Simulated workplaceCAQA Coastline Seafood is a fictional business created by CAQA for training and assessment. It is not a real company and no person, client or record here is real.About this simulation
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Simulated workplace
Scenario · Cold Chain and Sales

Receive product and dispatch an interstate consignment

You are a Cold Chain Operator at the Wingfield distribution centre.

Intermediate3 to 4 hours8 tasks
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The situation

What has happened

Eastfield Seafood Wholesale in Melbourne wants sixty cartons of cooked king prawns on Friday's interstate truck (CON-26-0918). Chiller 2 holds forty cartons of batch PR-260909-C1, released, and batch PR-260909-C2 is on hold after a slow chill. Today's product from the plant is due at the receival dock at 2 pm, including oysters and whole kingfish. The truck must be pre-cooled, a calibrated data logger must travel with the consignment, and every temperature must be recorded. Last week a Sydney air freight consignment sat on the tarmac and logged 7.8 degrees for fifty minutes, so the manager is watching excursions closely. The sales desk needs to confirm the quantity with the customer.

Your brief. Receive and store today's product correctly, verify the chiller readings, assemble and load what can be released for Eastfield with the logger and temperature records, resolve the batch C2 question with the Quality and Food Safety Coordinator, and record the consignment accurately in the register.
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Tasks

Deliverables

  • Cold room reading entries and the receival records in the Cold Chain and Dispatch Register
  • The completed consignment entry for CON-26-0918 with batch codes, logger and temperatures
  • A note recording the batch C2 decision and the customer quantity confirmation
  • A delivery docket ready for the driver

Documents to use

Systems to use

Cold Chain and Dispatch Register

Records cold room temperatures, order assembly, loading temperatures, consignments, deliveries and any temperature excursion from the distribution centre to the customer.

Processing Batch and Traceability Register

Records every lot received and every batch processed in the plant with inputs, outputs, critical control point checks, evaluation and release status.

WHS Incident and Hazard Register

The controlled record of injuries, near misses, hazards, spills and vessel and vehicle incidents across all sites and vessels, with investigation and corrective actions to closure.

For trainers and assessors

Units of competency

Current on training.gov.au for the Seafood Industry as at 10 September 2026.

SFISTR202Receive and distribute product
SFISTR203Assemble and load refrigerated product
SFISTR301Operate refrigerated storerooms
SFIXSI202Maintain the temperature of seafood
SFISAD301Wholesale product

Qualifications

SFI30319Certificate III in Seafood Post Harvest Operations
SFI20319Certificate II in Seafood Post Harvest Operations
Assessor notes

What to look for

Evidence guide

Look for correct temperature checks and cross checks, receival against batch codes, first in first out put away, refusal to ship the held batch, accurate assembly within the time limit, truck pre-cooling and logger use, and complete register entries. The student should show they understand why the held batch cannot be used to make up the order.

The student's evidence summary lists every record they created or changed in the systems named above, their notes and the tasks they ticked. Verify it against the deliverables and your own assessment tool.