Retail fresh, frozen and live seafood Evidence Guide

NTISthis.com

Evidence Guide: SFIDIST202C - Retail fresh, frozen and live seafood

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

SFIDIST202C - Retail fresh, frozen and live seafood

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

Set up display

Appropriate PPE is worn.
Seafood is taken from chiller, assessed for freshness and suitability, and prepared for retail display.
Product identified as unsuitable is set aside for disposal.
Temperature of product in retail display is checked to ensure conformity with food regulations.
Display is checked to ensure that no cross-contamination occurs between raw and cooked products.
Price tickets are prepared to show the correct name and price and are clean before being placed on the display.
Live product is placed in tanks, and water quality monitored and maintained to set requirements of the species.

Appropriate PPE is worn.

Completed
Date:

Teacher:

Evidence:

Seafood is taken from chiller, assessed for freshness and suitability, and prepared for retail display.

Completed
Date:

Teacher:

Evidence:

Product identified as unsuitable is set aside for disposal.

Completed
Date:

Teacher:

Evidence:

Temperature of product in retail display is checked to ensure conformity with food regulations.

Completed
Date:

Teacher:

Evidence:

Display is checked to ensure that no cross-contamination occurs between raw and cooked products.

Completed
Date:

Teacher:

Evidence:

Price tickets are prepared to show the correct name and price and are clean before being placed on the display.

Completed
Date:

Teacher:

Evidence:

Live product is placed in tanks, and water quality monitored and maintained to set requirements of the species.

Completed
Date:

Teacher:

Evidence:

Maintain display

Product temperature is monitored to ensure that it is within the required range.
Fresh product is kept moist and attractive.
Ice and water used on fresh product is potable according to food regulations.
Display is checked and adjusted, if necessary.
Display of frozen product is checked to ensure that all products are within its use-by-date and is placed below the freezer unit's load line, according to manufacturer instructions.
Live product display tanks are checked to ensure all dead and dying fish are removed, and water quality is appropriate for the species.
Faults in refrigeration, tank and other equipment, are reported to the appropriate person.

Product temperature is monitored to ensure that it is within the required range.

Completed
Date:

Teacher:

Evidence:

Fresh product is kept moist and attractive.

Completed
Date:

Teacher:

Evidence:

Ice and water used on fresh product is potable according to food regulations.

Completed
Date:

Teacher:

Evidence:

Display is checked and adjusted, if necessary.

Completed
Date:

Teacher:

Evidence:

Display of frozen product is checked to ensure that all products are within its use-by-date and is placed below the freezer unit's load line, according to manufacturer instructions.

Completed
Date:

Teacher:

Evidence:

Live product display tanks are checked to ensure all dead and dying fish are removed, and water quality is appropriate for the species.

Completed
Date:

Teacher:

Evidence:

Faults in refrigeration, tank and other equipment, are reported to the appropriate person.

Completed
Date:

Teacher:

Evidence:

Serve customers

Product knowledge is demonstrated in all communications with customer, in regard to shelf life and suggested cooking methods.
Product is trimmed, skinned or scaled to order.
Product is handled, weighed, wrapped and packaged.

Product knowledge is demonstrated in all communications with customer, in regard to shelf life and suggested cooking methods.

Completed
Date:

Teacher:

Evidence:

Product is trimmed, skinned or scaled to order.

Completed
Date:

Teacher:

Evidence:

Product is handled, weighed, wrapped and packaged.

Completed
Date:

Teacher:

Evidence:

Pack up and clean up

Product is removed from retail display and freshness and suitability for sale is assessed, and unsuitable product disposed of.
Price tags are removed and cleaned.
The empty retail display and fresh product preparation areas are cleaned to ensure food regulations are met.
Live tank displays are cleaned to maintain water quality
Stocktake of fresh, live and frozen product is undertaken.
Use-by-dates on packaged fresh and frozen product are checked and out-of-date product disposed of.
Product is placed in chiller and freezer storage rooms in appropriate areas.
Product held overnight in chillers is re-iced, as necessary.
Identification and traceability of unpackaged fresh and live product is maintained.
Refrigerated storage rooms are cleaned.

Product is removed from retail display and freshness and suitability for sale is assessed, and unsuitable product disposed of.

