View Unit : Process fish and shellfish for sale in a retail environment

Unit

Unit Reference Number

J/500/5123

Qualification Framework

QCF

Title

Process fish and shellfish for sale in a retail environment

Unit Level

Level 2

Unit Sub Level

None

Guided Learning Hours

Unit Credit Value

Date of Withdrawal

31-Dec-2013

SSAs

7.1 Retailing and Wholesaling

Unit Grading Structure

Pass

Assessment Guidance

This unit requires workplace assessment of occupational competence.

View Unit's Qualifications

Learning Outcomes and Assessment Criteria

Learning Outcome - The learner will:		Assessment Criterion - The learner can:
1	Know how to prepare to hand-process fish and shellfish in a retail environment	1.1	show that they know the company’s hygiene policy and the reasons for following it while processing fish and shellfish
		1.2	show that they know the dangers and disadvantages of using unsafe and blunt tools and equipment
		1.3	show that they know the reasons for following safe working practices
		1.4	show that they know the types of accident and injury that can happen during hand processing, and the procedures for dealing with these
		1.5	show that they know how to recognise the fish and shellfish species that are usually sold in fish retail outlets
		1.6	show that they know how to recognise fish and shellfish that is not fit to sell
2	Know how to process fish and shellfish using hand tools in a retail environment	2.1	show that they know the company’s hygiene policy and the reasons for following it while processing fish and shellfish
		2.2	show that they know the dangers and disadvantages of using unsafe and blunt tools
		2.3	show that they know and understand the reasons for following safe working practices
		2.4	show that they know emergency procedures
		2.5	show that they know the company’s cleaning schedule and why they should follow it
		2.6	show that they know waste disposal procedures
		2.7	show that they know how to recognise the fish and shellfish species that are usually sold in a fish retail outlet
		2.8	show that they know where the different body parts are found on round fish, flat fish and shellfish species, and how this affects the way they process the various species
		2.9	show that they know why it is important to cut fish and shellfish in exactly the right places
		2.10	show that they know techniques for processing fish hygienically, safely and so as to produce the yield and quality needed
3	Prepare to hand-process fish and shellfish in a retail environment	3.1	prepare and organise their work area and the tools and equipment they will need so that they can work safely, hygienically and efficiently
		3.2	correctly identify the fish or shellfish they have been asked to prepare and accurately check that it is fit to sell
		3.3	keep fish or shellfish fit to sell while preparing it for processing
		3.4	hygienically and safely prepare the fish or shellfish for processing
		3.5	maintain hygienic working conditions
		3.6	maintain their own health and safety and the health and safety of others
4	Process fish and shellfish using hand tools in a retail environment	4.1	process fish and shellfish to give products that meet specifications for yield and quality
		4.2	keep fish and shellfish in a saleable condition while processing
		4.3	place processed products that meet specifications in a suitable storage container
		4.4	follow set procedures to deal with products that do not meet specifications
		4.5	get rid of waste materials according to set procedures
		4.6	clean and put away processing tools and equipment
		4.7	maintain hygienic working conditions
		4.8	maintain their own health and safety and the health and safety of others

Equivalent Units

There are no equivalences to display.