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Evidence Guide: SFIDIST201C - Prepare, cook and retail 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

 

SFIDIST201C - Prepare, cook and retail seafood products

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

Select product to cook

  1. Appropriate PPE is worn.
  2. Seafood to be cooked to order is identified and assessed for suitability and stored correctly until required.
  3. Fresh or thawed product selected to be cooked is handled with care to ensure it is not physically damaged.
  4. Product identified as unsuitable is set aside and reported to the appropriate person.
  5. Temperature of product awaiting cooking is maintained within the required range to ensure conformity with food safety regulations.
  6. Ingredients required for cooking are identified and stored correctly until required.
  7. Equipment and power sources are operated safety and effectively as required by the enterprise.
  8. Commercial cooking oil/fat is used safely and within approved temperature range.
Appropriate PPE is worn.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Seafood to be cooked to order is identified and assessed for suitability and stored correctly until required.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Fresh or thawed product selected to be cooked is handled with care to ensure it is not physically damaged.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Product identified as unsuitable is set aside and reported to the appropriate person.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Temperature of product awaiting cooking is maintained within the required range to ensure conformity with food safety regulations.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Ingredients required for cooking are identified and stored correctly until required.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Equipment and power sources are operated safety and effectively as required by the enterprise.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Commercial cooking oil/fat is used safely and within approved temperature range.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Pre-cook product

  1. Batters, crumbs and other seafood coatings are prepared and stored.
  2. Product is pre-cooked and stored at the appropriate temperature to ensure conformity with food regulations.
  3. Pre-cooked product is stored in cool rooms or refrigerated counter units in the appropriate place to ensure no cross-contamination occurs, and conformity with food regulations.
Batters, crumbs and other seafood coatings are prepared and stored.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Product is pre-cooked and stored at the appropriate temperature to ensure conformity with food regulations.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Pre-cooked product is stored in cool rooms or refrigerated counter units in the appropriate place to ensure no cross-contamination occurs, and conformity with food regulations.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Cook and sell product to order

  1. Customer's order is taken and recorded.
  2. Product is cooked for sufficient time to ensure that the temperature and colour conforms to food regulations.
  3. Customer's order is assembled when all items are cooked, and wrapped/packaged.
Customer's order is taken and recorded.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Product is cooked for sufficient time to ensure that the temperature and colour conforms to food regulations.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Customer's order is assembled when all items are cooked, and wrapped/packaged.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Clean facilities

  1. Cooking equipment and preparation area are kept clean during operation.
  2. When cooking operations are closed, cooking equipment is cleaned.
  3. Cleaning equipment and cleaning chemicals are used correctly.
  4. Cooking oil/fat is filtered to ensure conformity with food regulations, and disposal follows ESD procedures.
Cooking equipment and preparation area are kept clean during operation.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

When cooking operations are closed, cooking equipment is cleaned.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Cleaning equipment and cleaning chemicals are used correctly.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Cooking oil/fat is filtered to ensure conformity with food regulations, and disposal follows ESD procedures.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Evidence Guide

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:

cook, wrap and serve suitable product courteously and knowledgeably so that customer's needs are met

clean cooking equipment and preparation area to ensure compliance with enterprise procedures and food regulations.

Assessment must confirm knowledge of:

deep frying and grilling of a variety of seafood species

degree of freshness and spoilage for a particular species

common seafood defects, diseases and parasites

species identification

food regulations for the preparation and display of pre-cooked product

species harvest or fishing area, seasonality and cooking methods.

Context of and specific resources for assessment

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

Resources may include:

deep fryer, steamer, barbeque and oven

grill plate

seafood product

refrigerated storage rooms

temperature measuring devices

cooking medium, such as oils

cooking materials, such as batters and crumbs

salt

wrapping materials

cooking utensils

Australian Seafood Handbook: An Identification Guide to Domestic Species, CSIRO.

Method of assessment

The following assessment methods are suggested:

select, prepare and cook by deep frying and grilling a range of seafood that has at least one (1) of the following:

fresh fish

raw crustaceans and molluscs

demonstrate product knowledge for at least three (3) common fish species, two (2) common crustaceans and two (2) common molluscs.

Guidance information for assessment

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

Required Skills and Knowledge

Required skills

assessing seafood freshness and suitability as a 'cook-to-order' item

cleaning the workplace and using cleaning chemicals safely

communicating to take a customer's order

handling, wrapping and packaging cooked seafood

identifying cooking times for deep fried and grilled seafood.

Literacy skills used for:

identifying and tracing product

interpreting cooking recipes

interpreting enterprise procedures

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

Numeracy skills used for:

accurately reading a thermometer

calculating extensions of weight and price to give an accurate price of product

calculating total of invoice or bill

counting product for stocktaking purposes

reading and interpreting electronic scales.

Required knowledge

hygienic handing of cooked and raw seafood

hygienic handling of pre-cooked and cooked seafood

product knowledge:

assessment of spoilage, defects and parasites

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

correct marketing name

handling, wrapping and packaging

harvest or fishing area

potential food safety hazards

presentation of product

prohibited species

seasonality

shelf life of raw materials

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

Range Statement

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:

barbequed, baked, steamed or grilled whole fish, fillets and cutlets

fried fish fillets, crustaceans and molluscs

potato chips

Equipment may include:

baking ovens

cleaning chemicals

cleaning equipment

deep fryers

display trays and tongs

fish tubs

frying baskets

grill plates

ice machines

knives and sharpening steel

oil filtering equipment

packaging material

refrigerated display units

salt shakers

scales (electronic and mechanical)

scoops

steamers

thermometers or other temperature measuring devices

wrapping paper.