Unit of competency Outline

Date retreived
22/07/2026 2:58 PM AWST

Whilst all efforts are made to provide accurate and timely information from the relevant source/documentation, please be aware that the information supplied may not be the most current version. The accuracy of the detail has not been confirmed by the Department and therefore should not be relied upon without first confirming the contents.

Prepare, pack and dispatch non-live product

Prepare, pack and dispatch non-live product

Unit of competency
National Code
SFISTR201
State Code
OAR27
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
089901 - Purchasing, Warehousing And Distribution
Original Release Date
21/10/2019
Nominal Hours
30
Description
This unit of competency describes the skills and knowledge required to prepare, pack and dispatch fresh or frozen seafood product. It includes the ability to identify defective product, record and adjust temperature, and package, label and dispatch product to customer specifications so that it will arrive at its destination at the appropriate temperature in the best possible condition.This unit applies to individuals who work under general supervision and undertake routine tasks in preparing, weighing and packing non-live seafood stock at seafood cooperatives and other businesses where product is accepted, weighed and packed for dispatch. All work must be carried out to comply with workplace procedures, according to state/territory health and safety, food safety and environmental regulations, legislation and standards that apply to the workplace. Licences may be required if operating load-shifting equipment.No licensing, legislative or certification requirements apply to this unit at the time of publication.
Notes
Elements and Performance Criteria
1. Prepare product
  • 1.1 Fit and use personal protective equipment and clean workplace according to food safety and health and safety requirements before starting dispatch activities
  • 1.2 Check product to be received against the specification for the species before weighing, and inspect for any signs of spoilage, defects and parasites
  • 1.3 Identify and set aside defective product and notify supervisor
  • 1.4 Weigh accepted product, allowing for drainage of liquid from fresh product, and record weight
  • 1.5 Check and record identification and traceability of product in accordance with workplace procedures
  • 1.6 Check and record the temperature of fresh and frozen product and if required take action to reduce the temperature
2. Pack product for dispatch
  • 2.1 Prepare product according to customer specifications as required
  • 2.2 Package product according to customer specifications and transport requirements and regulations
  • 2.3 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
  • 2.4 Label product, ensuring that original identification of the product can be easily established
3. Dispatch product
  • 3.1 Complete and file dispatch forms for product taken to, or collected by, transport company
  • 3.2 Measure and record temperature of fresh and frozen product before final dispatch
  • 3.3 Notify customer of the time and place of product delivery and advise of consignment number or other means of identifying product
4. Complete post-packing tasks
  • 4.1 Clean work area and dispose of waste materials safely according to workplace procedures and environmental requirements
  • 4.2 Check and store equipment, making or reporting any repair requirements
  • 4.3 Record relevant packing data, observations or information and report any abnormalities or non-compliances to supervisor
No information
No information
Replaces
State Code National Code Title Type
D9294 SFISTOR205A Prepare, pack and dispatch non-live product Unit of competency