SFIPRO302 - Handle and pack sashimi-grade 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

 

SFIPRO302 - Handle and pack sashimi-grade fish

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

Receive fish

  1. Check received sashimi-grade fish for damage or bend
  2. Store fish under chilled, hygienic conditions to prevent damage
  3. Inspect and set aside fish that show signs of diseases and parasites
  4. Grade selected fish by visual inspection according to sashimi-grade criteria and workplace procedures
  5. Set aside fish that fail to meet sashimi-grade criteria for other uses or markets
Check received sashimi-grade fish for damage or bend

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Store fish under chilled, hygienic conditions to prevent damage

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Inspect and set aside fish that show signs of diseases and parasites

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Grade selected fish by visual inspection according to sashimi-grade criteria and workplace procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Set aside fish that fail to meet sashimi-grade criteria for other uses or markets

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Wipe and chill fish

  1. Wipe clean sashimi-grade fish of any slime
  2. Remove any ice within the body cavity and replace with potable ice sealed in plastic bags to ensure that the temperature of the fish meets food regulations
  3. Weigh, pack and label cleaned fish for transport to meet the workplace and regulatory requirements of the transport company, domestic customer or the importing country
  4. Maintain identification and traceability of product according to workplace food safety program
  5. Check received sashimi-grade fish for damage or bend
  6. Store fish under chilled, hygienic conditions to prevent damage
  7. Inspect and set aside fish that show signs of diseases and parasites
  8. Grade selected fish by visual inspection according to sashimi-grade criteria and workplace procedures
  9. Set aside fish that fail to meet sashimi-grade criteria for other uses or markets
Wipe clean sashimi-grade fish of any slime

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Remove any ice within the body cavity and replace with potable ice sealed in plastic bags to ensure that the temperature of the fish meets food regulations

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Weigh, pack and label cleaned fish for transport to meet the workplace and regulatory requirements of the transport company, domestic customer or the importing country

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Maintain identification and traceability of product according to workplace food safety program

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check received sashimi-grade fish for damage or bend

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Store fish under chilled, hygienic conditions to prevent damage

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Inspect and set aside fish that show signs of diseases and parasites

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Grade selected fish by visual inspection according to sashimi-grade criteria and workplace procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Set aside fish that fail to meet sashimi-grade criteria for other uses or markets

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Wipe clean sashimi-grade fish of any slime

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Remove any ice within the body cavity and replace with potable ice sealed in plastic bags to ensure that the temperature of the fish meets food regulations

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Weigh, pack and label cleaned fish for transport to meet the workplace and regulatory requirements of the transport company, domestic customer or the importing country

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Maintain identification and traceability of product according to workplace food safety program

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Required Skills and Knowledge