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 · Quality, Safety and Compliance

Run a recall assessment on a kingfish fillet batch

You are the Quality Officer supporting the Quality and Food Safety Coordinator.

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The situation

What has happened

Two complaints of bone fragments in kingfish fillets from batch KF-260904-A1 have arrived from two Northgate Supermarkets stores. The batch was 588 kilograms in 5 kilogram cartons processed on 4 September. Forty cartons were stopped at the distribution centre before loading and the batch is on hold, but other cartons went to Northgate and possibly to other customers earlier in the week. A bone fragment is a physical hazard that can injure a consumer. The General Manager wants a recall assessment today under the Product Recall and Withdrawal Procedure: a full trace, an evaluation of the batch, the sales picture, and a recommendation on whether this is a trade withdrawal or a consumer recall, with the customer notification and regulator advice drafted.

Your brief. Trace the batch one step back and one step forward within four hours, evaluate the batch and the likely cause, reconcile every carton, recommend the level of recall, draft the customer notification and regulator advice, and prepare the recall team briefing and the close out plan.
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Tasks

Deliverables

  • A completed trace and reconciliation for KF-260904-A1
  • A batch evaluation record with likely cause
  • A recall level recommendation with reasons
  • Draft customer notification and regulator advice
  • A recall team briefing with retrieval, disposal and close out plan

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.

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.

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.

SFIPRO402Manage a product recall
SFIPRO401Evaluate a batch of seafood
SFIPRO301Monitor hygiene and sanitation requirements
SFISTR302Supervise storage of temperature controlled stock

Qualifications

SFI40219Certificate IV in Seafood Post Harvest Operations
SFI30319Certificate III in Seafood Post Harvest Operations
Assessor notes

What to look for

Evidence guide

Check that the trace is complete in both directions and reconciles to the carton, that the evaluation identifies a plausible cause in the pin boning step, that the recall level recommendation is reasoned against the hazard, that the notifications are accurate and clear, and that the register entries are updated correctly. The briefing should be usable by a real recall team.

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.