NTISthis.com

Evidence Guide: SFIPRO401 - Evaluate a batch of 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

 

SFIPRO401 - Evaluate a batch of seafood

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

Identify seafood species

  1. Identify seafood species using anatomical and other features and characteristics
  2. Recognise species by scientific and marketing names
  3. Quantify edible and/or useable portions in terms of flavour, texture and ease of eating characteristics known to exist in the species and/or the requirements of the product specification
Identify seafood species using anatomical and other features and characteristics

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Recognise species by scientific and marketing names

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Quantify edible and/or useable portions in terms of flavour, texture and ease of eating characteristics known to exist in the species and/or the requirements of the product specification

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Sample a batch of seafood for sensory evaluation

  1. Establish the type and quantity of seafood to be sampled
  2. Remove samples from the batch and forward for evaluation according to workplace sampling plan
Establish the type and quantity of seafood to be sampled

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Remove samples from the batch and forward for evaluation according to workplace sampling plan

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Evaluate seafood to determine presence of spoilage

  1. Assess sensory, chemical and/or microbiological indicators to determine spoilage factors present in the batch of seafood
  2. Determine the relationship between the quality profile required and the processing needed for the batch
Assess sensory, chemical and/or microbiological indicators to determine spoilage factors present in the batch of seafood

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Determine the relationship between the quality profile required and the processing needed for the batch

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Develop a quality profile for the batch using a scoring system

  1. Develop a quality profile for the batch of seafood according to the workplace score system criteria
  2. Use consistent terminology in the profile and the workplace score system criteria
Develop a quality profile for the batch of seafood according to the workplace score system criteria

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Use consistent terminology in the profile and the workplace score system criteria

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Estimate yields and productivity for a batch of seafood

  1. Estimate projected yield from the batch according to end-product specifications
  2. Determine the productivity potential of the batch using end-product specifications and/or processing guidelines
Estimate projected yield from the batch according to end-product specifications

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Determine the productivity potential of the batch using end-product specifications and/or processing guidelines

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Initiate action for the batch of seafood according to its quality profile

  1. Determine a destination for the batch of seafood according to the processing requirements and quality profile of the batch
  2. Assess results of evaluation against vendor self-assessment criteria, where appropriate, and record and report results
  3. Process documentation relating to the batch
  4. Adjust vendor assessment criteria as required
Determine a destination for the batch of seafood according to the processing requirements and quality profile of the batch

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assess results of evaluation against vendor self-assessment criteria, where appropriate, and record and report results

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Process documentation relating to the batch

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Adjust vendor assessment criteria as required

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Required Skills and Knowledge