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Evidence Guide: SFIPROC607C - Prepare work instructions for new seafood processing tasks

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

 

SFIPROC607C - Prepare work instructions for new seafood processing tasks

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

Determine the sequential tasks necessary to complete the processing operation

  1. Individual tasks involved in a processing operation are accurately identified.
  2. The sequence of tasks is determined to ensure efficiency is achieved.
  3. The sequential tasks are consistent with current or desired performance.
Individual tasks involved in a processing operation are accurately identified.

Completed
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The sequence of tasks is determined to ensure efficiency is achieved.

Completed
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The sequential tasks are consistent with current or desired performance.

Completed
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Write work instructions for the processing tasks

  1. Work instructions identify key roles and responsibilities.
  2. Work instructions are prepared using a format and language consistent with enterprise procedures.
  3. Corrective actions and/or critical control points are included in the instruction.
  4. Safe work practices and/or hygiene requirements related to the task are included.
Work instructions identify key roles and responsibilities.

Completed
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Work instructions are prepared using a format and language consistent with enterprise procedures.

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Corrective actions and/or critical control points are included in the instruction.

Completed
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Safe work practices and/or hygiene requirements related to the task are included.

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Validate written instructions in the workplace

  1. Written work instruction is tested for consistency with requirements of the product specification and supports performance in day-to-day production settings.
  2. Written work instruction is trialled with personnel to confirm clarity and language is appropriate to literacy needs.
  3. Written work instruction is confirmed by appropriate personnel as meeting OHS and hygiene requirements.
  4. Written work instruction is amended, as necessary, based on feedback from validation activities.
Written work instruction is tested for consistency with requirements of the product specification and supports performance in day-to-day production settings.

Completed
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Written work instruction is trialled with personnel to confirm clarity and language is appropriate to literacy needs.

Completed
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Written work instruction is confirmed by appropriate personnel as meeting OHS and hygiene requirements.

Completed
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Written work instruction is amended, as necessary, based on feedback from validation activities.

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:

perform tasks necessary to develop work instructions for a processing task, or for discrete activities within a task, and to validate those instructions in the workplace against the product specification, OHS requirements, and as meeting the learning needs of intended staff.

Assessment must confirm knowledge of:

enterprise standard operating procedures (SOPs)

HACCP planning

optimum task 'size' taking into account equipment capacity and the availability and skill level of labour required

product specifications, quality objectives and production parameters

sources of information relating to equipment and personnel capability

special language requirements of the workplace

the manageable tasks capable of completion within the time available and to the requirements of the product specification

the processes for validating instructions covering each stage of the production process

workplace OHS requirements.

Context of and specific resources for assessment

Assessment may be conducted in the workplace or in a simulated work environment.

Resources may include:

access to processing or production facilities

enterprise OHS policy

enterprise product specifications

equipment operating parameters

relevant food safety standards

translator or translations of material written in a language other than English

video or other projection equipment for materials not in written form.

Method of assessment

The following assessment methods are suggested:

project writing work instructions (work or scenario based)

workplace documents, such as validation 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 with work teams and management

communicating complex technical information to culturally diverse staff

operating equipment within parameters

interpreting product specifications, standards and production information

planning

prioritising tasks

solving problems

performing discrete tasks within the processing operation.

Literacy skills used for:

compiling reports

interpreting complex technical specifications or data

preparing detailed specifications, procedures and work instructions

reading and interpreting information

recording and analysing data

reporting progress and technical information.

Numeracy skills used for:

calculating time and other production data

estimating volume, mass and weight

gathering and recording data

preparing technical reports.

Required knowledge

communication techniques appropriate for culturally diverse workforce

Hazard Analysis Critical Control Point (HACCP) and food safety plan

OHS requirements

methods available to regulate production flows, temperature control and time

product and process specifications

production systems, including corrective actions and control points

validation techniques.

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, 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)

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 personal protective clothing and equipment (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.

Efficiency may relate to:

quality standards

reject and rework limitations

throughput.

Desired performance may relate to:

food safety standards

improvement in product quality

throughput

workplace OHS.

Format and language may include:

cultural diversity and/or special language needs of the workplace

photographic illustration to identify particular characteristics

pictograms to demonstrate particular activities.

Corrective actions and/or critical control points may relate to:

food safety standards

HACCP

product specifications.