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Evidence Guide: SFISTR202 - Receive and distribute 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

 

SFISTR202 - Receive and distribute product

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

Receive product

  1. Fit and use personal protective equipment and clean workplace according to food safety and health and safety requirements before receiving product
  2. Check product to be received against the specification for the species before weighing
  3. Inspect product visually for any signs of spoilage, defects and parasites, and notify supervisor of defective product
  4. Weigh accepted product, allowing for drainage of liquid from fresh product, and record weight
  5. Check and record identification and traceability of product
  6. Check, record and maintain the temperature of product according to food safety regulations
Fit and use personal protective equipment and clean workplace according to food safety and health and safety requirements before receiving product

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check product to be received against the specification for the species before weighing

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Inspect product visually for any signs of spoilage, defects and parasites, and notify supervisor of defective product

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Weigh accepted product, allowing for drainage of liquid from fresh product, and record weight

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check and record identification and traceability of product

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check, record and maintain the temperature of product according to food safety regulations

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare product for distribution

  1. Prepare product according to customer specifications and food safety requirements
  2. Set aside damaged and defective product for disposal by relevant personnel
  3. Package product to customer specifications, ensuring that the requirements of the transport company and relevant food regulations are met
  4. Check product packaging to ensure the product temperature remains at the required level until product is received by customer
  5. Maintain the wellbeing of live product to ensure that it will remain alive until received by customer, if required
  6. Label product according to relevant food regulations, ensuring that original identification of the product can be easily established
Prepare product according to customer specifications and food safety requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Set aside damaged and defective product for disposal by relevant personnel

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Package product to customer specifications, ensuring that the requirements of the transport company and relevant food regulations are met

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check product packaging to ensure the product temperature remains at the required level until product is received by customer

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Maintain the wellbeing of live product to ensure that it will remain alive until received by customer, if required

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Label product according to relevant food regulations, ensuring that original identification of the product can be easily established

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Distribute product

  1. Complete and file appropriate dispatch forms for product taken to or collected by transport company
  2. Measure and record temperature of fresh and frozen product before final dispatch to ensure compliance with food safety regulations
  3. Measure and record temperature and water quality of live produce if required
  4. Notify customer of the time and place of product delivery and advise of consignment number or other means of identifying product
  5. Fit and use personal protective equipment and clean workplace according to food safety and health and safety requirements before receiving product
  6. Check product to be received against the specification for the species before weighing
  7. Inspect product visually for any signs of spoilage, defects and parasites, and notify supervisor of defective product
  8. Weigh accepted product, allowing for drainage of liquid from fresh product, and record weight
  9. Check and record identification and traceability of product
  10. Check, record and maintain the temperature of product according to food safety regulations
Complete and file appropriate dispatch forms for product taken to or collected by transport company

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Measure and record temperature of fresh and frozen product before final dispatch to ensure compliance with food safety regulations

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Measure and record temperature and water quality of live produce if required

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Notify customer of the time and place of product delivery and advise of consignment number or other means of identifying product

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Fit and use personal protective equipment and clean workplace according to food safety and health and safety requirements before receiving product

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check product to be received against the specification for the species before weighing

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Inspect product visually for any signs of spoilage, defects and parasites, and notify supervisor of defective product

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Weigh accepted product, allowing for drainage of liquid from fresh product, and record weight

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check and record identification and traceability of product

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check, record and maintain the temperature of product according to food safety regulations

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Required Skills and Knowledge