Completed
Date:

Teacher:

Evidence:

Price tags are removed and cleaned.

Completed
Date:

Teacher:

Evidence:

The empty retail display and fresh product preparation areas are cleaned to ensure food regulations are met.

Completed
Date:

Teacher:

Evidence:

Live tank displays are cleaned to maintain water quality

Completed
Date:

Teacher:

Evidence:

Stocktake of fresh, live and frozen product is undertaken.

Completed
Date:

Teacher:

Evidence:

Use-by-dates on packaged fresh and frozen product are checked and out-of-date product disposed of.

Completed
Date:

Teacher:

Evidence:

Product is placed in chiller and freezer storage rooms in appropriate areas.

Completed
Date:

Teacher:

Evidence:

Product held overnight in chillers is re-iced, as necessary.

Completed
Date:

Teacher:

Evidence:

Identification and traceability of unpackaged fresh and live product is maintained.

Completed
Date:

Teacher:

Evidence:

Refrigerated storage rooms are cleaned.

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: comply with enterprise procedures and food regulations identify suitable product set up, maintain, pack and serve from retail display courteously and knowledgeably so that customer's needs are met. Assessment must confirm knowledge of: common fish defects, diseases and parasites degree of freshness and spoilage for a particular species/product, such as sashimi food regulations for the preparation and display of product species harvest or fishing area, seasonality and cooking methods species identification.
Context of and specific resources for assessment	Assessment is to be conducted at the workplace or in a simulated work environment. The setting up and maintaining of a retail display must have at least one (1) sample of each of the following seafood: fresh fish raw and cooked crustaceans opened oysters. Product knowledge must address at least four (4) common fish species, two (2) common crustaceans and two (2) common molluscs. Resources for assessment may include: packaging materials range of retail outlets for site visits refrigerated storage rooms seafood cleaning and filleting facility seafood products temperature measuring devices.
Method of assessment	The following assessment methods are suggested: demonstrating customer service, including product knowledge through actual or simulated work activities demonstrating correct use of electronic scales and packaging of purchased seafood project involving the setting up and maintaining of a seafood retail display written or oral short-answer tests.
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 for retail display

cleaning the workplace and using cleaning chemicals safely

handling, wrapping and packaging of seafood

maintaining the temperature of seafood

providing information on shelf life and cooking methods for seafood products to customers

receiving orders from customer in a courteous and knowledgeable manner.

Literacy skills used for:

completing stocktake forms

identifying and tracing product

interpreting and writing price, correct fish name and country of origin on tickets or labels

interpreting enterprise procedures

learning about seafood products sold from retail outlet

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

Numeracy skills used for:

accurately interpreting a thermometer

calculating extensions of weight and price to give the correct price of the product

calculating total of invoice

counting product for stocktake purposes

reading and interpreting electronic and mechanical scales.

Required knowledge

enterprise procedures

hygienic handling of cooked and raw seafood

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

storage requirements for seafood product.

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:	cleaned crabs crustacean species fish cutlets fish fillets fish species fish - gilled, gutted and butterfly-cut headed prawns headed, peeled and de-veined prawns molluscan species slice sashimi split lobsters squid/octopus cleaned.
Equipment may include:	cleaning chemicals cleaning equipment display trays, thongs and nets fish boxes fish tubs ice machines for potable ice knives and sharpening stone/steel live fish tanks price tickets refrigerated display units scales (electronic and mechanical) thermometers or other temperature measuring devices.
Product knowledge may include:	assessment of spoilage, defects and parasites cooking methods, such as grilling, barbecuing, baking, steaming and deep frying correct marketing name handling, wrapping and packaging harvest or fishing area legal length potential food safety hazards presentation of product prohibited species seasonality shelf life of fresh or frozen product water quality requirements for live animals state and territory food regulations.

NTISthis.com

Evidence Guide: SFIDIST202C - Retail fresh, frozen and live seafood

Student: __________________________________________________

Signature: _________________________________________________

Tips for gathering evidence to demonstrate your skills

SFIDIST202C - Retail fresh, frozen and live seafood

Set up display

Maintain display

Serve customers

Pack up and clean up

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

Instructions to Assessors

Teacher: ___________________________ Date: _