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:
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
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 work, including 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
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 effluents, chemical residues, contaminants, wastes and pollution
improving energy efficiency
increasing use of renewable, recyclable and recoverable resources
minimising noise or odour emissions
reducing emissions of greenhouse gases
reducing energy use
reducing use of non-renewable resources
undertaking environmental hazard identification, risk assessment and control
using and recycling of water, and maintaining water quality.
PPE may include:
gloves
insulated protective clothing for freezers or chillers and refrigeration units
non-slip or other safety footwear
protective hair, beard and boot covers
uniforms or overalls.
Product may include:
cleaned crabs
crustacean species
fish cutlets
fish fillets
fish species
fish - gilled, gutted and butterfly-cut
headed prawns
headed, peeled and de-veined prawns
molluscan species
slice sashimi
split lobsters
squid/octopus cleaned.
Equipment may include:
cleaning chemicals
cleaning equipment
display trays, thongs and nets
fish boxes
fish tubs
ice machines for potable ice
knives and sharpening stone/steel
live fish tanks
price tickets
refrigerated display units
scales (electronic and mechanical)
thermometers or other temperature measuring devices.
Product knowledge may include:
assessment of spoilage, defects and parasites
cooking methods, such as grilling, barbecuing, baking, steaming and deep frying
correct marketing name
handling, wrapping and packaging
harvest or fishing area
legal length
potential food safety hazards
presentation of product
prohibited species
seasonality
shelf life of fresh or frozen product
water quality requirements for live animals
state and territory food regulations.

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:
comply with enterprise procedures and food regulations
identify suitable product
set up, maintain, pack and serve from retail display courteously and knowledgeably so that customer's needs are met.

Assessment must confirm knowledge of:
common fish defects, diseases and parasites
degree of freshness and spoilage for a particular species/product, such as sashimi
food regulations for the preparation and display of product
species harvest or fishing area, seasonality and cooking methods
species identification.
Context of and specific resources for assessment
Assessment is to be conducted at the workplace or in a simulated work environment.

The setting up and maintaining of a retail display must have at least one (1) sample of each of the following seafood:
fresh fish
raw and cooked crustaceans
opened oysters.

Product knowledge must address at least four (4) common fish species, two (2) common crustaceans and two (2) common molluscs.

Resources for assessment may include:
packaging materials
range of retail outlets for site visits
refrigerated storage rooms
seafood cleaning and filleting facility
seafood products
temperature measuring devices.
Method of assessment
The following assessment methods are suggested:
demonstrating customer service, including product knowledge through actual or simulated work activities
demonstrating correct use of electronic scales and packaging of purchased seafood
project involving the setting up and maintaining of a seafood retail display
written or oral short-answer tests.
Guidance information for assessment
This unit may be assessed holistically with other units within a qualification.