Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners

FBPFST5022 Mapping and Delivery Guide
Implement and review the processing of fish and seafood products

Version 1.0
Issue Date: May 2024


Qualification -
Unit of Competency FBPFST5022 - Implement and review the processing of fish and seafood products
Description
Employability Skills
Learning Outcomes and Application 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.
Duration and Setting X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting.
Prerequisites/co-requisites
Competency Field
Development and validation strategy and guide for assessors and learners Student Learning Resources Handouts
Activities 		Slides
PPT 		Assessment 1 Assessment 2 Assessment 3 Assessment 4
Elements of Competency Performance Criteria              
Element: Identify harvesting and storage practices for fish and seafood
  • 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
       
Element: Select the processing techniques and technology used to produce various fish and seafood products
  • 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
       
Element: Monitor commercial techniques to manufacture fish and seafood product samples
  • 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
       
Element: Review production processes
  • 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
       

Submission Requirements

List each assessment task's title, type (eg project, observation/demonstration, essay, assignment, 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.
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 

Forms

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: