SFIPRO302 — Handle and pack sashimi-grade fish
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What an assessment for SFIPRO302 must cover
24 assessable components: 4 elements (9 performance criteria), 4 performance evidence and 6 knowledge evidence requirements, plus 5 foundation skills. An audit-defensible tool maps every question and task back to these — that mapping is the coverage matrix Auditori generates alongside the assessment.
Elements & performance criteria
1 Receive fish
- 1.1Check received sashimi-grade fish for damage or bend
- 1.2Store fish under chilled, hygienic conditions to prevent damage
2 Grade fish
- 2.1Inspect and set aside fish that show signs of diseases and parasites
- 2.2Grade selected fish by visual inspection according to sashimi-grade criteria and workplace procedures
- 2.3Set aside fish that fail to meet sashimi-grade criteria for other uses or markets
3 Wipe and chill fish
- 3.1Wipe clean sashimi-grade fish of any slime
- 3.2Remove any ice within the body cavity and replace with potable ice sealed in plastic bags to ensure that the temperature of the fish meets food regulations
4 Pack fish
- 4.1Weigh, pack and label cleaned fish for transport to meet the workplace and regulatory requirements of the transport company, domestic customer or the importing country
- 4.2Maintain identification and traceability of product according to workplace food safety program
Performance evidence
- hygienic handling and storage of sashimi-grade fish within safety temperature range
- visually inspecting fish for signs of defects, disease and parasites
- grading sashimi-grade fish against criteria
- weighing, measuring and recording length of fish for packaging purposes
Knowledge evidence
- workplace health and safety requirements for the lifting of heavy loads and/or operating material handling equipment
- workplace quality system procedures and regulatory requirements addressing customer specifications, product identification and traceability and transport
- food safety procedures and regulations that apply when handling and storing species to be packed for sashimi
- personal, workplace and product hygiene principles for handling and packing sashimi-grade fish
- spoilage patterns and common defects, diseases and parasites of species packed for sashimi
- sashimi-grade criteria
Foundation skills
- Reading: Interprets workplace procedures and sashimi-grade criteria Checks information on labels
- Writing: Records product identification and traceability information on paper-based and electronic media when packing sashimi-grade fish
- Numeracy: Measures the length and weight of fish Reads weighing scales
- Navigate the world of work: Interprets and follows regulatory requirements and seeks clarification or other assistance when required
- Get the work done: Maintains hygiene standards and wears required personal protective equipment Maintains quality specifications for handling and packing sashimi-grade fish
Unit content sourced from training.gov.au — © Commonwealth of Australia, licensed under CC BY 4.0. Auditori is not affiliated with the Department of Employment and Workplace Relations.
See what you get before you start
Real, unedited Auditori output (RIIHAN201E shown), branded for a sample RTO:
Questions about assessing SFIPRO302
What does an assessment tool for SFIPRO302 need to cover?
To satisfy the Principles of Assessment and Rules of Evidence, an assessment for SFIPRO302 needs to address all 24 unit components: 4 elements with 9 performance criteria, 4 performance evidence requirements, 6 knowledge evidence requirements, and the foundation skills. A coverage matrix mapping each question and task to these components is what an auditor looks for.
How does Auditori generate an assessment tool for SFIPRO302?
Auditori pulls the current release of SFIPRO302 from training.gov.au and generates a complete package: candidate assessment, assessor guide with model answers and observation criteria, and a coverage matrix mapping every component. A suitably qualified person then reviews and approves the draft in a built-in workflow — consistent with ASQA's guidance on AI use in VET — before export as branded PDF and editable Word.
Is the first assessment tool really free?
Yes. Every new account includes one free credit — enough to generate the complete assessment tool for SFIPRO302 — with no card and no subscription required. After that it's pay-as-you-go per unit.
Can I check my existing SFIPRO302 assessment instead of generating a new one?
Yes — upload your existing assessment or learner guide and Auditori maps it against every element, performance criterion, PE and KE of SFIPRO302, showing exactly what's covered and what's missing. Mapping costs a quarter of a credit.
Related units
- SFIPRO101 — Clean fish
- SFIPRO102 — Clean work area
- SFIPRO103 — Fillet fish and prepare portions
- SFIPRO104 — Work with knives
- SFIPRO201 — Head and peel crustaceans
- SFIPRO202 — Process squid, cuttlefish and octopus
- SFIPRO203 — Shuck molluscs
- SFIPRO301 — Monitor hygiene and sanitation requirements
- SFIPRO304 — Boil and pack crustaceans
- SFIPRO401 — Evaluate a batch of seafood
- SFIPRO402 — Manage a product recall
- SFIPRO403 — Develop and implement a seafood waste utilisation strategy
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