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 and requirements:
· State and Territories' food regulations
· enterprise procedures
· enterprise food safety program
· enterprise quality assurance system.

Occupational Health and Safety requirements 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.

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

Specifications:
· fresh, frozen, live seafood
· species such as fish, crustaceans and molluscs
· product form such as whole, fillet and peeled
· size-weight grade
· quality assessment against company specifications.

Forms:
· invoices
· statements
· consignment notes
· records of temperature readings.

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 preparation of seafood
· personal, workplace and product hygiene
· application of enterprise Occupational Health and Safety policy in regard to lifting boxes of seafood.

Practical skills
The essential skills a person needs to perform work to the required standards include:
· identifying species
· assessing seafood quality
· handling of fresh and live seafood carefully
· communicating orally to give and receive information.

Literacy skills used for:
· reading enterprise procedures
· reading outline of specifications and apply
· reading basic order forms
· preparing basic invoices
· identifying and tracing product.

Numeracy skills used for:
· weighing product
· reading a thermometer accurately
· calculating extensions of weight and price to give an accurate price of product
· calculating total of invoice.

Critical aspects of competence
Assessment must confirm the ability to:
· assess quality of product when received at the enterprise against a company specification, and to then weigh product and safely and hygienically handle and package it for distribution by road, ship or air, ensuring that relevant food regulations as well as enterprise procedures are always met.

Assessment must confirm knowledge of:
· degree of freshness and spoilage pattern for the species
· common seafood defects, diseases and parasites
· recognising dying seafood intended to be distributed alive
· how to use a calculator
· seafood species and product types.

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 handling and repackaging fresh, frozen and live fish, crustaceans and molluscs. At least two species from each group.

Resources required for assessment
Resources may include:
· thermometer or temperature recording devices
· fresh, frozen and live seafood product, including at least two species of fish, crustaceans and molluscs
· sample invoices
· sample workplace specifications
· fish tubs
· ice, live seafood storage tanks and packaging material
· calculator
· scales.