Prepare, pack and dispatch non-live product Evidence Guide

NTISthis.com

Evidence Guide: SFISTOR205A - Prepare, pack and dispatch non-live 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

SFISTOR205A - Prepare, pack and dispatch non-live product

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

Prepare product

Workplace is cleaned before commencing.
Product to be received is checked before weighing, against the specification for the species and is visually inspected for any signs of spoilage, defects and parasites.
Defective product is identified and set aside, and supervisor is notified.
Accepted product is weighed allowing for drainage of liquid from fresh product, and weight recorded.
Identification and traceability of product is checked and recorded.
The temperature of fresh and frozen product is checked and recorded, and action taken, if necessary, to reduce temperature to level required.

Workplace is cleaned before commencing.

Completed
Date:

Teacher:

Evidence:

Product to be received is checked before weighing, against the specification for the species and is visually inspected for any signs of spoilage, defects and parasites.

Completed
Date:

Teacher:

Evidence:

Defective product is identified and set aside, and supervisor is notified.

Completed
Date:

Teacher:

Evidence:

Accepted product is weighed allowing for drainage of liquid from fresh product, and weight recorded.

Completed
Date:

Teacher:

Evidence:

Identification and traceability of product is checked and recorded.

Completed
Date:

Teacher:

Evidence:

The temperature of fresh and frozen product is checked and recorded, and action taken, if necessary, to reduce temperature to level required.

Completed
Date:

Teacher:

Evidence:

Pack product for dispatch

Product is prepared, if necessary, according to customer specifications.
Product is packaged according to customer specifications and transport requirements and regulations.
Product packaging is checked to ensure the product temperature remains at the required level until product is received by customer, taking full account of possible delays that may occur.
Product is labelled ensuring that original identification of the product can be easily established.

Product is prepared, if necessary, according to customer specifications.

Completed
Date:

Teacher:

Evidence:

Product is packaged according to customer specifications and transport requirements and regulations.

Completed
Date:

Teacher:

Evidence:

Product packaging is checked to ensure the product temperature remains at the required level until product is received by customer, taking full account of possible delays that may occur.

Completed
Date:

Teacher:

Evidence:

Product is labelled ensuring that original identification of the product can be easily established.

Completed
Date:

Teacher:

Evidence:

Dispatch product

Product is taken to, or collected by, transport company and appropriate dispatch forms are completed and filed.
Temperature of fresh and frozen product before final dispatch is measured and recorded.
Customer is notified of the time and place of product delivery and advised of consignment number or other means of identifying product.

Product is taken to, or collected by, transport company and appropriate dispatch forms are completed and filed.

Completed
Date:

Teacher:

Evidence:

Temperature of fresh and frozen product before final dispatch is measured and recorded.

Completed
Date:

Teacher:

Evidence:

Customer is notified of the time and place of product delivery and advised of consignment number or other means of identifying product.

Completed
Date:

Teacher:

Evidence:

Complete post-packing tasks

Clean up of work area, including repairs and storage of equipment is supervised, and condition report prepared.
Relevant packing data, observations or information are recorded legibly and accurately, and any out of range or unusual records are checked.
Non-compliances are conveyed to supervisor.
Feedback is sought on effectiveness of the packing activities.

Clean up of work area, including repairs and storage of equipment is supervised, and condition report prepared.

Completed
Date:

Teacher:

Evidence:

Relevant packing data, observations or information are recorded legibly and accurately, and any out of range or unusual records are checked.

Completed
Date:

Teacher:

Evidence:

Non-compliances are conveyed to supervisor.

Completed
Date:

Teacher:

Evidence:

Feedback is sought on effectiveness of the packing activities.

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: assess quality of seafood or other aquatic product when received at the enterprise against a company specification comply with required food regulations and enterprise procedures safely and hygienically handle and package product for distribution by road, rail, ship or air weigh product. Assessment must confirm knowledge of: common seafood defects, diseases and parasites degree of freshness and spoilage pattern for the species or product how to use a calculator seafood or other aquatic species and product types.
Context of and specific resources for assessment	Assessment is to be conducted at the workplace or in a simulated work environment. It should cover fresh, frozen or live fish, crustaceans and molluscs or other aquatic products, with a minimum of two species from each group. Resources may include: calculator data sheets for recording information fish tubs or other transport containers fresh, frozen and live seafood or other aquatic product, including at least two (2) species of fish, crustaceans and molluscs, or same species of different sizes ice, live seafood storage tanks packaging materials sample invoices sample workplace specifications scales thermometer or temperature recording devices.
Method of assessment	The following assessment methods are suggested: demonstration of handling and repackaging 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

assessing seafood quality

communicating orally to give and receive information

handling of fresh and live frozen seafood

identifying species

using a calculator.

Literacy skills used for:

identifying and tracing product

interpreting basic order forms

interpreting enterprise procedures

interpreting outline of specifications

preparing basic invoices

recording packing data and observations.

Numeracy skills used for:

calculating extensions of weight and price to give an accurate price of product

calculating total of invoice

reading a thermometer

weighing product.

Required knowledge

common defects, diseases and parasites, and spoilage pattern for species

food regulations and enterprise procedures for:

temperature control

hygienic handling and preparation of seafood

personal and workplace hygiene

safe procedures for manual handling and load shifting.

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 are followed including:	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).
Specification may include:	fresh or frozen seafood and other aquatic products product form, such as whole, head on gill gutted (HOGG), fillet, portioned, shucked and peeled quality assessment against company specifications size, weight grade, condition and fullness species, such as fish, crustaceans, molluscs and other invertebrates.
Transport requirements and regulations may include:	airline requirements AQIS requirements (imports and exports) labelling for product traceability road and rail transport regulations.
Forms may include:	consignment notes invoices records of temperature readings statements.

NTISthis.com

Evidence Guide: SFISTOR205A - Prepare, pack and dispatch non-live product

Student: __________________________________________________

Signature: _________________________________________________

Tips for gathering evidence to demonstrate your skills

SFISTOR205A - Prepare, pack and dispatch non-live product

Prepare product

Pack product for dispatch

Dispatch product

Complete post-packing tasks

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

Instructions to Assessors

Teacher: ___________________________ Date: _