Unit of competency Outline

Date retreived
23/07/2026 7:21 AM AWST

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Maintain the temperature of seafood

Maintain the temperature of seafood

Unit of competency
National Code
SFIXSI202
State Code
OAR14
TGA Status
Current
DTWD Status
Approved
Current Release Number
1.00
Current Release Date
21/06/2019
View on TGA
State Implementation and Classification
Approved Date
21/10/2019
Field of Education
110111 - Food Hygiene
Original Release Date
21/10/2019
Nominal Hours
10
Description
This unit of competency describes the skills and knowledge required to maintain the temperature of seafood and seafood products at appropriate levels for species and state of products. It includes the ability to control temperature control systems, load containers, apply the appropriate cooling medium and monitor temperature within guidelines. This unit applies to individuals who undertake supervised routine seafood logistics operations on-board fishing vessels or premises involved in the production, handling and distribution of seafood and seafood products.All work must be carried out to comply with workplace procedures, according to state/territory health and safety, food safety, biosecurity and environmental regulations, legislation and standards that apply to the workplace.No licensing, legislative or certification requirements apply to this unit at the time of publication.
Notes
Elements and Performance Criteria
1. Prepare temperature control system for receiving seafood
  • 1.1 Select and fit required personal protective equipment
  • 1.2 Select, gather, clean and arrange storage containers to accept seafood according to supervisor instructions
  • 1.3 Arrange temperature control system to accept seafood or containers of seafood according to food safety and quality requirements
  • 1.4 Load seafood safely into selected storage containers, ensuring quality of the seafood is maintained
2. Preserve seafood using a temperature control system
  • 2.1 Load and arrange seafood containers, ensuring efficient unloading and maintenance of appropriate product temperature
  • 2.2 Apply cooling medium to seafood appropriate to species and product
  • 2.3 Monitor temperature control system to ensure operating efficiency
  • 2.4 Measure, monitor and maintain seafood temperature within food safety and quality guidelines and take corrective action as required
  • 2.5 Handle seafood according to workplace health and safety, food safety and quality requirements
No information
No information
Replaces
State Code National Code Title Type
D9223 SFIFISH209C Maintain the temperature of seafood Unit of competency