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Evidence Guide: SFIPROC602C - Plan and manage seafood and related product concept development

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

 

SFIPROC602C - Plan and manage seafood and related product concept development

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

Identify and prioritise new seafood product concepts

  1. Product concept ideas are sourced and prioritised.
  2. Prioritiesfor product conceptdevelopment are agreed and authorityto proceed secured.
  3. Opportunities to improve product concept planning are identified and implemented.
Product concept ideas are sourced and prioritised.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prioritiesfor product conceptdevelopment are agreed and authorityto proceed secured.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Opportunities to improve product concept planning are identified and implemented.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify constraints to product concept development

  1. Constraints to product concept development are identified and solutions developed with staff and customers to optimise performance.
  2. Strategies to overcome constraints are identified, agreed to by customers and relevant personnel, and implemented.
Constraints to product concept development are identified and solutions developed with staff and customers to optimise performance.

Completed
Date:

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Strategies to overcome constraints are identified, agreed to by customers and relevant personnel, and implemented.

Completed
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Manage seafood product concept development to achieve set objectives

  1. Methods and processes utilised in the development of product concept are recorded accurately.
  2. Integrity of product concept is managed to ensure conformance with statutory requirements.
  3. Ingredients used in product concept development are fit for intended commercial processes.
  4. Staff skills are evaluated against product concept plan requirements and training and support provided, where necessary.
  5. Results of managing product concept developments are made available to interested parties within agreed timeframes.
  6. Documentation relating to product concept development is accurate and complete.
  7. Broad costs are estimated based on trial use of raw materials, estimated yields and ingredients.
Methods and processes utilised in the development of product concept are recorded accurately.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Integrity of product concept is managed to ensure conformance with statutory requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Ingredients used in product concept development are fit for intended commercial processes.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Staff skills are evaluated against product concept plan requirements and training and support provided, where necessary.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Results of managing product concept developments are made available to interested parties within agreed timeframes.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Documentation relating to product concept development is accurate and complete.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Broad costs are estimated based on trial use of raw materials, estimated yields and ingredients.

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:

perform tasks necessary to take a product concept through the development stages which enable decisions to be taken regarding commercial viability, and to identify factors which will impact on routine production should the concept be adopted.

Assessment must confirm knowledge of:

analysis techniques relevant to production and/or process viability

enterprise guidelines for new product development

enterprise production capacity and capability

Food Business Classification criteria relating to any change of risk status

food safety requirements

relevant standards which may impact on the development of a food product.

Context of and specific resources for assessment

Assessment may be conducted in the workplace or in a simulated work environment.

Resources may include:

access to enterprise expertise in costing, accounting, production and/or engineering

access to equipment and/or facilities relevant to testing or trialling concepts

enterprise processing and/or production specifications

food safety and other relevant standards

historical production data and records as appropriate.

Method of assessment

The following assessment methods are suggested:

project (work or scenario based)

workplace documents such as data, calculations, reports

written or oral questions.

Guidance information for assessment

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

Required Skills and Knowledge

Required skills

collecting, recording and analysing data

communicating with work teams and/or management

conducting production trials

costing

interpreting regulations, standards, sales and production information

planning

prioritising tasks and giving appropriate attention to detail

solving problems

developing specifications

training staff.

Oral and written workplace communication skills used for:

communicating results to interested groups

compiling reports

preparing specifications or procedures

reading and interpreting information

recording data.

Numeracy skills used for:

calculating production data

compiling feasibility data

developing pricing data.

Required knowledge

food and other relevant legislation applicable to the product

food handling and storage systems

occupational health and safety (OHS) requirements

product development methodology

quality systems and Hazard Analysis Critical Control Point (HACCP).

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, 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

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.

Ideas may be derived from:

competitors

conferences

customers (e.g. internal or external)

literature searches

product benchmarking

recipes

trade shows and exhibitions.

Priorities for product concept development may be influence by:

management

marketing feedback

resource availability

sales.

Authority to proceed may come from:

business partners

customers

enterprise board

senior management.

Improve product concept planning through:

costs

output

quality

timing.

Constraints may include availability and/or performance of:

costs

equipment

importing country requirements

personnel

product

raw materials

regulation/legislation

skills.

Interested parties may represent:

accounting

customers and suppliers

engineering

marketing

packaging

production

quality

sales.