Modification History
Not Applicable
Unit Descriptor
Unit descriptor |
This unit of competency involves accurately weighing and correctly packaging fresh or frozen product so that it will arrive at its destination at the appropriate temperature. For live stock refer to SFISTOR204A Prepare, pack and dispatch stock for live transport. Licensing, legislative, regulatory or certification requirements may apply to this unit. Therefore it will be necessary to check with the relevant state or territory regulators for current licensing, legislative or regulatory requirements before undertaking this unit. |
Application of the Unit
Application of the unit |
This unit will apply particularly to persons employed at seafood cooperatives and other businesses where product is accepted, weighed and packed for dispatch. All enterprise or workplace procedures and activities are carried out according to relevant government regulations , licensing and other compliance requirements , including occupational health and safety (OHS ) guidelines , food safety and hygiene regulations and procedures and ecologically sustainable development (ESD ) principles . Equipment operation, maintenance, repairs and calibrations are undertaken in a safe manner that conforms to manufacturer instructions. Appropriate personal protective equipment (PPE ) is selected, checked and maintained |
Licensing/Regulatory Information
Refer to Unit Descriptor
Pre-Requisites
Prerequisite units |
||
Employability Skills Information
Employability skills |
This unit contains employability skills. |
Elements and Performance Criteria Pre-Content
Elements describe the essential outcomes of a unit of competency. |
Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide. |
Elements and Performance Criteria
ELEMENT |
PERFORMANCE CRITERIA |
1. Prepare product |
1.1. Workplace is cleaned before commencing. 1.2. Product to be received is checked before weighing, against the specification for the species and is visually inspected for any signs of spoilage, defects and parasites. 1.3. Defective product is identified and set aside, and supervisor is notified. 1.4. Accepted product is weighed allowing for drainage of liquid from fresh product, and weight recorded. 1.5. Identification and traceability of product is checked and recorded. 1.6. The temperature of fresh and frozen product is checked and recorded, and action taken, if necessary, to reduce temperature to level required. |
2. Pack product for dispatch |
2.1. Product is prepared, if necessary, according to customer specifications. 2.2. Product is packaged according to customer specifications and transport requirements and regulations . 2.3. Product packaging is checked to ensure the product temperature remains at the required level until product is received by customer, taking full account of possible delays that may occur. 2.4. Product is labelled ensuring that original identification of the product can be easily established. |
3. Dispatch product |
3.1. Product is taken to, or collected by, transport company and appropriate dispatch forms are completed and filed. 3.2. Temperature of fresh and frozen product before final dispatch is measured and recorded. 3.3. Customer is notified of the time and place of product delivery and advised of consignment number or other means of identifying product. |
4. Complete post-packing tasks |
4.1. Clean up of work area, including repairs and storage of equipment is supervised, and condition report prepared. 4.2. Relevant packing data, observations or information are recorded legibly and accurately, and any out of range or unusual records are checked. 4.3. Non-compliances are conveyed to supervisor. 4.4. Feedback is sought on effectiveness of the packing activities. |
Required Skills and Knowledge
REQUIRED SKILLS AND KNOWLEDGE |
This section describes the skills and knowledge required for this unit. |
Required skills |
Literacy skills used for :
Numeracy skills used for :
|
Required knowledge |
|
Evidence Guide
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:
Assessment must confirm knowledge of:
|
Context of and specific resources for assessment |
Assessment is to be conducted at the workplace or in a simulated work environment. It should cover fresh, frozen or live fish, crustaceans and molluscs or other aquatic products, with a minimum of two species from each group. Resources may include:
|
Method of assessment |
The following assessment methods are suggested:
|
Guidance information for assessment |
This unit may be assessed holistically with other units within a qualification. |
Range Statement
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 are followed including: |
|
OHS guidelines may include: |
|
Food safety and hygiene regulations and procedures may include: |
|
ESD principles may include: |
|
PPE may include |
|
Specification may include: |
|
Transport requirements and regulations may include: |
|
Forms may include: |
|
Unit Sector(s)
Unit sector |
Storage |
Co-requisite units
Co-requisite units |
||
Competency field
Competency field |