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:
biodiversity and genetically modified organisms
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
licensing for high risk activities, such as confined space entry and load-shifting equipment in some states and territories
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 and other risk minimisation 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
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
controlling weeds, pests, predators and diseases, and stock health maintenance
minimising noise, dust, light or odour emissions
reducing energy use
reducing live cultured or held organisms from escaping into environment
undertaking environmental hazard identification, risk assessment and control
undertaking facility quarantine, biosecurity and translocation of livestock and genetic material
using and recycling of water, and maintaining water quality.
PPE may include:
buoyancy vest or personal floatation device (PFD)
gloves, mitts or gauntlets, and protective hand and arm covering
hard hat or protective head covering
hearing protection (e.g. ear plugs and ear muffs)
insulated protective clothing for freezers or chillers and refrigeration units
non-slip and waterproof boots (gumboots) or other safety footwear
personal locator beacon or Emergency Position Indicating Radio Beacon (EPIRB)
protective eyewear, glasses and face mask
protective hair, beard and boot covers
protective outdoor clothing for tropical conditions
respirator or face mask
safety harness
sun protection (e.g. sun hat, sunscreen and sunglasses)
uniforms, overalls or protective clothing (e.g. mesh and waterproof aprons)
waterproof clothing (e.g. wet weather gear and waders).
Sorting area may include:
deck
sorting table
undercover or exposed.
By-catch may be:
retained
returned to sea.
Grading may be according to:
enterprise and/or customer specifications
size
species
quantity
quality
legislative requirements.
Seafood product protective processes may include:
Antidot
enterprise or food safety washing procedures
Everfresh
HQBacterol F
metabisulphite
salt.
Scales may be:
electronic
computerised
manual.
Enterprise specifications for packing, weighing, closing and labelling seafood products may include:
packing:
bags
cartons
containers
fish bins
live tanks
weighing:
random or fixed weight
net or gross weight
legislated or enterprise tolerance range
package closure methods:
adhesive tape
glue
self-closing tabs
strapping machine
labelling requirements:
additives
cooked or raw
placement
product type
product type
species
species
stick on, stamped or marked
temperature
weight.
Chilling or freezing area may be prepared for:
chilling:
ice
ice slurry
refrigerated air
refrigerated seawater (RSW)
freezing:
blast freezer
cryogenic freezer
immersion freezer
plate freezer.
Seafood products may include:
chilled or frozen products
fish fillets
gilled and gutted fish
half shellfish
head and gutted fish
shellfish (live or dead)
shellfish meat
whole fish (live or dead).
Unloading may:
be from a:
chiller
freezer
RSW tank
deck bin
live tank
be to a:
freezer truck
truck with fish bins
live holding tank
another vessel
involve an unloading method, such as:
booms, winches and cranes
by hand
conveyor belt
pallets.

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 perform all the tasks required to contribute to the at-sea processing of seafood product so as to maintain the quality of the product at all times.

Assessment must confirm the ability to:
sort catch
identify species and correctly handle by-catch
wash, grade and pack product according to enterprise and regulatory standards
load chilling or freezing compartments
monitor and maintain product, chiller and freezer temperatures
unload seafood products.

Assessment must confirm knowledge of:
by-catch regulations
chemical storage and safety
chilling and freezing techniques and maintenance of the cold chain
enterprise and regulatory quality procedures for at-sea processing of seafood
food handling and safety regulations
procedures for entering confined spaces.
Context of and specific resources for assessment
Assessment is to be conducted at the workplace or in a simulated work environment.

Resources may include:
operational vessel with a range of equipment
seafood product and processing equipment or machinery
enterprise policies and procedures manual.
Method of assessment
The following assessment methods are suggested:
written or oral short-answer testing
observation of practical demonstration
practical exercises
project work.
Guidance information for assessment
This unit may be assessed holistically with other units within a qualification, for example, SFIFISH209C Maintain the temperature of seafood.