Produce technical reports on seafood processing systems Evidence Guide

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Evidence Guide: SFIPROC502C - Produce technical reports on seafood processing systems

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

SFIPROC502C - Produce technical reports on seafood processing systems

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

Produce detailed process flow diagrams

Flow diagrams are produced in a form consistent with product specifications, including clearly defined commencement and conclusion points.
Flow diagrams are processed, utilising consistent symbols and language.
Processing activities requiring control are nominated on the flow diagram with tolerances clearly identified.
Inputs into the process are clearly identified on the diagram.

Flow diagrams are produced in a form consistent with product specifications, including clearly defined commencement and conclusion points.

Completed
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Evidence:

Flow diagrams are processed, utilising consistent symbols and language.

Completed
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Evidence:

Processing activities requiring control are nominated on the flow diagram with tolerances clearly identified.

Completed
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Evidence:

Inputs into the process are clearly identified on the diagram.

Completed
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Identify and quantify energy requirements at relevant stages of the production process

Analyses of processing systems are produced to determine energy efficiency.
Conclusions from analyses are used to review processing parameters.

Analyses of processing systems are produced to determine energy efficiency.

Completed
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Conclusions from analyses are used to review processing parameters.

Completed
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Determine microbiological factors relating to the production process

Reports are prepared to justify the inclusion of each microbiological parameter of the product specification.
Microbiological specifications for raw materials outline the consequences of non-conformance.
Reports identify all stages in the process which have microbiological implications.

Reports are prepared to justify the inclusion of each microbiological parameter of the product specification.

Completed
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Evidence:

Microbiological specifications for raw materials outline the consequences of non-conformance.

Completed
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Reports identify all stages in the process which have microbiological implications.

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Define chemical and physical aspects of the production process

Reports are prepared to justify the inclusion of each chemical and physical parameter of the product specification.
The chemical and physical specifications for raw materials outline the consequences of non-conformance.
Reports identify all stages in the process which have chemical and/or physical implications.

Reports are prepared to justify the inclusion of each chemical and physical parameter of the product specification.

Completed
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Evidence:

The chemical and physical specifications for raw materials outline the consequences of non-conformance.

Completed
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Evidence:

Reports identify all stages in the process which have chemical and/or physical implications.

Completed
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Evidence:

Determine packaging and storage conditions required for seafood product

Reports detailing the parameters for product packaging are prepared.
General and specific product storage parameters or requirements are identified.
Packaging and/or storage parameters match the product specifications.

Reports detailing the parameters for product packaging are prepared.

Completed
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General and specific product storage parameters or requirements are identified.

Completed
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Packaging and/or storage parameters match the product specifications.

Completed
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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: analyse the operation of a production unit and to develop recommendations to improve the volume and quality of outputs against product specifications, as well as satisfying the needs of the enterprise OHS policies and the requirements of food safety regulations. Assessment must confirm knowledge of: requirements of HACCP and the food safety plan enterprise OHS policy and procedures process parameters, including safe working practices, food safety and environmental requirements the energy consumption of current and alternative process methods causes of product contamination and/or cross-contamination significance of, and methods for, controlling contamination within the process production scheduling, batch or recipe instructions, specifications and identifying process control points equipment operational parameters process control instrumentation sampling and test schedules cleaning and sanitation schedules routine preventative maintenance requirements documentation, recording and reporting requirements enterprise product specifications.
Context of and specific resources for assessment	Worksites used for assessment must comply with relevant legislation, industry standards and/or practices. Equipment used should be representative of that used in the workplace. Procedures and documentation used should be those which would be used typically in the workplace. Compliance with statutory OHS, food safety, export/import inspection, hygiene and/or environmental requirements relevant to the seafood industry should be emphasised. Resources may include: cleaning and sanitation schedules enterprise standard operating procedures (SOP's), including corrective actions and material safety data sheets (MSDS) equipment representative of that used in the workplace food safety and other relevant technical standards, including microbiological data procedures and documentation used typically in the workplace process documentation product specifications, control points and processing parameters.
Method of assessment	The following assessment methods are suggested: project (work or scenario based) workplace documentation, including technical reports written or oral questions.
Guidance information for assessment	This unit may be assessed holistically with other units within a qualification.

