Elements and Performance Criteria

RANGE STATEMENT
The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.
Relevant government regulations, licensing and other compliance requirements may include:
ESD principles, environmental hazard identification, risk assessment and control
food safety, Hazard Analysis Critical Control Point (HACCP), hygiene and temperature control along chain of custody
imports quarantine and inspection, and importing approved arrangements for Australian Quarantine Inspection Service (AQIS), Australian Customs Service (ACS) and Biosecurity Australia (BA)
land, buildings and vehicles:
buildings and structures design and appearance, constructions and additions
poaching, trespass and theft
road laws for use of motor vehicles, bikes, trucks and other transport equipment
use of firearms
use of utilities, including water, natural gas, electricity and sewage
water or land lease, tenure or ownership and use
business or workplace operations, policies and practices:
commercial law, including fair trading and trade practices
consumer law
corporate law, including registration, licensing and financial reporting
disability policies and practices
equal opportunity, anti-discrimination and sexual harassment
industrial relations and awards, individual employment contracts and share of catch agreements
jurisdictional variations
superannuation
taxation
trade practices
warnings and dismissals
worker's compensation
OHS hazard identification, risk assessment and control
product quality assurance:
correct naming and labelling (e.g. country of origin, Australian Fish Names Standard and eco-labelling)
correct quantities, sizes and other customer requirements
third-party certification (e.g. Australian Grown and ISO 14001:2004 Environmental management systems.
OHS guidelines may include:
appropriate workplace provision of first aid kits and fire extinguishers
clean, uncluttered, hygienic workplace
codes of practice, regulations and/or guidance notes which may apply in a jurisdiction or industry sector
enterprise-specific OHS procedures, policies or standards
hazard and risk assessment of workplace and maintenance activities and control measures
induction or training of staff, contractors and visitors in relevant OHS procedures and/or requirements to allow them to carry out their duties in a safe manner
OHS training register
safe lifting, carrying and handling techniques, including manual handling, and the handling and storage of hazardous substances
safe systems and procedures for outdoor work, including protection from solar radiation, fall protection, confined space entry and the protection of people in the workplace
systems and procedures for the safe maintenance of property, machinery and equipment, including hydraulics and exposed moving parts
the appropriate use, maintenance and storage of PPE.
Food safety and hygiene regulations and procedures may include:
Australian Shellfish Sanitation program
display, packaging and sale of food, including seafood and aquatic products
equipment design, use, cleaning and maintenance
exporting requirements, including AQIS Export Control (Fish) orders
handling and disposal of condemned or recalled seafood products
HACCP, food safety program, and other risk minimisation and quality assurance systems
location, construction and servicing of seafood premises
people, product and place hygiene and sanitation requirements
Primary Products Standard and the Australian Seafood Standard (voluntary)
processing, further processing and preparation of food, including seafood and aquatic products
product labelling, tracing and recall
receipt, storage and transportation of food, including seafood and aquatic products
requirements set out in Australian and New Zealand Food Authority (ANZFA) Food Standards Code and state and territory food regulations
temperature and contamination control along chain of custody.
ESD principles may include:
controlling the use and recycling of water, and managing water quality and quantity
increasing use of renewable, recyclable and recoverable resources
managing environmental hazard identification, risk assessment and control
managing imported products quarantine and inspection, facility biosecurity, translocation of livestock and genetic material, and health certification
managing, controlling and treating effluents, chemical residues, contaminants, wastes and pollution
minimising noise, dust, light or odour emissions
planning environmental and resource efficiency improvements
preventing genetically modified organisms and live cultured or held organisms from escaping into environment
reducing emissions of greenhouse gases
reducing use of non-renewable resources
reducing energy use and introducing alternative energy sources.
Processing activities requiring control may include:
energy efficiency of the process
enterprise HACCP plan
product specifications
skills required to process product to the required specification
the requirements of food safety standards.
Energy requirements may include:
component composition
heat/energy efficiency
heating/cooling rates
material temperature
product or material flow rate
storage conditions required for finished product.
Microbiological factors may include:
the measurement of pathogenic and spoilage microorganisms present in seafood and the processes for maintaining safe levels during all processing stages.
Chemical and physicalaspects may include:
determining the presence or absence of chemical contaminants
methods to exclude physical contamination
temperature and other environmental conditions necessary to ensure food safety
the enterprise HACCP plan.
Packaging and storage conditions may include:
customer requirements
enterprise capacity to accommodate finished product
food standards and other technical standards
importing or exporting country requirements
product specifications
regulations relating to labelling and/or packaging.

EVIDENCE GUIDE
The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package.
Overview of assessment

Critical aspects for assessment evidence required to demonstrate competence in this unit
Assessment must confirm the ability to:
analyse the operation of a production unit and to develop recommendations to improve the volume and quality of outputs against product specifications, as well as satisfying the needs of the enterprise OHS policies and the requirements of food safety regulations.

Assessment must confirm knowledge of:
requirements of HACCP and the food safety plan
enterprise OHS policy and procedures
process parameters, including safe working practices, food safety and environmental requirements
the energy consumption of current and alternative process methods
causes of product contamination and/or cross-contamination
significance of, and methods for, controlling contamination within the process
production scheduling, batch or recipe instructions, specifications and identifying process control points
equipment operational parameters
process control instrumentation
sampling and test schedules
cleaning and sanitation schedules
routine preventative maintenance requirements
documentation, recording and reporting requirements
enterprise product specifications.
Context of and specific resources for assessment
Worksites used for assessment must comply with relevant legislation, industry standards and/or practices. Equipment used should be representative of that used in the workplace. Procedures and documentation used should be those which would be used typically in the workplace. Compliance with statutory OHS, food safety, export/import inspection, hygiene and/or environmental requirements relevant to the seafood industry should be emphasised.

Resources may include:
cleaning and sanitation schedules
enterprise standard operating procedures (SOP's), including corrective actions and material safety data sheets (MSDS)
equipment representative of that used in the workplace
food safety and other relevant technical standards, including microbiological data
procedures and documentation used typically in the workplace
process documentation
product specifications, control points and processing parameters.
Method of assessment
The following assessment methods are suggested:
project (work or scenario based)
workplace documentation, including technical reports
written or oral questions.
Guidance information for assessment
This unit may be assessed holistically with other units within a qualification.