SFIPRO103 — Fillet fish and prepare portions

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What an assessment for SFIPRO103 must cover

34 assessable components: 3 elements (13 performance criteria), 7 performance evidence and 8 knowledge evidence requirements, plus 6 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 Prepare work area for filleting

1.1Confirm fish filleting work instructions with supervisor
1.2Select, fit and use required personal protective equipment
1.3Clean work area before commencing and maintain hygienic conditions during processing
1.4Select equipment and materials required for filleting work and check for cleanliness

2 Fillet fish

2.1Use filleting equipment safely to prepare fillets and portions to productivity and yield requirements for the species
2.2Visually inspect and set aside fillets that show signs of spoilage, defects or parasites
2.3Trim fillets and remove bones, ensuring cuts are smooth with no jagged edges
2.4Remove skin, leaving flesh smooth and without tears, and place skin tissue in the correct container
2.5Cut portions to the size, weight and shape according to work instructions and productivity and yield requirements
2.6Trim steaks and cutlets, as required to meet workplace requirements

3 Finalise filleting activities

3.1Rinse fillets, including portions, steaks and cutlets, quickly in potable water and chill ready for further processing, or packaging and retailing
3.2Identify and trace product by using accurate and compliant labelling
3.3Report problems with filleting activities to supervisor

Performance evidence

filleted a minimum of six fish with at least half of the fish skinned within yield
cut a minimum of six fish into cutlets and steaks within yield
cleaning and maintaining a hygienic workplace
communicating with supervisor on fish filleting activities
selecting, preparing and using filleting equipment safely
identifying signs of spoilage and common fish defects, diseases and parasites
preparing fillet portions for further processing or packaging using correct labels

Knowledge evidence

personal, workplace and product hygiene principles that apply when filleting and portioning fish in a commercial fish processing facility
food safety procedures and regulations that apply when handling and storing fish
fish species and parts, including gills, gonads, scales, roe, kidneys and swim bladder
location of bones and dark meat in different fish species
spoilage pattern and common fish defects, diseases and parasites for species being filleted
health and safety requirements when using knives, cutting equipment and lifting and handling boxes of fish and fish products
safe manual handling techniques used for preparing fish in minimising the risk of repetitive, forceful, constrained or awkward posture
workplace quality system procedures addressing fish identification and traceability, and workplace productivity and yield requirements

Foundation skills

Reading: Interprets and follows workplace quality, food safety and hygiene procedures
Writing: Records product information on paper-based and electronic media
Numeracy: Counts daily tallies of filleted fish; Estimates size and weight of portions; Estimates yield of fillets; Interprets weight scales
Navigate the world of work: Asks questions to clarify understanding or seek further information
Interact with others: Communicates and reports workplace activity and safety information to relevant personnel
Get the work done: Maintains quality specifications when filleting 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.

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Real, unedited Auditori output (RIIHAN201E shown), branded for a sample RTO:

Questions about assessing SFIPRO103

What does an assessment tool for SFIPRO103 need to cover?

To satisfy the Principles of Assessment and Rules of Evidence, an assessment for SFIPRO103 needs to address all 34 unit components: 3 elements with 13 performance criteria, 7 performance evidence requirements, 8 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 SFIPRO103?

Auditori pulls the current release of SFIPRO103 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 SFIPRO103 — with no card and no subscription required. After that it's pay-as-you-go per unit.

Can I check my existing SFIPRO103 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 SFIPRO103, showing exactly what's covered and what's missing. Mapping costs a quarter of a credit.

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