Elements and Performance Criteria

The range of variables places the competency in context and allows for differences between enterprises and workplaces, including practices, knowledge and requirements. The range of variables also provides a focus for assessment and relates to the unit as a whole. The following variables may be present.

Regulations:
· AQIS Export Control (Fish) Orders for molluscs
· State and Territory food regulations
· enterprise food safety program
· enterprise quality assurance system
· enterprise procedures.

Occupational Health and Safety standards may include:
· codes of practice, regulations and/or guidance notes which may apply in a jurisdiction
· enterprise-specific Occupational Health and Safety procedures, policies and standards.

Personal protective equipment (PPE):
· waterproof clothing
· work safety or waterproof footwear
· protective hand covering
· protective hair or beard cover.

Equipment:
· shucking knife
· opening bench or board
· scales
· potable running water
· freezer trays
· ice slurries
· tumbling machine/box
· storage bottles and cans
· packing cases
· interleaving plastic material
· labels.

Productivity:
· opening rates
· shucking rates
· meat yields.

Product:
· form:
· fresh
· frozen
· bottled
· canned
· species:
· oyster species
· scallop species
· abalone species
· mussel species.

Specifications:
· meat
· half shell
· size grades
· gills ("frill" on scallop)
· colour
· case size such as, 10 dozen.

Each unit of competency has an evidence guide that relates directly to the performance criteria and the range of variables. Its purpose is to guide assessment of the unit in the workplace and/or training program. The following components provide information to assist this purpose.

Underpinning knowledge
The essential knowledge and understanding a person needs to perform work to the required standards include:
· hygienic handling and storage of live seafood intended to be eaten raw or cooked
· personal, workplace and product hygiene.

Practical skills
The essential skills a person needs to perform work to the required standards include:
· cleaning and maintaining a clean workplace and work area
· manual dexterity for opening live molluscs with minimal damage
· knife sharpening
· accurate visual size grading
· communicating orally to give and receive information.

Literacy skills used for:
· reading and following enterprise procedures
· reading and applying outline of specifications
· reading and checking basic labels.

Numeracy skills used for:
· counting
· interpreting and apply size grading.

Critical aspects of competence
Assessment must confirm the ability to:
· recognise and identify species, recognise key organs inside animal (gills, guts, gonad and adductor muscle), and to produce hygienically prepared and packed molluscan meat or meat on half shells that meet customer's specification and food regulations, and are within enterprise yield and productivity requirements
· apply Occupational Health and Safety standards.

Assessment must confirm knowledge of:
· spoilage pattern of shelled molluscs
· defects, diseases and parasites in shelled molluscs.

Interdependent assessment of units
This unit may be assessed in conjunction with other units.

Context of assessment
Assessment is to be conducted at the workplace or in a simulated work environment.

Method of assessment
The following assessment method is suggested:
· observation of practical demonstration, such as open and shuck molluscs (at least oysters and scallops) to demonstrate level and consistency of performance.

Resources required for assessment
Resources may include:
· opening bench
· product
· washing tubs
· knives, baskets, waste tubs and running potable water
· clean packing cases.