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Evidence Guide: SFIPROC401C - 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

 

SFIPROC401C - Evaluate a batch of seafood

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

Identify seafood species by scientific and correct marketing names

  1. Anatomical and other features and characteristics of a seafood species are identified to establish correct name.
  2. Edible and/or useable portions are quantified in terms of flavour, texture and ease of eating characteristics known to exist in the species and/or the requirements of the product specification.
Anatomical and other features and characteristics of a seafood species are identified to establish correct name.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Edible and/or useable portions are quantified 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. The type and quantity of seafood to be sampled is established.
  2. Samples are removed from the batch and forwarded for evaluation according to the requirements of the enterprise sampling plan.
The type and quantity of seafood to be sampled is established.

Completed
Date:

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Samples are removed from the batch and forwarded for evaluation according to the requirements of the enterprise sampling plan.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Evaluate seafood to determine presence (or otherwise) of spoilage characteristics

  1. Sensory, chemical and/or microbiological indicators are assessed to determine spoilage factors present in the batch of seafood.
  2. The relationship between the quality profile required and the processing needed for the batch is determined.
Sensory, chemical and/or microbiological indicators are assessed to determine spoilage factors present in the batch of seafood.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

The relationship between the quality profile required and the processing needed for the batch is determined.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Develop a quality profile for the batch using a scoring system

  1. A quality profile is developed for the batch of seafood according to the enterprise score system criteria.
  2. Terminology used in the profile is consistent with the enterprise scoresystem criteria.
A quality profile is developed for the batch of seafood according to the enterprise score system criteria.

Completed
Date:

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Terminology used in the profile is consistent with the enterprise scoresystem criteria.

Completed
Date:

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Estimate yields and productivity for a batch of seafood

  1. Projected yield from the batch is estimated according to end-product specifications.
  2. The productivity potential of the batch of seafood is determined using end-product specifications and/or processing guidelines.
Projected yield from the batch is estimated according to end-product specifications.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

The productivity potential of the batch of seafood is determined 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. A destination for the batch of seafood is determined according to the processing requirements and quality profile of the batch.
  2. Results of evaluation are assessed against vendor self-assessment criteria, where appropriate, and results recorded and reported.
  3. Documentation relating to the batch is processed correctly.
  4. Vendor assessment criteria is adjusted, as required.
A destination for the batch of seafood is determined according to the processing requirements and quality profile of the batch.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Results of evaluation are assessed against vendor self-assessment criteria, where appropriate, and results recorded and reported.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Documentation relating to the batch is processed correctly.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Vendor assessment criteria is adjusted, as required.

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

Critical aspects for assessment evidence required to demonstrate competence in this unit

Assessment must confirm the ability to:

evaluate seafood by reliable means, and satisfy enterprise requirements, specifications, end-user requirements and other food safety and trading requirements.

Assessment must confirm knowledge of:

food safety standards

requirements for the import of seafood

species identification

the effects of time and temperature abuse.

Context of and specific resources for assessment

Assessment may be conducted in the workplace or a simulated work environment Assessment will need to cover an appropriate cycle of events which is sufficient to encompass the range of species or seasonal events experienced by the enterprise.

Resources may include:

access to fish markets

access to fishers cooperatives

enterprise sampling plan

examples of customer requirements

examples of product specifications

laboratory facilities

range of product for evaluation

registered seafood processing facilities.

Method of assessment

The following assessment methods are suggested:

exercises evaluating seafood

portfolio of workplace documentation.

Guidance information for assessment

This unit may be assessed holistically with other seafood processing units within a qualification.

Required Skills and Knowledge

Required skills

assessing seafood quality against a product specification

accuracy in determining yield and productivity

identifying stages of deterioration and presence of contaminants

systematically organising work

attention to detail

using and caring for temperature recording devices.

Literacy skills used for:

reading and interpreting product specifications and quality criteria

completing complex forms

identifying and tracing product.

Numeracy skills used for:

calculating yield, productivity and/or volumes

verifying supplier/vendor information.

