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
environmental hazard identification, risk assessment and control
food safety/Hazard Analysis Critical Control Point (HACCP), and hygiene 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
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.
PPE may include:

eye protection
gloves
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 or overalls.
Designated personnel may include:
enterprise OHS personnel
other persons authorised or nominated by the enterprise or industry to perform, approve, inspect or direct specified work
supervisors, managers and team leaders.
Work area may include:
cool rooms or freezers
crustacean cooking or processing area
fish slaughtering, cleaning or filleting area
general work areas
mollusc shucking/trimming or cleaning area
packing area
storage areas
toilet/shower block and ablutions area.
Equipment may include:
bins and tubs
brooms, mops and shovels
brushes
cleaning and sanitising chemicals and agents
cleaning buckets
cleaning cloths
hot and cold hoses
processing equipment.

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:
follow work instructions and maintain a clean work area during and after production according to OHS standards and food regulations.

Assessment must confirm knowledge of:
difference between a dry clean up and a wet clean up
difference between cleaning and sanitising
health hazards posed by cross-contamination
how to assess that the workplace is clean
importance of maintaining a clean working environment.
Context of and specific resources for assessment
Assessment is to be conducted at the workplace or a simulated work environment.

Resources may include:
access to PPE
access to workplace documentation
cleaning chemicals
cleaning equipment
relevant work areas for identification of hazards and control measures
work area to be cleaned.
Method of assessment
The following assessment methods are suggested:
assessment of a clean and unclean workplace
interviews
observation
practical demonstration of cleaning skills
workplace projects
written tests.
Guidance information for assessment
This unit may be assessed holistically with other seafood processing units within a qualification.