Unit of competency Outline

Date retreived
22/07/2026 4:42 PM AWST

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Monitor hygiene and sanitation requirements

Monitor hygiene and sanitation requirements

Unit of competency
National Code
SFIPRO301
State Code
OAR42
TGA Status
Current
DTWD Status
Approved
Current Release Number
1.00
Current Release Date
21/06/2019
View on TGA
State Implementation and Classification
Approved Date
21/10/2019
Field of Education
110111 - Food Hygiene
Original Release Date
21/10/2019
Nominal Hours
55
Description
This unit of competency describes the skills and knowledge required to monitor the hygiene and sanitation requirements for seafood processing, wholesaling and retailing operations. It includes the ability to respond to hygiene and sanitation issues.The unit applies to individuals who are responsible for overseeing hygiene and sanitation procedures in a seafood processing facility, or wholesale or retail outlet.All work must be carried out to comply with workplace procedures, according to state/territory health and safety, food safety and environmental regulations, legislation and standards that apply to the workplace.No licensing, legislative or certification requirements apply to this unit at the time of publication.
Notes
Elements and Performance Criteria
1. Implement hygiene and sanitation requirements
  • 1.1 Communicate hygiene and sanitation regulatory and workplace requirements to other process workers
  • 1.2 Ensure understanding of employer and employee responsibilities and obligations to achieve hygiene and sanitation compliance
2. Monitor hygiene and sanitation practices
  • 2.1 Observe workplace hygiene and sanitation practices to verify compliance with workplace and regulatory requirements
  • 2.2 Report hygiene and sanitation practices requiring improvement as part of continuous improvement to relevant personnel
  • 2.3 Evaluate impact of hygiene and sanitation monitoring on product and processing operations
3. Respond to hygiene and sanitation problems
  • 3.1 Investigate hygiene and sanitation issues and/or causes of contamination
  • 3.2 Take corrective action to respond to hygiene and sanitation problems and/or eliminate contamination
  • 3.3 Follow up on recommended action arising from the investigation to ensure reinforcement, and document outcomes according to workplace procedures
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State Code National Code Title Type
BEI1 SFI30319 Certificate III in Seafood Post Harvest Operations Qualification