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 may include:
ESD principles, environmental hazard identification, risk assessment and control
fisheries or aquaculture regulations, permits, licences, quotas, catch restrictions and other compliance requirements, including:
Australian Exclusive Economic Zone
international treaties and agreements
HACCP, hygiene and temperature control along chain of custody
imports quarantine and inspection, and importing approved arrangements for Australian Quarantine Inspection Service (AQIS), Australian Customs Service (ACS) and Biosecurity Australia (BA)
Indigenous native title, land claims and cultural activities, including fishing by traditional methods
maritime and occupational diving operations:
foreign and Australian legislation applying to quarantine and customs
International Convention for the Safety of Life at Sea (SOLAS)
International Convention on Standards of Training, Certification and Watchkeeping for Seafarers (STCW 1978)
Marine Emergency Response Search and Rescue (MERSAR)
National Standards for Commercial Vessels
pollution prevention - International Convention for the Prevention of Pollution from Ships (MARPOL 73/78)
Uniform Shipping Laws (USL) Code
use of vessels, right of way and other marine orders, bunkering and refuelling
land, buildings and vehicles:
buildings and structures design and appearance, constructions and additions
poaching, trespass and theft
road laws for use of motor vehicles, bikes, trucks and other transport equipment
soil and water management
use of chemicals and biological agents
use of firearms and powerheads
use of utilities, including water, natural gas, electricity and sewage
water or land lease, tenure or ownership and use
business or workplace operations, policies and practices:
commercial law, including fair trading and trade practices
consumer law
corporate law, including registration, licensing and financial reporting
disability policies and practices
equal opportunity, anti-discrimination and sexual harassment
industrial relations and awards, individual employment contracts and share of catch agreements
jurisdictional variations
superannuation
taxation
trade practices
warnings and dismissals
worker's compensation
OHS hazard identification, risk assessment and control
product quality assurance:
correct naming and labelling (e.g. country of origin, Australian Fish Names Standard and eco-labelling)
correct quantities, sizes and other customer requirements
third-party certification (e.g. Australian Grown and ISO 14001:2004 Environmental management systems).
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 outdoor work, including protection from solar radiation, 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
exporting requirements, including AQIS Export Control (Fish) orders
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 the use and recycling of water, and managing water quality and quantity
increasing use of renewable, recyclable and recoverable resources
managing environmental hazard identification, risk assessment and control
managing imported products quarantine and inspection, facility biosecurity, translocation of livestock and genetic material, and health certification
managing stock health and welfare, especially for handling, holding, transport and slaughter
managing sustainable fisheries or broodstock/seedstock collection requirements, such as size limits, quotas, season restrictions, population dynamics, fishing impacts, reducing by-catch, fisheries management strategies and maintaining biodiversity
managing, controlling and treating effluents, chemical residues, contaminants, wastes and pollution
minimising noise, dust, light or odour emissions
planning environmental and resource efficiency improvements
preventing genetically modified organisms and live cultured or held organisms from escaping into environment
protecting native and protected flora and fauna, marine or land parks or areas, adhering to the Convention on International Trade in Endangered Species of Wild Flora and Fauna (CITES), the Ramsar Convention, World Heritage and other international treaties for which Australia is a signatory.
reducing emissions of greenhouse gases
reducing use of non-renewable resources
reducing disturbances to soils, erosion and surface water flows from machinery use and other activities
reducing energy use and introducing alternative energy sources.
PPE may include:
buoyancy vest or personal floatation device (PFD)
personal locator beacon or Emergency Position Indicating Radio Beacon (EPIRB)
insulated protective clothing for freezers or chillers and refrigeration units
protective outdoor clothing for tropical conditions
non-slip and waterproof boots (gumboots) or other safety footwear
hard hat or protective head covering
protective hair, beard and boot covers
gloves, mitts or gauntlets, and protective hand and arm covering
protective eyewear, glasses and face mask
hearing protection (e.g. ear plugs and ear muffs)
respirator or face mask
sun protection (e.g. sun hat, sunscreen and sunglasses)
safety harness
uniforms, overalls or protective clothing (e.g. mesh and waterproof aprons)
waterproof clothing (e.g. wet weather gear and waders).
The food safety program:
systematically identifies the food safety hazards that may be reasonably expected to occur in all food handling operations of the food business, including risk assessment procedures associated with likely hazards
may be developed as a stand-alone program or may be integrated with the quality program in a workplace. It may be based on industry guidelines or templates, customised to the requirements of the business or developed collaboratively within the food business
identifies where and how each hazard can be controlled, describes how these controls are to be monitored, the corrective action required if control conditions are not met, and information to be recorded
must comply with relevant national, state, territory and industry legislation and regulations.
Processes to be covered by the food safety program include:
methods to control hazards, support programs and manage specific hazard control limits or requirements
product recall, cleaning schedules, pest control programs, personal hygiene practices, calibration procedures and related operating procedures
processing stages, such as cooking, cook and chill, cook and hold, thaw and reheat.
Food safety hazards may be:
a regular occurrence of little or no risk or, infrequent hazards of extremely high risk to human life
microbiological, chemical or physical in nature.
Handling may include:
handling of packaging, food containers and equipment
handling recalled or contaminated seafood prior to disposal
receiving, storing, control of temperature, preparing, processing, cooking, displaying, packaging, serving and transporting seafood.
Methods of control may involve:
equipment
procedures, including supply chain controls
processes.

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:
develop a food safety program for a seafood food business.

Assessment must confirm knowledge of:
food safety design principles and development process
technical food safety requirements for the food safety program being developed
food safety as it relates to seafood product specifically and to seafood food businesses.
Context of and specific resources for assessment
Assessment of this unit of competence is conducted within the context of the seafood industry.
Assessment must occur in the context of real food businesses within the seafood sector where normal food safety hazards and control requirements exist. The environment must provide an opportunity for the assessee to demonstrate the development of a food safety program consistent with food safety legislation and appropriate to the needs of the food business.

Resources may include:
codes of practice
enterprise OHS policy and procedures
enterprise recording and reporting requirements
relevant documentation, including enterprise food safety plan
relevant legal/regulatory requirements.
Method of assessment
The following assessment methods are suggested:
undertaking a project developing a food safety program for the seafood business
workplace documentation
written or oral questions.
Guidance information for assessment
This unit may be assessed holistically with other units within a qualification.