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:
business or workplace operations, policies and practices
correct marketing names and labelling
environmental hazard identification, risk assessment and control
food safety/Hazard Analysis Critical Control Point (HACCP), hygiene and temperature control along chain of custody and Australian Quarantine Inspection Service (AQIS) Export Control (Fish) orders
OHS hazard identification, risk assessment and control.
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, 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 the protection of people in the workplace
the appropriate use, maintenance and storage of PPE.
Food safety and hygiene regulations and procedures may include:
AQIS Export Control (Fish) orders
Australian Shellfish Sanitation program
chain of custody (temperature and contamination control)
equipment design, use and maintenance
HACCP
hygiene and sanitation requirements
location, construction and servicing of seafood premises
Primary Products Standard and the Australian Seafood Standard (voluntary)
requirements set out in Australian and New Zealand Food Authority (ANZFA) Food Standards Code.
ESD principles may include:
controlling effluents, chemical residues, contaminants, wastes and pollution
improving energy efficiency
increasing use of renewable, recyclable and recoverable resources
minimising noise or odour emissions
reducing emissions of greenhouse gases
reducing energy use
reducing use of non-renewable resources
undertaking environmental hazard identification, risk assessment and control
using and recycling of water, and maintaining water quality.
PPE may include:

gloves, mitts or gauntlets, and protective hand and arm covering
insulated protective clothing for freezers or chillers and refrigeration units
non-slip and waterproof boots (gumboots) or other safety footwear
protective hair, beard and boot covers
uniforms, overalls or protective clothing (e.g. mesh and waterproof aprons).
Hierarchy of control model:
is a system for developing OHS risk controls with the priority being, in order:
eliminate the hazard
substitute the hazard for a lesser hazard or risk
isolate the hazard
use engineering controls
use administrative controls
use PPE.
Equipment and materials may include:
bandsaw
cutting bench
fish filleting machines
fish filleting troughs for washing and icing
fish skinning machines
fish tubs and trays for storage and display
knives
potable water and ice
packaging.
Customer specifications may relate to:
belly flap
dark meat
defects
fat under skin
fins
gut
gut lining
kidney
parasites
pin bones
preference for fillets:
as whole
as portions, such as cutlets or steaks, or as slices described by size, weight and shape.
skin.
Productivity and yield requirements may include:
filleting rate
yield expectations (e.g. weight of fillet versus waste)
yield of cutlets or steaks (e.g. weight of saleable product).
Species may include:
cutlets:
Yellowtail Kingfish
Jewfish
Blue Eye Cod
flat fish, such as Flounder, John Dory and Mirror Dory
round fish, such as Snapper, Gemfish, Redfish, Flathead and Sea Bream
portions:
Atlantic Salmon
Tuna species.
steaks:
Mackerel
Atlantic Salmon
Ocean Trout.

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:
identify spoilage and common fish defects, diseases and parasites for species being filleted
produce fillets, skinned fillets, cutlets or steaks and/or portions of fillets that are cut smoothly, with no jagged edges or damage to the flesh, to customer's specifications and within yield, food safety and enterprise productivity requirements, and meeting food regulations
undertake processing work in accordance with relevant OHS requirements.

Assessment must confirm knowledge of:
enterprise safe work practices, quality and food safety requirements relevant to fish filleting
fish filleting and portioning techniques.
Context of and specific resources for assessment
Assessment is to be conducted at the workplace or in a simulated work environment. To ensure consistency and level of performance:
a minimum of twelve (12) fish are to be filleted with at least half of the fish being skinned
a minimum of twelve (12) fish are to be cut into cutlets and steaks.

Resources may include:
access to relevant workplace documentation
fish cleaning tubs, clean fish tubs and running potable water
range of fish of different shapes/sizes
range of knives and cutting tools
weigh scales and other measuring devices.
Method of assessment
The following assessment methods are suggested:
observation of practical demonstration
oral questions.
Guidance information for assessment
This unit may be assessed holistically with other seafood processing units within a qualification.