This unit of competency describes the skills and knowledge required to implement, monitor and review product safety and quality procedures for processing fish and seafood products.

This unit applies to individuals who use knowledge of food science and processes to determine the required food safety, quality and performance of food production equipment.

No occupational licensing or certification requirements apply to this unit at the time of publication. However, legislative and regulatory requirements for food processing exist, so local requirements must be checked. All work must comply with Australian food safety standards and relevant codes of practice.

You may want to include more information here about the target group and the purpose of the assessments (eg formative, summative, recognition)

List each assessment task's title, type (eg project, observation/demonstration, essay, assingnment, checklist) and due date here

Assessment task 1: [title]      Due date:

(add new lines for each of the assessment tasks)

Copy and paste from the following data to produce each assessment task. Write these in plain English and spell out how, when and where the task is to be carried out, under what conditions, and what resources are needed. Include guidelines about how well the candidate has to perform a task for it to be judged satisfactory.

Copy and paste from the following performance criteria to create an observation checklist for each task. When you have finished writing your assessment tool every one of these must have been addressed, preferably several times in a variety of contexts. To ensure this occurs download the assessment matrix for the unit; enter each assessment task as a column header and place check marks against each performance criteria that task addresses.

Observation Checklist

Tasks to be observed according to workplace/college/TAFE policy and procedures, relevant legislation and Codes of Practice	Yes	No	Comments/feedback
Identify fish or seafood to be harvested
Identify techniques to harvest fish and seafood
Select appropriate storage procedures to prevent spoilage
Identify spoilage organisms associated with fish and seafood
Identify the manufacturing process to produce a pickled, cured, frozen or canned fish and seafood product
Perform sensory evaluation of fish and seafood
Assess product suitability for use in the manufacturing process
Identify a manufacturing process to produce value-added products
Construct a process chart for a selected fish or seafood product
Set up the production system to the required operating specifications and verify production to specification
Test product samples to ensure quality outcome
Review the critical control points (CCPs) and critical limits for product safety
Review operating procedures for food safety and quality
Review the work health and safety plan for processing of food products
Review environmental impacts and associated costs for processing of food products

Assessment Cover Sheet

FBPFST5022 - Implement and review the processing of fish and seafood products

Assessment task 1: [title]

Student name:

Student ID:

I declare that the assessment tasks submitted for this unit are my own work.

Student signature:

Result: Competent Not yet competent

Feedback to student

 

 

 

 

 

 

 

 

Assessor name:

Signature:

Date:

Assessment Record Sheet

FBPFST5022 - Implement and review the processing of fish and seafood products

Student name:

Student ID:

Assessment task 1: [title] Result: Competent Not yet competent

(add lines for each task)

Feedback to student:

 

 

 

 

 

 

 

 

Overall assessment result: Competent Not yet competent

Assessor name:

Signature:

Date:

Student signature:

Date: