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
use of utilities, including water, natural gas, electricity and sewage
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
occupational health and safety (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).
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:
increasing use of renewable, recyclable and recoverable resources
managing environmental hazard identification, risk assessment and control
managing, controlling and treating effluents, chemical residues, contaminants, wastes and pollution
minimising noise, dust, light or odour emissions
planning environmental and resource efficiency improvements
reducing emissions of greenhouse gases
reducing use of non-renewable resources
reducing energy use and introducing alternative energy sources.
Criteria for control of energy may include consideration of:
cooling or freezing
electricity
emergency procedures
gas
heat or steam generation
set-up, start-up and shutdown procedures to maximise energy efficiency
solar
water.
Potential benefits may include:
decreased costs
effective utilisation of equipment
equipment efficiency
increased performance:
performance levels of personnel.
Implement and maintain energy control systems may include:
manuals
operating procedures
policies and procedures
quality standards
work instructions.

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:
perform tasks necessary to optimise the use of all forms of energy in the processing or production activities of the enterprise, and to monitor developments with a view to achieving energy efficiency.

Assessment must confirm knowledge of:
corrective actions to maintain temperature control in energy emergency
cost-benefit analysis methods to review alternative energy systems
energy management and control systems development
in-process tests to monitor energy performance
plant, process and personal safety requirements
preventative maintenance requirements to maximise energy performance
set-up, start-up and operating parameters for energy generation and/or ancillary plant used in the production process
start-up, shutdown and emergency procedures
the generation of workplace data to identify energy use and/or requirements.
Context of and specific resources for assessment
Assessment may be conducted in the workplace or in a simulated work environment.

Resources may include:
access to enterprise expertise in production, processing, engineering and cost control
data recording devices
enterprise standard operating procedures (SOPs), work instructions and relevant specifications
equipment and facilities suitable for the monitoring or measurement of energy usage
equipment set-up, start-up and shutdown procedures
food safety, HACCP and other standards relevant to temperature control and/or process requirements
historical data relating to enterprise energy use.
Method of assessment
The following assessment methods are suggested:
project (work or scenario based)
workplace data
written or oral questions.
Guidance information for assessment
This unit may be assessed holistically with other units within a qualification.