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
SFICAQA CoastlineSimulated workplace
Simulated workplace
Scenario · Processing and Packing

Fillet, pack and code a restaurant order

You are a Process Worker on the kingfish fillet line.

Entry2 to 3 hours8 tasks
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The situation

What has happened

Harbourview Restaurant Group has ordered forty kilograms of skin on kingfish fillets and ten kilograms of sashimi grade loins for Thursday morning delivery. Harvest lot H-0910-C5 from cage 5 arrived at receival at 1.6 degrees and is in the chiller. The plant runs under the food safety program with hygiene entry rules, a time limit for product on the bench, metal detection on every carton and a batch record that must be completed at the time. A worker cut a thumb last week filleting without the cut-resistant glove, so supervisors are checking gloves at line start. The batch recorder will check your first fillets and you will record the batch yourself.

Your brief. Enter the plant correctly, receive the lot, fillet and trim to the specification safely, keep product cold and on time, produce the sashimi loins on dedicated equipment, pack, code and metal detect the cartons, and complete the batch record in the register.
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Tasks

Deliverables

  • A hygiene entry and line set-up checklist you completed
  • Two completed batch entries in the Processing Batch and Traceability Register (fillets and sashimi loins)
  • A yield calculation for the lot
  • Photographs or a supervisor observation record of the packed and coded cartons

Documents to use

Systems to use

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.

SFIPRO103Fillet fish and prepare portions
SFIPRO104Work with knives
SFIXSI202Maintain the temperature of seafood
SFIWHS201Meet workplace health and safety requirements
SFIPRO302Handle and pack sashimi-grade fish

Qualifications

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

What to look for

Evidence guide

Observe hygiene entry, knife technique and glove use, fillet quality and yield, product kept on ice within the time limit, the separation of sashimi grade equipment and temperature, correct carton coding and metal detection, and batch records completed at the time rather than afterwards. Yield arithmetic should be checked against the register entries.

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.