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
· road and traffic legislation
· trade practices regulations
· fisheries regulations.

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
· freezer jackets or suits
· freezer gloves.

Specifications:
· fresh and frozen seafood
· live, dried, salted, pickled seafood
· species such as fish, crustaceans and molluscs
· product form such as whole, fillet and peeled.

Equipment/containers:
· packaging materials
· ice
· other cooling agents
· scales
· thermometer or temperature recording devices
· delivery vehicle
· cleaning equipment
· cleaning chemicals.

Documentation:
· invoices
· statements
· carton labels.

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 Occupational Health and Safety standards in regard to lifting boxes of seafood and operating a motor vehicle
· safe use of chemicals and cleaning equipment.

Practical skills
The essential skills a person needs to perform work to the required standards include:
· identifying species
· assessing seafood quality
· using computer to prepare invoices.

Literacy skills used for:
· reading and following enterprise procedures
· reading and applying outline of specifications
· reading basic order forms
· preparing basic invoices and/or statements
· identifying and tracing product.

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

Licences may be required for:
· driving various delivery vehicles
· load shifting equipment, including forklifts.

Critical aspects of competence
Assessment must confirm the ability to:
· communicate with customer, take order and then prepare all the items in a customer's order to specification, weigh them accurately and complete the weight/price extensions, load all product on to a delivery vehicle, and safely deliver chilled or frozen product according to workplace procedures and Occupational Health and Safety standards and food regulations.

Assessment must confirm knowledge of:
· degree of fish freshness and spoilage pattern for the species
· common fish defects, diseases and parasites
· 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 methods are suggested:
· observation of practical demonstration, such as two mixed orders with at least three different items each, prepared to demonstrate consistency and level of performance
· observe loading and unloading of delivery vehicle.

Resources required for assessment
Resources may include:
· thermometer or temperature recording devices
· seafood product, including at least two species of fish, crustaceans and molluscs
· sample invoice documents
· ice and cartons
· calculator
· scales.