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Evidence Guide: SFISTOR203C - Assemble and load refrigerated product

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

 

SFISTOR203C - Assemble and load refrigerated product

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

Prepare transport unit

  1. Work instructions are noted and confirmed with supervisor.
  2. Transport unit is checked to ensure that it is clean, refrigeration or insulation is operational and is ready to accept refrigerated product.
Work instructions are noted and confirmed with supervisor.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Transport unit is checked to ensure that it is clean, refrigeration or insulation is operational and is ready to accept refrigerated product.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assemble and check product

  1. Product temperature and labelling are checked to ensure that they are correct.
  2. Product is assembled before unloading and put onto a pallet, if required, ensuring that product temperature is not compromised whilst product is waiting to be unloaded.
  3. , Product is weighed, where required. and weight recorded.
  4. Weighed product is re-iced, as necessary, after weighing to ensure correct temperature of product.
Product temperature and labelling are checked to ensure that they are correct.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Product is assembled before unloading and put onto a pallet, if required, ensuring that product temperature is not compromised whilst product is waiting to be unloaded.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

, Product is weighed, where required. and weight recorded.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Weighed product is re-iced, as necessary, after weighing to ensure correct temperature of product.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Load product

  1. Product is carefully placed into transport unit in a manner that will ensure that the product and packaging are not compromised.
  2. Frozen product is carefully transferred immediately from refrigerated storage into a refrigerated transport unit that is able to maintain product at correct temperature.
  3. Records of product loaded, number of packs/cases/pallets, product identification codes, product temperature and consignment documentation are collected and checked.
  4. Documentation is returned to the supervisor at the workplace.
Product is carefully placed into transport unit in a manner that will ensure that the product and packaging are not compromised.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Frozen product is carefully transferred immediately from refrigerated storage into a refrigerated transport unit that is able to maintain product at correct temperature.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Records of product loaded, number of packs/cases/pallets, product identification codes, product temperature and consignment documentation are collected and checked.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Documentation is returned to the supervisor at the workplace.

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 ability to:

assemble and load fresh and frozen product

ensure product temperature always conforms to national, state or territory food safety regulations

maintain personal, workplace and product hygiene

record weights, container numbers and product identification.

Assessment must confirm knowledge of:

hygiene requirements

temperature requirements.

Context of and specific resources for assessment

Assessment is to be conducted at the workplace or in a simulated work environment.

Resources may include:

consignment notes

fish tubs, cases, styrene boxes and cardboard boxes

fresh seafood product

frozen seafood product

ice

pallets

product labels

scales

thermometers.

Method of assessment

The following assessment methods are suggested:

demonstration, such as weighing and transferring fresh and frozen product onto a refrigerated van

written or oral questions relating to required knowledge.

Guidance information for assessment

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

Required Skills and Knowledge

Required skills

assembling fresh and frozen product

communicating orally to give and receive information

icing fresh product

identifying species

maintaining records

using weighing scales.

Literacy skills used for:

reading and checking a consignment note

reading and following OHS standards

recording information about weight.

Numeracy skills used for:

assembling product as directed

counting accurately

reading a thermometer

weighing fish.

Required knowledge

hygienic handling and transport of fresh and frozen products

personal, workplace and product hygiene

safe procedures for manual handling and load shifting

temperature storage and handling requirements.

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:

biosecurity, translocation and quarantine

business or workplace operations, policies and practices

correct marketing names and labelling

environmental hazard identification, risk assessment and control

food safety/Hazard Analysis Critical Control Point (HACCP), hygiene and temperature control along chain of custody, and Australian Quarantine Inspection Service (AQIS) Export Control (Fish) orders

health and welfare of aquatic animals

OHS hazard identification, risk assessment and control.

OHS guidelines may include:

appropriate workplace provision of first aid kits and fire extinguishers

clean, uncluttered, hygienic workplace

codes of practice, regulations and/or guidance notes which may apply in a jurisdiction or industry sector

enterprise-specific OHS procedures, policies or standards

hazard and risk assessment of workplace and maintenance activities and control measures

induction or training of staff, contractors and visitors in relevant OHS procedures and/or requirements to allow them to carry out their duties in a safe manner

OHS training register

safe lifting, carrying and handling techniques, including manual handling, and the handling and storage of hazardous substances

safe systems and procedures for confined space entry and the protection of people in the workplace

systems and procedures for the safe maintenance of property, machinery and equipment, including hydraulics and exposed moving parts

the appropriate use, maintenance and storage of PPE.

Food safety and hygiene regulations and procedures may include:

Australian Shellfish Sanitation program

equipment design, use, cleaning and maintenance

exporting requirements, including AQIS Export Control (Fish) orders

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)

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.

ESD principles may include:

applying animal welfare ethics and procedures

controlling effluents, chemical residues, contaminants, wastes and pollution

improving energy efficiency

increasing use of renewable, recyclable and recoverable resources

minimising noise, dust, light or odour emissions

preventing live cultured or held organisms from escaping into environment

reducing emissions of greenhouse gases

reducing energy use

reducing use of non-renewable resources

undertaking environmental hazard identification, risk assessment and control.

PPE may include:

gloves, mitts or gauntlets, and protective hand and arm covering

protective hair, beard and boot covers

insulated protective clothing for freezers or chillers and refrigeration units

non-slip and waterproof boots (gumboots) or other safety footwear

protective eyewear, glasses and face mask

uniforms, overalls or protective clothing (e.g. mesh and waterproof aprons).

Transport unit may include:

air transport

insulated vehicles for fresh product

rail transport

refrigerated containers

refrigerated trucks for fresh and frozen product.