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Evidence Guide: FBPFST5022 - Implement and review the processing of fish and seafood products

Student: __________________________________________________

Signature: _________________________________________________

Tips for gathering evidence to demonstrate your skills

The important thing to remember when gathering evidence is that the more evidence the better - that is, the more evidence you gather to demonstrate your skills, the more confident an assessor can be that you have learned the skills not just at one point in time, but are continuing to apply and develop those skills (as opposed to just learning for the test!). Furthermore, one piece of evidence that you collect will not usualy demonstrate all the required criteria for a unit of competency, whereas multiple overlapping pieces of evidence will usually do the trick!

From the Wiki University

 

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

What evidence can you provide to prove your understanding of each of the following citeria?

Identify harvesting and storage practices for fish and seafood

  1. Identify fish or seafood to be harvested
  2. Identify techniques to harvest fish and seafood
  3. Select appropriate storage procedures to prevent spoilage
  4. Identify spoilage organisms associated with fish and seafood
Identify fish or seafood to be harvested

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify techniques to harvest fish and seafood

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Select appropriate storage procedures to prevent spoilage

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify spoilage organisms associated with fish and seafood

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Select the processing techniques and technology used to produce various fish and seafood products

  1. Identify the manufacturing process to produce a pickled, cured, frozen or canned fish and seafood product
  2. Perform sensory evaluation of fish and seafood
  3. Assess product suitability for use in the manufacturing process
Identify the manufacturing process to produce a pickled, cured, frozen or canned fish and seafood product

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Perform sensory evaluation of fish and seafood

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assess product suitability for use in the manufacturing process

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Monitor commercial techniques to manufacture fish and seafood product samples

  1. Identify a manufacturing process to produce value-added products
  2. Construct a process chart for a selected fish or seafood product
  3. Set up the production system to the required operating specifications and verify production to specification
  4. Test product samples to ensure quality outcome
Identify a manufacturing process to produce value-added products

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Construct a process chart for a selected fish or seafood product

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Set up the production system to the required operating specifications and verify production to specification

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Test product samples to ensure quality outcome

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Review production processes

  1. Review the critical control points (CCPs) and critical limits for product safety
  2. Review operating procedures for food safety and quality
  3. Review the work health and safety plan for processing of food products
  4. Review environmental impacts and associated costs for processing of food products
Review the critical control points (CCPs) and critical limits for product safety

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Review operating procedures for food safety and quality

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Review the work health and safety plan for processing of food products

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Review environmental impacts and associated costs for processing of food products

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Required Skills and Knowledge