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:
business or workplace operations, policies and practices
environmental hazard identification, risk assessment and control
food safety, Hazard Analysis Critical Control Point (HACCP), hygiene and temperature control along chain of custody.
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 Australian Quarantine Inspection Service (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.
PPE may include.
protective hair, beard and boot covers
gloves or mitts
uniforms or overalls.
Hazards and risks may include:
biological:
bacteria
moulds
other organisms
yeast
chemicals (e.g. additives, chemicals and natural poisons)
hygiene:
cleanliness of equipment, apparatus, work surfaces and containers
clothing (e.g. maintenance and laundering)
personal habits or practices (e.g. smoking, spitting, nose blowing, coughing and hand washing)
reporting illness
physical contaminants:
broken glass, metal, plastic and fibreglass
foreign matter
other organisms
sewage
soils and water
temperature changes or fluctuations.
Workplace may include:
aquaculture operation (e.g. farm, hatchery and nursery)
fishing vessel
retail or wholesale outlet
seafood and aquatic product processing plant
storage facility, dispatch and transport operation.
Enterprisehygiene applies to:
equipment/work area
personal habits or hygiene
product contamination and cross-contamination
use of PPE.
Seafood and aquatic products may include:
edible by-products
finished/processed product (e.g. smoked, dried and frozen)
live seafood
other aquatic products
seafood (e.g. fillets, whole fish, shell fish and prawns).
Handled and stored in a manner that:
is appropriate to product (e.g. fillets, whole fish, shell fish, frozen and live stock)
prevents damage (e.g. flesh-ripped, torn, squashed, product dropped or thrown)
ensures product is stored at correct temperatures and in appropriate areas
keeps the worker safe use when using and storing knives and tools.
Contamination may occur when:
cooked product is contaminated by raw product
edible product is contaminated by waste
product, people or equipment that have been in contact product is moved between food handling areas.
Requirements of an approved food safety program include:
approved by local council or appropriate health department
risk identification
identification of risk areas (control points)
minimisation of risks
monitoring risks (control points)
reporting and recording requirements
HACCP-based programs, where applicable.
Areas of risk are known as control points and may occur during:
harvesting, handling and transporting
purchasing, delivery and storage
preparation, processing and cooking
cooling, freezing, defrosting, heating, reheating and storage
holding or display.
Monitored may include:
recording data
by visual checks
following inspection requirements of enterprise risk management plan.

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:
inspect the work area to identify common seafood and aquatic product food safety hazards and associated risks
maintain personal hygiene and conduct to minimise risk to seafood and seafood product safety
handle and store seafood and aquatic product safely
complete recording/reporting requirements.

Assessment must confirm knowledge of:
own responsibilities within the enterprise food safety plan
key requirements of the food safety plan
sources of information on food safety and personal hygiene requirements, such as enterprise SOPs or codes of practice.
Context of and specific resources for assessment
Assessment is to be conducted at the workplace or in a simulated work environment.

Assessment must relate to the individual's work area or area of responsibility.

Resources include:
relevant documentation:
enterprise food safety plan
SOPs
codes of practice
PPE
documentation.
Method of assessment
The following assessment methods are suggested:
demonstration
practical exercises/case studies
questions.
Guidance information for assessment
This unit may be assessed holistically with other units within a qualification.