Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
FDFFST4051A Mapping and Delivery Guide
Identify and implement product safety and quality processes for fish and seafood products
Version 1.0
Issue Date: June 2024
Qualification | - |
Unit of Competency | FDFFST4051A - Identify and implement product safety and quality processes for fish and seafood products |
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Description | This unit covers the skills and knowledge required to identify and implement product safety and quality processes for fish and seafood products. | ||
Employability Skills | This unit contains employability skills. | ||
Learning Outcomes and Application | This unit applies to food science and technology personnel who have roles in product design, quality assurance and production management. The unit typically applies to staff who have responsibility for maintaining product safety, quality and efficiency of fish and seafood products. This unit includes using knowledge of food science and processes to determine the required food safety, quality and performance required from food production equipment. Depending on the workplace application, liaison may be required with engineering and maintenance specialists. | ||
Duration and Setting | X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting. |
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Prerequisites/co-requisites | Not applicable. | ||
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 | |
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Elements of Competency | Performance Criteria | |||||||
Element: Identify harvesting and storage practices for fish and seafood |
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Element: Select the processing techniques and technology used to produce various fish and seafood products |
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Element: Monitor commercial techniques to manufacture fish and/or seafood product samples |
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Element: Review production processes |
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