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 are followed including:
biosecurity, translocation and quarantine
business or workplace operations, policies and practices
correct marketing names and labelling
environmental hazard identification, risk assessment and control
food safety/Hazard Analysis Critical Control Point (HACCP), hygiene and temperature control along chain of custody, and Australian Quarantine Inspection Service (AQIS) Export Control (Fish) orders
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 and 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 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
equipment design, use, cleaning and maintenance
exporting requirements, including AQIS Export Control (Fish) orders
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)
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:
applying animal welfare ethics and procedures
controlling effluents, chemical residues, contaminants, wastes and pollution
improving energy efficiency
increasing use of renewable, recyclable and recoverable resources
minimising noise, dust, light or odour emissions
preventing live cultured or held organisms from escaping into environment
reducing emissions of greenhouse gases
reducing energy use
reducing use of non-renewable resources
undertaking environmental hazard identification, risk assessment and control.
PPE may include
gloves, mitts or gauntlets, and protective hand and arm covering
protective hair, beard and boot covers
insulated protective clothing for freezers or chillers and refrigeration units
non-slip and waterproof boots (gumboots) or other safety footwear
protective eyewear, glasses and face mask
uniforms, overalls or protective clothing (e.g. mesh and waterproof aprons).
Specification may include:
fresh or frozen seafood and other aquatic products
product form, such as whole, head on gill gutted (HOGG), fillet, portioned, shucked and peeled
quality assessment against company specifications
size, weight grade, condition and fullness
species, such as fish, crustaceans, molluscs and other invertebrates.
Transport requirements and regulations may include:
airline requirements
AQIS requirements (imports and exports)
labelling for product traceability
road and rail transport regulations.
Forms may include:
consignment notes
invoices
records of temperature readings
statements.

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:
assess quality of seafood or other aquatic product when received at the enterprise against a company specification
comply with required food regulations and enterprise procedures
safely and hygienically handle and package product for distribution by road, rail, ship or air
weigh product.

Assessment must confirm knowledge of:
common seafood defects, diseases and parasites
degree of freshness and spoilage pattern for the species or product
how to use a calculator
seafood or other aquatic species and product types.
Context of and specific resources for assessment
Assessment is to be conducted at the workplace or in a simulated work environment. It should cover fresh, frozen or live fish, crustaceans and molluscs or other aquatic products, with a minimum of two species from each group.

Resources may include:
calculator
data sheets for recording information
fish tubs or other transport containers
fresh, frozen and live seafood or other aquatic product, including at least two (2) species of fish, crustaceans and molluscs, or same species of different sizes
ice, live seafood storage tanks
packaging materials
sample invoices
sample workplace specifications
scales
thermometer or temperature recording devices.
Method of assessment
The following assessment methods are suggested:
demonstration of handling and repackaging
written or oral questions.
Guidance information for assessment
This unit may be assessed holistically with other units within a qualification.