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.

Transport unit:
· refrigerated trucks for fresh and frozen product
· insulated vehicles for fresh product
· rail transport
· air transport
· refrigerated containers.

Regulations and requirements:
· AQIS Export Control (Fish) Orders
· state and territories' 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 or standards
· safe lifting procedures
· correct use of Personal Protective Equipment (PPE):
· waterproof clothing
· work safety or waterproof footwear
· protective hand covering
· protective hair or beard cover
· insulated outer clothing.

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:
· temperature storage and handling requirements
· hygienic handling and transport of fresh and frozen product
· personal, workplace and product hygiene.

Practical skills
The essential skills a person needs to perform work to the required standards include:
· lifting packaged product safely
· using weighing scales accurately
· identifying species
· handling and sorting fresh product safely
· icing fresh product accurately
· communicating orally to give and receive information.

Licences may be required :
· if operating load shifting equipment such as forklifts)

Literacy skills used for:
· reading and following Occupational Health and Safety standards
· reading and checking a consignment note.

Numeracy skills used for:
· weighing fish
· adding and subtracting
· reading a thermometer
· counting accurately.

Critical aspects of competence
Assessment must confirm ability to assemble and load fresh and frozen product, record weights, container numbers and product identification, as well as ensuring product temperature always conforms to State/Territories' food regulations.

Interdependent assessment of units
This unit may be assessed after/with:
· No recommendations.

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 weighing and transferring fresh and frozen product on to a refrigerated van.

Resources required for assessment
Resources may include:
· fresh seafood product
· frozen seafood product
· fish tubs, cases, styrene boxes, cardboard boxes
· pallets
· ice
· scales
· thermometers
· consignment notes
· product labels.