Unit of competency Outline

Date retreived
23/07/2026 11:16 PM AWST

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Evaluate a batch of seafood

Evaluate a batch of seafood

Unit of competency
National Code
SFIPRO401
State Code
OAR38
TGA Status
Current
DTWD Status
Approved
Current Release Number
1.00
Current Release Date
21/06/2019
View on TGA
State Implementation and Classification
Approved Date
21/10/2019
Field of Education
030307 - Food Processing Technology
Original Release Date
21/10/2019
Nominal Hours
40
Description
This unit of competency describes the skills and knowledge required to evaluate seafood product. It includes the ability to identify the features of seafood species to determine both scientific and correct marketing names, take samples, determine spoilage, estimate yields and develop quality profiles. The unit applies to individuals who are responsible for identifying and evaluating batches of seafood in seafood processing facilities.All work must be carried out to comply with workplace procedures, according to state/territory health and safety, food safety, biosecurity and environmental regulations, legislation and standards that apply to the workplace.No licensing, legislative or certification requirements apply to this unit at the time of publication.
Notes
Elements and Performance Criteria
1. Identify seafood species
  • 1.1 Identify seafood species using anatomical and other features and characteristics
  • 1.2 Recognise species by scientific and marketing names
  • 1.3 Quantify edible and/or useable portions in terms of flavour, texture and ease of eating characteristics known to exist in the species and/or the requirements of the product specification
2. Sample a batch of seafood for sensory evaluation
  • 2.1 Establish the type and quantity of seafood to be sampled
  • 2.2 Remove samples from the batch and forward for evaluation according to workplace sampling plan
3. Evaluate seafood to determine presence of spoilage
  • 3.1 Assess sensory, chemical and/or microbiological indicators to determine spoilage factors present in the batch of seafood
  • 3.2 Determine the relationship between the quality profile required and the processing needed for the batch
4. Develop a quality profile for the batch using a scoring system
  • 4.1 Develop a quality profile for the batch of seafood according to the workplace score system criteria
  • 4.2 Use consistent terminology in the profile and the workplace score system criteria
5. Estimate yields and productivity for a batch of seafood
  • 5.1 Estimate projected yield from the batch according to end-product specifications
  • 5.2 Determine the productivity potential of the batch using end-product specifications and/or processing guidelines
6. Initiate action for the batch of seafood according to its quality profile
  • 6.1 Determine a destination for the batch of seafood according to the processing requirements and quality profile of the batch
  • 6.2 Assess results of evaluation against vendor self-assessment criteria, where appropriate, and record and report results
  • 6.3 Process documentation relating to the batch
  • 6.4 Adjust vendor assessment criteria as required
No information
No information
Replaces
State Code National Code Title Type
D9264 SFIPROC401C Evaluate a batch of seafood Unit of competency