Elements and Performance Criteria

Range of variables
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
Personal protective clothing:
aprons
gloves
hair covering
protective footwear
protective eye wear.
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.
Product:
fish species
crustacean species
molluscan species
fish-gilled, gutted and butterfly-cut
fish fillets
fish cutlets
headed prawns
headed, peeled and de-veined prawns
squid/octopus cleaned
cleaned crabs
split lobsters
slice sashimi.
Regulations and requirements:
state and territories' food regulations
enterprise procedures
enterprise food safety program
enterprise quality assurance system.
Equipment:
refrigerated display units
ice machines
fish tubs
fish boxes
display trays, thongs
live fish tanks
scales-electronic and mechanical
knives and sharpening stone/steel
cleaning equipment
cleaning chemicals
price tickets
thermometers or other temperature measuring devices.
Product knowledge:
state and territories' food regulations
correct marketing name
harvest or fishing area
legal length
prohibited species
seasonality
potential food safety hazards
assessment of spoilage, defects and parasites
shelf life of fresh or frozen product
presentation of product
handling, wrapping and packaging
cooking methods, such as grilling, barbecue, baking.

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:
product knowledge
enterprise procedures
suitability of different cooking methods such as grilling, baking, barbeque, and steaming for species sold
hygienic handling of cooked and raw seafood.
Practical skills
The essential skills a person needs to perform work to the required standards include:
assessing seafood freshness and suitability for retail display
cleaning the workplace and using cleaning chemicals safely
handling, wrapping and packaging of seafood.
Literacy skills used for:
reading enterprise procedures
writing customers' orders when taken face-to-face or by telephone
completing stocktake forms
reading and writing price tickets
identifying and tracing product.
Numeracy skills used for:
accurately reading a thermometer
reading and interpreting electronic and mechanical scales
calculating extensions of weight and price to give the correct price of the product
calculating total of invoice
counting product for stocktake purposes.
Critical aspects of competence
Assessment must confirm the ability to:
identify suitable product and set up, maintain, pack up and serve from retail display courteously and knowledgeably, so that customer's needs are met as well as complying with enterprise procedures and food regulations.
Assessment must confirm knowledge of:
degree of freshness and spoilage for a particular species/product eg sashimi
common fish defects, diseases and parasites
species identification
food regulations for the preparation and display of product
species harvest or fishing area, seasonality and cooking methods.
Interdependent assessment of units
This unit may be assessed with/after:
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 methods are suggested:
set up and maintain a retail display that has at least one sample of each of the following seafood: fresh fish, raw and cooked crustaceans, opened oysters
demonstrate product knowledge for at least 4 common fish species, 2 common crustaceans and 2 common molluscs
demonstrate correct use of electronic scales and wrap seafood.
Resources required for assessment
Resources may include:
visits to different retail outlets
seafood products
refrigerated storage rooms
seafood cleaning and filleting facility
temperature measuring devices
plastic bags and wrapping paper.
Key competencies
This refers to the seven areas of generic competency that underpin effective workplace practices. The key competencies cover the three levels of performance in the following areas:
Communicating ideas and information
Collecting, analysing and organising information
Planning and organising activities
Working with others and in teams
Using mathematical ideas and techniques
Solving problems
Using technology
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