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Evidence Guide: SFISAD202 - Retail 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

 

SFISAD202 - Retail seafood

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

Set up display

  1. Select and fit personal protective equipment according to food and health and safety requirements
  2. Remove seafood from chiller, assess for freshness and suitability, and prepare for retail display
  3. Dispose of unsuitable product according to environmental requirements
  4. Check temperature of product in retail display to ensure conformity with food safety requirements
  5. Check display to ensure that no cross-contamination occurs between raw and cooked products
  6. Clean and prepare price tickets to show the correct name and price
  7. Place live product in tanks if available, and monitor and maintain water quality to set requirements of the species
Select and fit personal protective equipment according to food and health and safety requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Remove seafood from chiller, assess for freshness and suitability, and prepare for retail display

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Dispose of unsuitable product according to environmental requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check temperature of product in retail display to ensure conformity with food safety requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check display to ensure that no cross-contamination occurs between raw and cooked products

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Clean and prepare price tickets to show the correct name and price

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Place live product in tanks if available, and monitor and maintain water quality to set requirements of the species

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Maintain display

  1. Monitor product temperature to ensure that it is within the required range
  2. Keep fresh product moist and attractive according to workplace procedures
  3. Ensure ice and water used on fresh product is potable according to food safety requirements
  4. Check display of frozen product to ensure that all products are within their use-by date and are placed below the freezer unit load line according to manufacturer instructions
  5. Check live product display tanks if available, to ensure fish are sterile and water quality is appropriate for the species
  6. Report faults in refrigeration, tank and other equipment to the relevant personnel
Monitor product temperature to ensure that it is within the required range

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Keep fresh product moist and attractive according to workplace procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Ensure ice and water used on fresh product is potable according to food safety requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check display of frozen product to ensure that all products are within their use-by date and are placed below the freezer unit load line according to manufacturer instructions

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check live product display tanks if available, to ensure fish are sterile and water quality is appropriate for the species

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Report faults in refrigeration, tank and other equipment to the relevant personnel

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Serve customers

  1. Apply knowledge of product shelf life and suggested cooking methods when communicating to customers
  2. Trim, skin or scale product to order according to food safety and workplace requirements
  3. Handle, weigh, wrap and package product according to food safety and workplace requirements
Apply knowledge of product shelf life and suggested cooking methods when communicating to customers

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Trim, skin or scale product to order according to food safety and workplace requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Handle, weigh, wrap and package product according to food safety and workplace requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Pack up and clean up

  1. Remove product from retail display, assess freshness and suitability for consumption and dispose of unsuitable product according to environmental requirements
  2. Check use-by dates on packaged fresh and frozen product and dispose of out-of-date product according to environmental requirements
  3. Remove and clean price tags according to workplace cleaning procedures
  4. Clean the empty retail display, fresh product preparation areas and refrigerated storage rooms according to food safety and workplace cleaning requirements
  5. Clean live tank displays if available, to maintain water quality according to species
Remove product from retail display, assess freshness and suitability for consumption and dispose of unsuitable product according to environmental requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check use-by dates on packaged fresh and frozen product and dispose of out-of-date product according to environmental requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Remove and clean price tags according to workplace cleaning procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Clean the empty retail display, fresh product preparation areas and refrigerated storage rooms according to food safety and workplace cleaning requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Clean live tank displays if available, to maintain water quality according to species

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Count and store stock

  1. Undertake stocktake of fresh, frozen and/or live product according to workplace procedures
  2. Record identification and traceability of unpackaged fresh and/or live product
  3. Place product in chiller and freezer storage rooms in appropriate areas and re-ice product as required
  4. Select and fit personal protective equipment according to food and health and safety requirements
  5. Remove seafood from chiller, assess for freshness and suitability, and prepare for retail display
  6. Dispose of unsuitable product according to environmental requirements
  7. Check temperature of product in retail display to ensure conformity with food safety requirements
  8. Check display to ensure that no cross-contamination occurs between raw and cooked products
  9. Clean and prepare price tickets to show the correct name and price
  10. Place live product in tanks if available, and monitor and maintain water quality to set requirements of the species
  11. Monitor product temperature to ensure that it is within the required range
  12. Keep fresh product moist and attractive according to workplace procedures
  13. Ensure ice and water used on fresh product is potable according to food safety requirements
  14. Check display of frozen product to ensure that all products are within their use-by date and are placed below the freezer unit load line according to manufacturer instructions
  15. Check live product display tanks if available, to ensure fish are sterile and water quality is appropriate for the species
  16. Report faults in refrigeration, tank and other equipment to the relevant personnel
  17. Apply knowledge of product shelf life and suggested cooking methods when communicating to customers
  18. Trim, skin or scale product to order according to food safety and workplace requirements
  19. Handle, weigh, wrap and package product according to food safety and workplace requirements
  20. Remove product from retail display, assess freshness and suitability for consumption and dispose of unsuitable product according to environmental requirements
  21. Check use-by dates on packaged fresh and frozen product and dispose of out-of-date product according to environmental requirements
  22. Remove and clean price tags according to workplace cleaning procedures
  23. Clean the empty retail display, fresh product preparation areas and refrigerated storage rooms according to food safety and workplace cleaning requirements
  24. Clean live tank displays if available, to maintain water quality according to species
Undertake stocktake of fresh, frozen and/or live product according to workplace procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Record identification and traceability of unpackaged fresh and/or live product

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Place product in chiller and freezer storage rooms in appropriate areas and re-ice product as required

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Select and fit personal protective equipment according to food and health and safety requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Remove seafood from chiller, assess for freshness and suitability, and prepare for retail display

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Dispose of unsuitable product according to environmental requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check temperature of product in retail display to ensure conformity with food safety requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check display to ensure that no cross-contamination occurs between raw and cooked products

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Clean and prepare price tickets to show the correct name and price

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Place live product in tanks if available, and monitor and maintain water quality to set requirements of the species

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Monitor product temperature to ensure that it is within the required range

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Keep fresh product moist and attractive according to workplace procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Ensure ice and water used on fresh product is potable according to food safety requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check display of frozen product to ensure that all products are within their use-by date and are placed below the freezer unit load line according to manufacturer instructions

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check live product display tanks if available, to ensure fish are sterile and water quality is appropriate for the species

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Report faults in refrigeration, tank and other equipment to the relevant personnel

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Apply knowledge of product shelf life and suggested cooking methods when communicating to customers

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Trim, skin or scale product to order according to food safety and workplace requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Handle, weigh, wrap and package product according to food safety and workplace requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Remove product from retail display, assess freshness and suitability for consumption and dispose of unsuitable product according to environmental requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check use-by dates on packaged fresh and frozen product and dispose of out-of-date product according to environmental requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Remove and clean price tags according to workplace cleaning procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Clean the empty retail display, fresh product preparation areas and refrigerated storage rooms according to food safety and workplace cleaning requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Clean live tank displays if available, to maintain water quality according to species

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Undertake stocktake of fresh, frozen and/or live product according to workplace procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Record identification and traceability of unpackaged fresh and/or live product

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Place product in chiller and freezer storage rooms in appropriate areas and re-ice product as required

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Required Skills and Knowledge