Required knowledge

correct seafood nomenclature

internationally accepted seafood marketing names and terms, including Australian Fish Names Standard

Codex Alimentarius Commission, international and national food standards

sampling techniques

factors affecting yield

productivity derived from a range of processing options

final product specifications

sensor methods using a scoring system for evaluating seafood.

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.

Relevant government regulations, licensing and other compliance requirements may include:

ecologically sustainable development (ESD) principles, environmental hazard identification, risk assessment and control

fisheries or aquaculture regulations, permits, licences, quotas, catch restrictions, and other compliance requirements, including:

Australian Exclusive Economic Zone

international treaties and agreements

food safety, Hazard Analysis Critical Control Point (HACCP), hygiene and temperature control along chain of custody

imports quarantine and inspection, and importing approved arrangements for Australian Quarantine Inspection Service (AQIS), Australian Customs Service (ACS) and Biosecurity Australia (BA)

business or workplace operations, policies and practices:

commercial law, including fair trading and trade practices

consumer law

corporate law, including registration, licensing and financial reporting

disability policies and practices

equal opportunity, anti-discrimination and sexual harassment

industrial relations and awards, individual employment contracts and share of catch agreements

jurisdictional variations

superannuation

taxation

trade practices

warnings and dismissals

worker's compensation

occupational health and safety (OHS) hazard identification, risk assessment and control

product quality assurance:

correct naming and labelling (e.g. country of origin, Australian Fish Names Standard and eco-labelling)

correct quantities, sizes and other customer requirements

third-party certification (e.g. Australian Grown and ISO 14001:2004 Environmental management systems).

Food safety and hygiene regulations and procedures may include:

Australian Shellfish Sanitation program

display, packaging and sale of food, including seafood and aquatic products

equipment design, use, cleaning and maintenance

exporting requirements, including AQIS Export Control (Fish) orders

handling and disposal of condemned or recalled seafood products

HACCP, food safety program, and other risk minimisation and quality assurance systems

location, construction and servicing of seafood premises

people, product and place hygiene and sanitation requirements

Primary Products Standard and the Australian Seafood Standard (voluntary)

processing, further processing and preparation of food, including seafood and aquatic products

product labelling, tracing and recall

receipt, storage and transportation of food, including seafood and aquatic products

requirements set out in Australian and New Zealand Food Authority (ANZFA) Food Standards Code and state and territory food regulations

temperature and contamination control along chain of custody.

Scientific and correct marketing names may include:

approved names

Australian Fish Names Standard

common names

foreign names

seafood marketing names and terms as defined in The Australian Seafood Users Manual or successor publication/s.

Anatomical features may include:

exoskeleton, limbs, flesh and muscle

gills, fins, lateral line, shape, colour and scales

shell, foot, gut, roe and organs.

Features and characteristics may include

Australian Food Standards code

harvest or fishing area

prohibited species

seasonal nature of availability for some species.

Seafood may include:

crocodiles

crustaceans

echinoderms

inshore demersal species

molluscs, including cephalopods

pelagic deep water species

re-constituted seafood

whole, headed, gutted, filleted, frozen, green or cooked fish.

Sensory, chemical and/or microbiological indicators may include:

colour, flavour and appearance

microbial limits

physical contamination

presence of cleaning or sanitising chemicals

presence of defects or parasites

smell, taste and touch

stage of rigor mortis visible in the samples.

Processing may include:

corrective actions

degree of difficulty

incoming product quality

market requirements

processing demands

product form

product specifications

recovery rates

shelf life (pre- or post-processing)

size grades.

Score system may include:

AQIS inspection standards

Codex Alimentarius Commission, 1998

end-product specifications

food safety requirements

quality standards

vendor inspection reports.

Productivity may be influenced by:

products and their value

incoming product quality

machine or equipment operation

personnel skills

product parameters

production capability

yield requirements.

Documentation may include:

chain of custody certificates

date of capture records

identity of vessel or provider

time and temperature logs

vendor documents identifying species, weight and/or origin.

Vendor self-assessment criteria may include:

agreed standard by which vendor determines quality of product

contractual obligations in the event of criteria not being satisfied

inspection of vendors facilities to confirm capability.