Retail fresh, frozen and live seafood

Formats and tools

Unit Description
Reconstruct the unit from the xml and display it as an HTML page.
Assessment Tool
an assessor resource that builds a framework for writing an assessment tool
Assessment Template
generate a spreadsheet for marking this unit in a classroom environment. Put student names in the top row and check them off as they demonstrate competenece for each of the unit's elements and performance criteria.
Assessment Matrix
a slightly different format than the assessment template. A spreadsheet with unit names, elements and performance criteria in separate columns. Put assessment names in column headings to track which performance criteria each one covers. Good for ensuring that you've covered every one of the performance criteria with your assessment instrument (all assessement tools together).
Wiki Markup
mark up the unit in a wiki markup codes, ready to copy and paste into a wiki page. The output will work in most wikis but is designed to work particularly well as a Wikiversity learning project.
Evidence Guide
create an evidence guide for workplace assessment and RPL applicants
Competency Mapping Template
Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners. A template for developing assessments for a unit, which will help you to create valid, fair and reliable assessments for the unit, ready to give to trainers and students
Observation Checklist
create an observation checklist for workplace assessment and RPL applicants. This is similar to the evidence guide above, but a little shorter and friendlier on your printer. You will also need to create a seperate Assessor Marking Guide for guidelines on gathering evidence and a list of key points for each activity observed using the unit's range statement, required skills and evidence required (see the unit's html page for details)

Self Assessment Survey
A form for students to assess thier current skill levels against each of the unit's performance criteria. Cut and paste into a web document or print and distribute in hard copy.
Moodle Outcomes
Create a csv file of the unit's performance criteria to import into a moodle course as outcomes, ready to associate with each of your assignments. Here's a quick 'how to' for importing these into moodle 2.x
Registered Training Organisations
Trying to find someone to train or assess you? This link lists all the RTOs that are currently registered to deliver SFIDIST202C, 'Retail fresh, frozen and live seafood'.
Google Links
links to google searches, with filtering in place to maximise the usefulness of the returned results
Books
Reference books for 'Retail fresh, frozen and live seafood' on fishpond.com.au. This online store has a huge range of books, pretty reasonable prices, free delivery in Australia *and* they give a small commission to ntisthis.com for every purchase, so go nuts :)


Elements and Performance Criteria

ELEMENT

PERFORMANCE CRITERIA

1. Set up display

1.1. Appropriate PPE is worn.

1.2. Seafood is taken from chiller, assessed for freshness and suitability, and prepared for retail display.

1.3. Product identified as unsuitable is set aside for disposal.

1.4. Temperature of product in retail display is checked to ensure conformity with food regulations.

1.5. Display is checked to ensure that no cross-contamination occurs between raw and cooked products.

1.6. Price tickets are prepared to show the correct name and price and are clean before being placed on the display.

1.7. Live product is placed in tanks, and water quality monitored and maintained to set requirements of the species.

2. Maintain display

2.1. Product temperature is monitored to ensure that it is within the required range.

2.2. Fresh product is kept moist and attractive.

2.3. Ice and water used on fresh product is potable according to food regulations.

2.4. Display is checked and adjusted, if necessary.

2.5. Display of frozen product is checked to ensure that all products are within its use-by-date and is placed below the freezer unit's load line, according to manufacturer instructions.

2.6. Live product display tanks are checked to ensure all dead and dying fish are removed, and water quality is appropriate for the species.

2.7. Faults in refrigeration, tank and other equipment, are reported to the appropriate person.

3. Serve customers

3.1. Product knowledge is demonstrated in all communications with customer, in regard to shelf life and suggested cooking methods.

3.2. Product is trimmed, skinned or scaled to order.

3.3. Product is handled, weighed, wrapped and packaged.

4. Pack up and clean up

4.1. Product is removed from retail display and freshness and suitability for sale is assessed, and unsuitable product disposed of.

4.2. Price tags are removed and cleaned.

4.3. The empty retail display and fresh product preparation areas are cleaned to ensure food regulations are met.

4.4. Live tank displays are cleaned to maintain water quality

4.5. Stocktake of fresh, live and frozen product is undertaken.

4.6. Use-by-dates on packaged fresh and frozen product are checked and out-of-date product disposed of.

4.7. Product is placed in chiller and freezer storage rooms in appropriate areas.

4.8. Product held overnight in chillers is re-iced, as necessary.

4.9. Identification and traceability of unpackaged fresh and live product is maintained.

4.10. Refrigerated storage rooms are cleaned.


Qualifications and Skillsets

SFIDIST202C appears in the following qualifications:

  • SFI20611 - Certificate II in Seafood Industry (Sales and Distribution)
  • SFI20111 - Certificate II in Aquaculture
  • SFI30611 - Certificate III in Seafood Industry (Sales and Distribution)
  • SFI40611 - Certificate IV in Seafood Industry Sales and Distribution
  • SFI30511 - Certificate III in Seafood Processing
  • SIR20212 - Certificate II in Retail Services