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
food safety, Hazard Analysis Critical Control Point (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)
land, buildings and vehicles:
road laws for use of motor vehicles, bikes, trucks and other transport equipment
use of utilities, including water, natural gas, electricity and sewage
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 technique, 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, 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
reducing emissions of greenhouse gases
reducing use of non-renewable resources
reducing energy use and introducing alternative energy sources.
Product recall may:
be from wholesalers retailers and/or consumers
impose special transport and/or storage requirements
include withdrawal due to product defect, pending further investigation
need to conform to the food standards code or be in response to the seafood emergency plan
include recall of product due to hazard to consumers.
Conformance with specifications may include:
food product life cycles
food recall protocols
food standards code.
Engaging the media may include:
authority for initiating contact or responding to approach by media
liability considerations to the enterprise
nature of recall (i.e. voluntary or compulsory).
Relevant parties may include:
importer of raw materials used in the recalled product
insurers
legal advisers (own and others)
manufacturer of raw materials or end-product
police in the event of an extortion or an attempted extortion
recall sponsor which may include state or territory health authorities
suppliers relevant to the recall.
Isolation may:
be undertaken with supervision by health authority
require a central collection site
include risk of contamination of manufacturing or storage facility.
Disposal or destruction processes may include:
environmental requirements or obligations
food industry recall protocol.

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:
design and manage a product recall which addresses both the day-to-day needs of the food business, and an emergency recall situation which will involve cooperation and communication with numerous external agencies.

Assessment must confirm knowledge of:
establishment and handling of media relationships during the course of a product recall
legal and financial issues relevant to the recall of food product
media involvement in emergency situations
procedures to handle food recalls required by Australian Food Standard 3.2.2 Food Safety Practices and General Requirements, or its successor standard
product recall documentation, recording and reporting requirements
requirements of the enterprise food safety plan
sampling and test schedules
the Food Business Priority Classification System.
Context of and specific resources for assessment
Procedures and documentation used in an assessment should be typical of those used in the workplace for recalls/returns undertaken in the normal course of business. In the case of emergency recalls a set of documents, which may be untested but which satisfy the relevant requirements, may be used.

Resources may include:
access to supervisors and or peers
documentation relating to past (recall) events
enterprise food safety plan
enterprise policy and procedures for the return and/or recall of product
food recall protocols
relevant standards.
Method of assessment
The following assessment methods are suggested:
project (work or scenario based)
workplace documentation
written or oral questions.
Guidance information for assessment
This unit may be assessed holistically with other units within a qualification.