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:
ESD principles, environmental hazard identification, risk assessment and control
food safety, HACCP, hygiene and temperature control along chain of custody
imports quarantine and inspection, and importing approved arrangements for Australian Quarantine Inspection Service (AQIS), Australian Customs Service (ACS) and Biosecurity Australia (BA)
business or workplace operations, policies and practices:
commercial law, including fair trading and trade practices
consumer law
corporate law, including registration, licensing and financial reporting
disability policies and practices
equal opportunity, anti-discrimination and sexual harassment
industrial relations and awards, individual employment contracts and share of catch agreements
jurisdictional variations
superannuation
taxation
trade practices
warnings and dismissals
worker's compensation
occupational health and safety (OHS) hazard identification, risk assessment and control
product quality assurance:
correct naming and labelling (e.g. country of origin, Australian Fish Names Standard and eco-labelling)
correct quantities, sizes and other customer requirements
third-party certification (e.g. Australian Grown and ISO 14001:2004 Environmental management systems).
Food safety and hygiene regulations and procedures may include:
Australian Shellfish Sanitation program
display, packaging and sale of food, including seafood and aquatic products
equipment design, use, cleaning and maintenance
exporting requirements, including AQIS Export Control (Fish) orders
handling and disposal of condemned or recalled seafood products
HACCP, food safety program, and other risk minimisation and quality assurance systems
location, construction and servicing of seafood premises
people, product and place hygiene and sanitation requirements
Primary Products Standard and the Australian Seafood Standard (voluntary)
processing, further processing and preparation of food, including seafood and aquatic products
product labelling, tracing and recall
receipt, storage and transportation of food, including seafood and aquatic products
requirements set out in Australian and New Zealand Food Authority (ANZFA) Food Standards Code and state and territory food regulations
temperature and contamination control along chain of custody.
ESD principles may include:
increasing use of renewable, recyclable and recoverable resources
managing environmental hazard identification, risk assessment and control
managing, controlling and treating effluents, chemical residues, contaminants, wastes and pollution
minimising noise, dust, light or odour emissions
planning environmental and resource efficiency improvements
reducing emissions of greenhouse gases
reducing use of non-renewable resources
reducing energy use and introducing alternative energy sources.
Information related tonew product may come from:
a need to address new quality standards
customer requests
external sources
MSDS
new product concepts
pre-production trials.
Requirements for development may include:
training needs
marketing considerations
meeting OHS and food safety regulatory requirements
packaging production
production planning
selection of suppliers
supply of raw materials.
Customer needs may include:
formulation data and specifications, and preparation instructions for internal staff
information in a format understood by staff
specific country labelling requirements.

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:
manage formulations and/or specifications to ensure continuing conformance with any change to regulations or food safety standards which may affect the product
perform tasks necessary to develop formulations and/or specifications for a seafood product from information sought or supplied, and to present the information in a manner which supports the integrity of the finished product.

Assessment must confirm knowledge of:
enterprise expectations of the new or revised product
food safety requirements, including HACCP planning needs
relevant standards
enterprise standard operating procedures (SOPs)
location and use of MSDS
location, availability and suitability of raw material inputs
special language needs of the workforce.
Context of and specific resources for assessment
Assessment may be conducted in the workplace or in a simulated work environment.

Resources may include:
access to enterprise expertise in production, processing and/or engineering
enterprise HACCP plan
enterprise SOPs
food safety and other relevant standards
MSDS
product costing information sufficient to confirm relevant aspects of assessment
relevant data/information from production trials and/or laboratory tests.
Method of assessment
The following assessment methods are suggested:
project (work or scenario based)
workplace documents, such as logs, calculations and reports
written or oral questions.
Guidance information for assessment
This unit may be assessed holistically with other units within a qualification.