Assessor Resource

SFIDIST202C
Retail fresh, frozen and live seafood

Assessment tool

Version 1.0
Issue Date: May 2024


This unit has application to any outlet, including supermarkets that retail fresh, frozen and live seafood to the public.

All enterprise or workplace procedures and activities are carried out according to relevant government regulations, licensing and other compliance requirements, including occupational health and safety (OHS) guidelines and food safety and hygiene regulations and procedures and ecologically sustainable development principles (ESD).

Equipment operation, maintenance, repairs and calibrations are undertaken in a safe manner that conforms to manufacturer instructions. Appropriate personal protective equipment (PPE) is selected, checked, used and maintained.

This unit of competency involves setting up, serving from and packing up a retail display of fresh, frozen and live seafood (units specific for holding live aquatic animals can be selected from aquaculture stream). This involves assessing seafood freshness, demonstrating skill in putting together a display that attracts customers but ensures that the product is at the correct temperature without any cross-contamination, and serving customers. This unit does not deal with generic skills (non-seafood) that are required for retailing.

Licensing, legislative, regulatory or certification requirements may apply to this unit. Therefore it will be necessary to check with the relevant state or territory regulators for current licensing, legislative or regulatory requirements before undertaking this unit.

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

Employability Skills

This unit contains employability skills.



Evidence Required

List the assessment methods to be used and the context and resources required for assessment. Copy and paste the relevant sections from the evidence guide below and then re-write these in plain English.

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:

comply with enterprise procedures and food regulations

identify suitable product

set up, maintain, pack and serve from retail display courteously and knowledgeably so that customer's needs are met.

Assessment must confirm knowledge of:

common fish defects, diseases and parasites

degree of freshness and spoilage for a particular species/product, such as sashimi

food regulations for the preparation and display of product

species harvest or fishing area, seasonality and cooking methods

species identification.

Context of and specific resources for assessment

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

The setting up and maintaining of a retail display must have at least one (1) sample of each of the following seafood:

fresh fish

raw and cooked crustaceans

opened oysters.

Product knowledge must address at least four (4) common fish species, two (2) common crustaceans and two (2) common molluscs.

Resources for assessment may include:

packaging materials

range of retail outlets for site visits

refrigerated storage rooms

seafood cleaning and filleting facility

seafood products

temperature measuring devices.

Method of assessment

The following assessment methods are suggested:

demonstrating customer service, including product knowledge through actual or simulated work activities

demonstrating correct use of electronic scales and packaging of purchased seafood

project involving the setting up and maintaining of a seafood retail display

written or oral short-answer tests.

Guidance information for assessment

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

Submission Requirements

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)

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.

Required skills

assessing seafood freshness and suitability for retail display

cleaning the workplace and using cleaning chemicals safely

handling, wrapping and packaging of seafood

maintaining the temperature of seafood

providing information on shelf life and cooking methods for seafood products to customers

receiving orders from customer in a courteous and knowledgeable manner.

Literacy skills used for:

completing stocktake forms

identifying and tracing product

interpreting and writing price, correct fish name and country of origin on tickets or labels

interpreting enterprise procedures

learning about seafood products sold from retail outlet

recording customer orders when taken face to face or by telephone.

Numeracy skills used for:

accurately interpreting a thermometer

calculating extensions of weight and price to give the correct price of the product

calculating total of invoice

counting product for stocktake purposes

reading and interpreting electronic and mechanical scales.

Required knowledge

enterprise procedures

hygienic handling of cooked and raw seafood

suitability of different cooking methods, such as grilling, baking, barbequing, deep frying and steaming for species sold

storage requirements for seafood product.

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

Australian Quarantine Inspection Service (AQIS) and other import requirements

business or workplace operations, policies and practices

correct marketing names and labelling

ESD principles, environmental hazard identification, risk assessment and control

fisheries or aquaculture regulations, permits and licences

food safety, Hazard Analysis Critical Control Point (HACCP), hygiene and temperature control along chain of custody

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, 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 work, including fall protection, 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

display, packaging and sale of food, including seafood and aquatic products

equipment design, use, cleaning and maintenance

handling and disposal of condemned or recalled seafood products

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)

processing, further processing and preparation of food, including seafood and aquatic products

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:

controlling effluents, chemical residues, contaminants, wastes and pollution

improving energy efficiency

increasing use of renewable, recyclable and recoverable resources

minimising noise or odour emissions

reducing emissions of greenhouse gases

reducing energy use

reducing use of non-renewable resources

undertaking environmental hazard identification, risk assessment and control

using and recycling of water, and maintaining water quality.

PPE may include:

gloves

insulated protective clothing for freezers or chillers and refrigeration units

non-slip or other safety footwear

protective hair, beard and boot covers

uniforms or overalls.

Product may include:

cleaned crabs

crustacean species

fish cutlets

fish fillets

fish species

fish - gilled, gutted and butterfly-cut

headed prawns

headed, peeled and de-veined prawns

molluscan species

slice sashimi

split lobsters

squid/octopus cleaned.

Equipment may include:

cleaning chemicals

cleaning equipment

display trays, thongs and nets

fish boxes

fish tubs

ice machines for potable ice

knives and sharpening stone/steel

live fish tanks

price tickets

refrigerated display units

scales (electronic and mechanical)

thermometers or other temperature measuring devices.

Product knowledge may include:

assessment of spoilage, defects and parasites

cooking methods, such as grilling, barbecuing, baking, steaming and deep frying

correct marketing name

handling, wrapping and packaging

harvest or fishing area

legal length

potential food safety hazards

presentation of product

prohibited species

seasonality

shelf life of fresh or frozen product

water quality requirements for live animals

state and territory food regulations.

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
Appropriate PPE is worn. 
Seafood is taken from chiller, assessed for freshness and suitability, and prepared for retail display. 
Product identified as unsuitable is set aside for disposal. 
Temperature of product in retail display is checked to ensure conformity with food regulations. 
Display is checked to ensure that no cross-contamination occurs between raw and cooked products. 
Price tickets are prepared to show the correct name and price and are clean before being placed on the display. 
Live product is placed in tanks, and water quality monitored and maintained to set requirements of the species. 
Product temperature is monitored to ensure that it is within the required range. 
Fresh product is kept moist and attractive. 
Ice and water used on fresh product is potable according to food regulations. 
Display is checked and adjusted, if necessary. 
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. 
Live product display tanks are checked to ensure all dead and dying fish are removed, and water quality is appropriate for the species. 
Faults in refrigeration, tank and other equipment, are reported to the appropriate person. 
Product knowledge is demonstrated in all communications with customer, in regard to shelf life and suggested cooking methods. 
Product is trimmed, skinned or scaled to order. 
Product is handled, weighed, wrapped and packaged. 
Product is removed from retail display and freshness and suitability for sale is assessed, and unsuitable product disposed of. 
Price tags are removed and cleaned. 
The empty retail display and fresh product preparation areas are cleaned to ensure food regulations are met. 
Live tank displays are cleaned to maintain water quality 
Stocktake of fresh, live and frozen product is undertaken. 
Use-by-dates on packaged fresh and frozen product are checked and out-of-date product disposed of. 
Product is placed in chiller and freezer storage rooms in appropriate areas. 
Product held overnight in chillers is re-iced, as necessary. 
Identification and traceability of unpackaged fresh and live product is maintained. 
Refrigerated storage rooms are cleaned. 

Forms

Assessment Cover Sheet

SFIDIST202C - Retail fresh, frozen and live seafood
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

SFIDIST202C - Retail fresh, frozen and live seafood

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: