Unit of competency Outline

Date retreived
22/07/2026 7:48 AM AWST

Whilst all efforts are made to provide accurate and timely information from the relevant source/documentation, please be aware that the information supplied may not be the most current version. The accuracy of the detail has not been confirmed by the Department and therefore should not be relied upon without first confirming the contents.

Receive and distribute product

Receive and distribute product

Unit of competency
National Code
SFISTOR202C
State Code
D9291
TGA Status
Replaced
DTWD Status
Replaced
Current Release Number
1.00
Current Release Date
22/07/2011
View on TGA
State Implementation and Classification
Approved Date
29/02/2012
Field of Education
089901 - Purchasing, Warehousing And Distribution
Original Release Date
29/02/2012
Nominal Hours
15
Description
This unit of competency involves accurately weighing and packaging product so that it will arrive at its destination at the appropriate temperature. Product may be fresh, frozen or live but not fed during this process. Licensing, legislative, regulatory or certification requirements may apply to this unit. Therefore it will be necessary to check with the relevant state or territory regulators for current licensing, legislative or regulatory requirements before undertaking this unit.
Notes
Elements and Performance Criteria
1. Receive product
  • 1.1. Workplace is cleaned before commencement.
  • 1.2. Product to be received is checked before weighing against the specification for the species and is visually inspected for any signs of spoilage, defects and parasites, and defective product is identified, set aside and appropriate person notified.
  • 1.3. Accepted product is weighed, allowing for drainage of liquid from fresh product, and weight recorded.
  • 1.4. Identification and traceability of product is checked and recorded.
  • 1.5. The temperature of fresh and frozen product is checked and recorded, and action taken, if necessary, to maintain temperature at level required to meet food regulations or to sustain live product.
2. Prepare product for distribution
  • 2.1. Product is prepared, if necessary, according to customer specifications.
  • 2.2. Damaged and defective product is set aside for disposal by appropriate person.
  • 2.3. Product is packaged according to customer specifications, ensuring that the requirements of the transport company and relevant food regulations are met.
  • 2.4. Product packaging is checked to ensure the product temperature remains at the required level until product is received by customer, taking full account of possible delays that may occur.
  • 2.5. Appropriate product packaging is applied to live product, if necessary, to ensure that product remains alive during distribution.
  • 2.6. The wellbeing of product accepted as live is maintained to ensure that it will remain alive until received by customer.
  • 2.7. Product is labelled according to relevant food regulations, ensuring that original identification of the product can be easily established.
3. Distribute product
  • 3.1. Product is taken to or collected by transport company and appropriate dispatch forms are completed and filed.
  • 3.2. Temperature of fresh and frozen product before final dispatch is measured and recorded to ensure compliance with food regulations.
  • 3.3. Water quality and temperature of live produce is measured and recorded.
  • 3.4. Customer is notified of the time and place of product delivery and advised of consignment number or other means of identifying product.
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
business or workplace operations, policies and practices
correct marketing names and labelling
environmental hazard identification, risk assessment and control
food safety/Hazard Analysis Critical Control Point (HACCP), hygiene and temperature control along chain of custody, and Australian Quarantine Inspection Service (AQIS) Export Control (Fish) orders
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 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 techniques, including manual handling, and the handling and storage of hazardous substances
safe systems and procedures for 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
equipment design, use, cleaning and maintenance
exporting requirements, including AQIS Export Control (Fish) orders
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)
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:
applying animal welfare ethics and procedures
controlling effluents, chemical residues, contaminants, wastes and pollution
improving energy efficiency
increasing use of renewable, recyclable and recoverable resources
minimising noise, dust, light or odour emissions
preventing live cultured or held organisms from escaping into environment
reducing emissions of greenhouse gases
reducing energy use
reducing use of non-renewable resources
undertaking environmental hazard identification, risk assessment and control.
PPE may include:
gloves, mitts or gauntlets, and protective hand and arm covering
protective hair, beard and boot covers
insulated protective clothing for freezers or chillers and refrigeration units
non-slip and waterproof boots (gumboots) or other safety footwear
protective eyewear, glasses and face mask
uniforms, overalls or protective clothing (e.g. mesh and waterproof aprons).
Specification may include:
fresh, frozen and live seafood
product form, such as whole, head on gill gutted (HOGG), fillet and peeled
quality assessment against company specifications
size, weight and grade
species, such as fish, crustaceans and molluscs, and other invertebrate.
Maintained may include:
animal welfare is considered in selecting light, cover or substrate, species composition and stocking densities
basic water quality factors and temperature are measured and maintained during holding
equipment is cleaned and maintained in operating order during holding period
water quality and flow adjusted to suit requirement of species.
Forms may include:
consignment notes
invoices
records of temperature/water quality readings
statements.
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:
arrange for distribution by road, ship, rail or air
assess quality of product against a company specification, when received at the enterprise
comply with required food regulations and enterprise procedures
label product
safely and hygienically handle and package product
weigh product and record details.

Assessment must confirm knowledge of:
common seafood defects, diseases and parasites
degree of freshness and spoilage pattern for the species
how to use a calculator
recognising dying seafood intended to be distributed alive
seafood or other aquatic species and product types.
Context of and specific resources for assessment
Assessment is to be conducted at the workplace or in a simulated work environment. It should cover fresh, frozen or live fish, crustaceans and molluscs or other aquatic products, with a minimum of two (2) species from each group.

Resources may include:
calculator
fish tubs
fresh, frozen and live seafood product, including at least two (2) species of fish, crustaceans and molluscs
ice, live seafood storage tanks and packaging material
sample invoices
sample workplace specifications
scales
thermometer or temperature recording devices.
Method of assessment
The following assessment methods are suggested:
demonstration of handling and repackaging
written or oral questions.
Guidance information for assessment
This unit may be assessed holistically with other units within a qualification.
Replaces
State Code National Code Title Type
S4306 SFISTOR202B Receive and distribute product Unit of competency
Replaced By
State Code National Code Title Type
OAR26 SFISTR202 Receive and distribute product Unit of competency