Required Skills and Knowledge

Required skills

collecting, recording and analysing data

communicating technical requirements to staff in an understandable format

communicating with work teams and managers

coordinating activities, supplies and processes

giving attention to detail

identifying and monitoring critical control points

identifying skill gaps in processing activities

interpreting regulations, standards and specifications

optimising a range of processing equipment

planning, including production planning

solving problems

scheduling tests.

Literacy skills used for:

compiling reports

completing complex forms

interpreting technical documents/publications

reading and interpreting information, including specifications, standards and regulations

recording and interpreting data.

Numeracy skills used for:

calculating averages and/or percentages

calculating production data

calculating temperature and other thermal requirements

estimating time, volume, flows and pressures

estimating safe working loads.

Required knowledge

corrective actions allowable within the requirements of the enterprise food safety plan

production and processing systems consistent with the scale of the enterprise

production and process planning and organisation consistent with the scale of the enterprise

product quality parameters described by the enterprise food safety plan and any relevant regulations, including those for food product, packaging, labelling and storage

species typically processed by the enterprise.

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:	ESD principles, environmental hazard identification, risk assessment and control food safety, Hazard Analysis Critical Control Point (HACCP), hygiene and temperature control along chain of custody imports quarantine and inspection, and importing approved arrangements for Australian Quarantine Inspection Service (AQIS), Australian Customs Service (ACS) and Biosecurity Australia (BA) land, buildings and vehicles: buildings and structures design and appearance, constructions and additions poaching, trespass and theft road laws for use of motor vehicles, bikes, trucks and other transport equipment use of firearms use of utilities, including water, natural gas, electricity and sewage water or land lease, tenure or ownership and use business or workplace operations, policies and practices: commercial law, including fair trading and trade practices consumer law corporate law, including registration, licensing and financial reporting disability policies and practices equal opportunity, anti-discrimination and sexual harassment industrial relations and awards, individual employment contracts and share of catch agreements jurisdictional variations superannuation taxation trade practices warnings and dismissals worker's compensation OHS hazard identification, risk assessment and control product quality assurance: correct naming and labelling (e.g. country of origin, Australian Fish Names Standard and eco-labelling) correct quantities, sizes and other customer requirements third-party certification (e.g. Australian Grown and ISO 14001:2004 Environmental management systems.
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 and 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 outdoor work, including protection from solar radiation, 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 exporting requirements, including AQIS Export Control (Fish) orders 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 the use and recycling of water, and managing water quality and quantity increasing use of renewable, recyclable and recoverable resources managing environmental hazard identification, risk assessment and control managing imported products quarantine and inspection, facility biosecurity, translocation of livestock and genetic material, and health certification managing, controlling and treating effluents, chemical residues, contaminants, wastes and pollution minimising noise, dust, light or odour emissions planning environmental and resource efficiency improvements preventing genetically modified organisms and live cultured or held organisms from escaping into environment reducing emissions of greenhouse gases reducing use of non-renewable resources reducing energy use and introducing alternative energy sources.
Processing activities requiring control may include:	energy efficiency of the process enterprise HACCP plan product specifications skills required to process product to the required specification the requirements of food safety standards.
Energy requirements may include:	component composition heat/energy efficiency heating/cooling rates material temperature product or material flow rate storage conditions required for finished product.
Microbiological factors may include:	the measurement of pathogenic and spoilage microorganisms present in seafood and the processes for maintaining safe levels during all processing stages.
Chemical and physicalaspects may include:	determining the presence or absence of chemical contaminants methods to exclude physical contamination temperature and other environmental conditions necessary to ensure food safety the enterprise HACCP plan.
Packaging and storage conditions may include:	customer requirements enterprise capacity to accommodate finished product food standards and other technical standards importing or exporting country requirements product specifications regulations relating to labelling and/or packaging.

NTISthis.com

Evidence Guide: SFIPROC502C - Produce technical reports on seafood processing systems

Student: __________________________________________________

Signature: _________________________________________________

Tips for gathering evidence to demonstrate your skills

SFIPROC502C - Produce technical reports on seafood processing systems

Produce detailed process flow diagrams

Identify and quantify energy requirements at relevant stages of the production process

Determine microbiological factors relating to the production process

Define chemical and physical aspects of the production process

Determine packaging and storage conditions required for seafood product

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

Instructions to Assessors

Teacher: ___________________________ Date: _