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Evidence Guide: SFISTR201 - Prepare, pack and dispatch non-live product

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

 

SFISTR201 - Prepare, pack and dispatch non-live product

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

Prepare product

  1. Fit and use personal protective equipment and clean workplace according to food safety and health and safety requirements before starting dispatch activities
  2. Check product to be received against the specification for the species before weighing, and inspect for any signs of spoilage, defects and parasites
  3. Identify and set aside defective product and notify supervisor
  4. Weigh accepted product, allowing for drainage of liquid from fresh product, and record weight
  5. Check and record identification and traceability of product in accordance with workplace procedures
  6. Check and record the temperature of fresh and frozen product and if required take action to reduce the temperature
Fit and use personal protective equipment and clean workplace according to food safety and health and safety requirements before starting dispatch activities

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check product to be received against the specification for the species before weighing, and inspect for any signs of spoilage, defects and parasites

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify and set aside defective product and notify supervisor

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Weigh accepted product, allowing for drainage of liquid from fresh product, and record weight

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check and record identification and traceability of product in accordance with workplace procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check and record the temperature of fresh and frozen product and if required take action to reduce the temperature

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Pack product for dispatch

  1. Prepare product according to customer specifications as required
  2. Package product according to customer specifications and transport requirements and regulations
  3. Check product packaging to ensure the product temperature remains at the required level until product is received by customer, taking into account possible delays that may occur
  4. Label product, ensuring that original identification of the product can be easily established
Prepare product according to customer specifications as required

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Package product according to customer specifications and transport requirements and regulations

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check product packaging to ensure the product temperature remains at the required level until product is received by customer, taking into account possible delays that may occur

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Label product, ensuring that original identification of the product can be easily established

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Dispatch product

  1. Complete and file dispatch forms for product taken to, or collected by, transport company
  2. Measure and record temperature of fresh and frozen product before final dispatch
  3. Notify customer of the time and place of product delivery and advise of consignment number or other means of identifying product
Complete and file dispatch forms for product taken to, or collected by, transport company

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Measure and record temperature of fresh and frozen product before final dispatch

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Notify customer of the time and place of product delivery and advise of consignment number or other means of identifying product

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Complete post-packing tasks

  1. Clean work area and dispose of waste materials safely according to workplace procedures and environmental requirements
  2. Check and store equipment, making or reporting any repair requirements
  3. Record relevant packing data, observations or information and report any abnormalities or non-compliances to supervisor
  4. Fit and use personal protective equipment and clean workplace according to food safety and health and safety requirements before starting dispatch activities
  5. Check product to be received against the specification for the species before weighing, and inspect for any signs of spoilage, defects and parasites
  6. Identify and set aside defective product and notify supervisor
  7. Weigh accepted product, allowing for drainage of liquid from fresh product, and record weight
  8. Check and record identification and traceability of product in accordance with workplace procedures
  9. Check and record the temperature of fresh and frozen product and if required take action to reduce the temperature
Clean work area and dispose of waste materials safely according to workplace procedures and environmental requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check and store equipment, making or reporting any repair requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Record relevant packing data, observations or information and report any abnormalities or non-compliances to supervisor

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Fit and use personal protective equipment and clean workplace according to food safety and health and safety requirements before starting dispatch activities

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check product to be received against the specification for the species before weighing, and inspect for any signs of spoilage, defects and parasites

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify and set aside defective product and notify supervisor

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Weigh accepted product, allowing for drainage of liquid from fresh product, and record weight

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check and record identification and traceability of product in accordance with workplace procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check and record the temperature of fresh and frozen product and if required take action to reduce the temperature

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Required Skills and Knowledge