Unit of competency Outline

Date retreived
22/07/2026 3:39 PM AWST

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Implement and review the processing of fish and seafood products

Implement and review the processing of fish and seafood products

Unit of competency
National Code
FBPFST5022
State Code
OAL73
TGA Status
Current
DTWD Status
Approved
Current Release Number
1.00
Current Release Date
18/12/2018
View on TGA
State Implementation and Classification
Approved Date
18/04/2019
Field of Education
110111 - Food Hygiene
Original Release Date
18/04/2019
Nominal Hours
40
Description
This unit of competency describes the skills and knowledge required to implement, monitor and review product safety and quality procedures for processing fish and seafood products. This unit applies to individuals who use knowledge of food science and processes to determine the required food safety, quality and performance of food production equipment. No occupational licensing or certification requirements apply to this unit at the time of publication. However, legislative and regulatory requirements for food processing exist, so local requirements must be checked. All work must comply with Australian food safety standards and relevant codes of practice.
Notes
Elements and Performance Criteria
1. Identify harvesting and storage practices for fish and seafood
  • 1.1 Identify fish or seafood to be harvested
  • 1.2 Identify techniques to harvest fish and seafood
  • 1.3 Select appropriate storage procedures to prevent spoilage
  • 1.4 Identify spoilage organisms associated with fish and seafood
2. Select the processing techniques and technology used to produce various fish and seafood products
  • 2.1 Identify the manufacturing process to produce a pickled, cured, frozen or canned fish and seafood product
  • 2.2 Perform sensory evaluation of fish and seafood
  • 2.3 Assess product suitability for use in the manufacturing process
3. Monitor commercial techniques to manufacture fish and seafood product samples
  • 3.1 Identify a manufacturing process to produce value-added products
  • 3.2 Construct a process chart for a selected fish or seafood product
  • 3.3 Set up the production system to the required operating specifications and verify production to specification
  • 3.4 Test product samples to ensure quality outcome
4. Review production processes
  • 4.1 Review the critical control points (CCPs) and critical limits for product safety
  • 4.2 Review operating procedures for food safety and quality
  • 4.3 Review the work health and safety plan for processing of food products
  • 4.4 Review environmental impacts and associated costs for processing of food products
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