| Title | Principles of displaying fish/shellfish in a sales environment | |
| Level | 3 | |
| Credit value | 3 | |
| Learning Outcomes | Assessment Criteria | |
| The learner will: | The learner can: | |
| 1. Understand the regulations and procedures for display of fish/shellfish | 1.1 Explain how food safety and labelling regulations, and company procedures impact on the display, including; | |
| · Design | ||
| · Setting up | ||
| · Maintenance | ||
| · Dismantling | ||
| · Stock rotation/storage | ||
| 1.2 Describe the controls in place to deal with the appropriate use of ice and the separation of ready- and non-ready to eat products | ||
| 1.3 Explain the importance of the display cleaning schedule and how this is monitored and maintained | ||
| 1.4 Explain how improvements to display practice can be considered by feed-back about procedures. | ||
| 2. Understand the fish/shellfish products | 2.1 Summarise the main features for the recognition and characteristics of the common fish/shellfish products for sale | |
| 2.2 Explain how to assess fish/shellfish quality before and during display, and in storage according to specifications | ||
| 2.3 Summarise how to manage resources to maximise product quality and shelf life during display and storage | ||
| 2.4 Describe the allergenic features and affects of fish/shellfish products | ||
| 2.5 Describe the food safety risks posed by fish/shellfish products. | ||
| 3. Understand the principles of fish/shellfish display | 3.1 Explain how to set a promotion for a specific fish/shellfish product | |
| 3.2 Explain how to set up a seasonal display for fish/shellfish products | ||
| 3.3 Describe the principles which produce effective displays for fish/shellfish | ||
| 3.4 Explain the best method of updating and maintain effective displays. | ||
| 4. Understand data and performance of fish/shellfish displays | 4.1 Clarify the types of data that are collected and evaluated during displays to inform compliance and provide business information | |
| 4.2 Describe how display performance is monitored and improved. | ||
| Additional information about the unit | ||
| This unit supports workforce and/or vocational development for those who need to understand the principles of displaying fish/shellfish in a sales or wholesale environment, or in a learning environment. | ||
| Unit purpose and aim(s) | The unit is designed for use primarily by operatives, team leaders and others who carry out these workplace activities. It is also designed for those who plan to enter the fish/shellfish industry or employees who wish to expand on their existing knowledge and understanding. The aim of the unit is to assess underpinning knowledge and understanding to recognised national occupational standards. | |
| Unit expiry date | 30-Jun-15 | |
| Details of the relationship between the unit and relevant national occupational standards or other professional standards or curricula (if appropriate) | This unit of assessment relates directly to Improve Sector Performance Standard (approved as National Occupational Standard) knowledge unit FP.148K Principles of displaying fish or shellfish for retail sale | |
| Assessment requirements or guidance specified by a sector or regulatory body (if appropriate) | This unit is designed to assess the underpinning knowledge and understanding of learners in the workplace context, in the principles of displaying fish/shellfish in a sales environment. It can be assessed on or off the job. | |
| The learner must demonstrate their current knowledge and understanding, to meet all assessment criteria. Assessment methods appropriate to the needs of the learner must be used to generate satisfactory evidence of knowledge and understanding. | ||
| The Improve Assessment Strategy sets out the overarching assessment requirements. | ||
| Support for the unit from a SSC or appropriate other body (if required) | Improve Food & Drink Skills Council | |
| Location of the unit within the subject/sector classification system | 04 Engineering and Manufacturing Technologies | |
| Name of the organisation submitting the unit | FDQ on Behalf of Improve Awarding Organisation Forum | |
| Availability for use | Shared | |
| Unit available from | Jun-10 | |
| Unit guided learning hours | 14 | |
| Unit Category | Underpinning Knowledge (UK) | |
| Unit Reference | FP.148K | |
| RITS Reference | T/602/0615 | |