Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
SFISTR201 Mapping and Delivery Guide
Prepare, pack and dispatch non-live product
Version 1.0
Issue Date: June 2024
Qualification | - |
Unit of Competency | SFISTR201 - Prepare, pack and dispatch non-live product |
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Description | |||
Employability Skills | |||
Learning Outcomes and Application | This unit of competency describes the skills and knowledge required to prepare, pack and dispatch fresh or frozen seafood product. It includes the ability to identify defective product, record and adjust temperature, and package, label and dispatch product to customer specifications so that it will arrive at its destination at the appropriate temperature in the best possible condition.This unit applies to individuals who work under general supervision and undertake routine tasks in preparing, weighing and packing non-live seafood stock at seafood cooperatives and other businesses where product is accepted, weighed and packed for dispatch. All work must be carried out to comply with workplace procedures, according to state/territory health and safety, food safety and environmental regulations, legislation and standards that apply to the workplace. Licences may be required if operating load-shifting equipment.No licensing, legislative or certification requirements apply to this unit at the time of publication. | ||
Duration and Setting | X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting. |
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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 | |
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Elements of Competency | Performance Criteria | |||||||
Element: Prepare product |
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Element: Pack product for dispatch |
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Element: Dispatch product |
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Element: Complete post-packing tasks |
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