Unit of competency Outline

Date retreived
22/07/2026 1:13 PM AWST

Whilst all efforts are made to provide accurate and timely information from the relevant source/documentation, please be aware that the information supplied may not be the most current version. The accuracy of the detail has not been confirmed by the Department and therefore should not be relied upon without first confirming the contents.

Prepare, cook and retail seafood products

Prepare, cook and retail seafood products

Unit of competency
National Code
SFIDIST201C
State Code
D9285
TGA Status
Replaced
DTWD Status
Replaced
Current Release Number
1.00
Current Release Date
22/07/2011
View on TGA
State Implementation and Classification
Approved Date
01/03/2012
Field of Education
110109 - Cookery
Original Release Date
01/03/2012
Nominal Hours
30
Description
This unit of competency involves selecting, preparing and cooking seafood products to order in a retail shop, and cleaning up cooking facilities. This unit does not deal with generic skills (non-seafood) that are required for cooking and retailing. Licensing, legislative, regulatory or certification requirements may apply to this unit. Therefore it will be necessary to check with the relevant state or territory regulators for current licensing, legislative or regulatory requirements before undertaking this unit.
Notes
Elements and Performance Criteria
1. Select product to cook
  • 1.1. Appropriate PPE is worn.
  • 1.2. Seafood to be cooked to order is identified and assessed for suitability and stored correctly until required.
  • 1.3. Fresh or thawed product selected to be cooked is handled with care to ensure it is not physically damaged.
  • 1.4. Product identified as unsuitable is set aside and reported to the appropriate person.
  • 1.5. Temperature of product awaiting cooking is maintained within the required range to ensure conformity with food safety regulations.
  • 1.6. Ingredients required for cooking are identified and stored correctly until required.
  • 1.7. Equipment and power sources are operated safety and effectively as required by the enterprise.
  • 1.8. Commercial cooking oil/fat is used safely and within approved temperature range.
2. Pre-cook product
  • 2.1. Batters, crumbs and other seafood coatings are prepared and stored.
  • 2.2. Product is pre-cooked and stored at the appropriate temperature to ensure conformity with food regulations.
  • 2.3. Pre-cooked product is stored in cool rooms or refrigerated counter units in the appropriate place to ensure no cross-contamination occurs, and conformity with food regulations.
3. Cook and sell product to order
  • 3.1. Customer's order is taken and recorded.
  • 3.2. Product is cooked for sufficient time to ensure that the temperature and colour conforms to food regulations.
  • 3.3. Customer's order is assembled when all items are cooked, and wrapped/packaged.
4. Clean facilities
  • 4.1. Cooking equipment and preparation area are kept clean during operation.
  • 4.2. When cooking operations are closed, cooking equipment is cleaned.
  • 4.3. Cleaning equipment and cleaning chemicals are used correctly.
  • 4.4. Cooking oil/fat is filtered to ensure conformity with food regulations, and disposal follows ESD procedures.
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:
biosecurity, translocation and quarantine
Australian Quarantine Inspection Service (AQIS) and other import requirements
business or workplace operations, policies and practices
correct marketing names and labelling
ESD principles, environmental hazard identification, risk assessment and control
fisheries or aquaculture regulations, permits and licences
food safety, Hazard Analysis Critical Control Point (HACCP), hygiene and temperature control along chain of custody
health and welfare of aquatic animals
OHS hazard identification, risk assessment and control.
OHS guidelines may include:
appropriate workplace provision of first aid kits and fire extinguishers
clean, uncluttered, hygienic workplace
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 work, including fall protection, confined space entry and the protection of people in the workplace
systems and procedures for the safe maintenance of property, machinery and equipment, including hydraulics and exposed moving parts
the appropriate use, maintenance and storage of PPE.
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
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:
controlling effluents, chemical residues, contaminants, wastes and pollution
improving energy efficiency
increasing use of renewable, recyclable and recoverable resources
minimising noise or odour emissions
reducing emissions of greenhouse gases
reducing energy use
reducing use of non-renewable resources
undertaking environmental hazard identification, risk assessment and control
using and recycling of water and maintaining water quality.
PPE may include:

gloves
insulated protective clothing for freezers or chillers and refrigeration units
non-slip or other safety footwear
protective hair, beard and boot covers
uniforms or overalls.
Product may include:
barbequed, baked, steamed or grilled whole fish, fillets and cutlets
fried fish fillets, crustaceans and molluscs
potato chips
Equipment may include:
baking ovens
cleaning chemicals
cleaning equipment
deep fryers
display trays and tongs
fish tubs
frying baskets
grill plates
ice machines
knives and sharpening steel
oil filtering equipment
packaging material
refrigerated display units
salt shakers
scales (electronic and mechanical)
scoops
steamers
thermometers or other temperature measuring devices
wrapping paper.
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:
cook, wrap and serve suitable product courteously and knowledgeably so that customer's needs are met
clean cooking equipment and preparation area to ensure compliance with enterprise procedures and food regulations.

Assessment must confirm knowledge of:
deep frying and grilling of a variety of seafood species
degree of freshness and spoilage for a particular species
common seafood defects, diseases and parasites
species identification
food regulations for the preparation and display of pre-cooked product
species harvest or fishing area, seasonality and cooking methods.
Context of and specific resources for assessment
Assessment is to be conducted at the workplace or in a simulated work environment.

Resources may include:
deep fryer, steamer, barbeque and oven
grill plate
seafood product
refrigerated storage rooms
temperature measuring devices
cooking medium, such as oils
cooking materials, such as batters and crumbs
salt
wrapping materials
cooking utensils
Australian Seafood Handbook: An Identification Guide to Domestic Species, CSIRO.
Method of assessment
The following assessment methods are suggested:
select, prepare and cook by deep frying and grilling a range of seafood that has at least one (1) of the following:
fresh fish
raw crustaceans and molluscs
demonstrate product knowledge for at least three (3) common fish species, two (2) common crustaceans and two (2) common molluscs.
Guidance information for assessment
This unit may be assessed holistically with other units within a qualification.
Replaces
State Code National Code Title Type
S4257 SFIDIST201B Prepare, cook and retail seafood products Unit of competency
Replaced By
State Code National Code Title Type
OAR34 SFISAD201 Prepare, cook and retail seafood products Unit of competency