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:
ESD principles, environmental hazard identification, risk assessment and control
food safety, HACCP, hygiene and temperature control along chain of custody
imports quarantine and inspection, and importing approved arrangements for Australian Quarantine Inspection Service (AQIS), Australian Customs Service (ACS) and Biosecurity Australia (BA)
business or workplace operations, policies and practices:
commercial law, including fair trading and trade practices
consumer law
corporate law, including registration, licensing and financial reporting
disability policies and practices
equal opportunity, anti-discrimination and sexual harassment
industrial relations and awards, individual employment contracts and share of catch agreements
jurisdictional variations
superannuation
taxation
trade practices
warnings and dismissals
worker's compensation
occupational health and safety (OHS) hazard identification, risk assessment and control
product quality assurance:
correct naming and labelling (e.g. country of origin, Australian Fish Names Standard and eco-labelling)
correct quantities, sizes and other customer requirements
third-party certification (e.g. Australian Grown and ISO 14001:2004 Environmental management systems).
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, 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:
increasing use of renewable, recyclable and recoverable resources
managing environmental hazard identification, risk assessment and control
managing, controlling and treating effluents, chemical residues, contaminants, wastes and pollution
minimising noise, dust, light or odour emissions
planning environmental and resource efficiency improvements
reducing emissions of greenhouse gases
reducing use of non-renewable resources
reducing energy use and introducing alternative energy sources.
Expectations may include:
cost factors
enterprise product specifications
quality parameters
requirements of food safety and other relevant standards
volume deemed necessary to provide reliable data.
Plans may include:
detailing:
charts
equipment
personnel
records.
Constraints may include:
availability of:
budgets
equipment
out-of-hours operation
raw material
suitably skilled personnel.
Testing may include:
availability of suitable quantities of product to facilitate realistic testing
quality parameters
test equipment and/or facilities required.
Opportunities to improve product may include:
improvements to quality
increased output
opportunities to reduce costs.

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 tasks necessary to take a new product concept and develop a plan for production trials, and to implement and manage trials for the purpose of gathering sufficient data to confirm production viability.

Assessment must confirm knowledge of:
analysis techniques
enterprise expectations of new product and initial specifications
enterprise standard operating procedures (SOPs)
food safety requirements, including HACCP
laboratory test facilities relevant to the product being trailed
location and availability of raw material inputs
location and availability of sufficient storage capacity for product generated during trials
relevant standards which impact on the new product.
Context of and specific resources for assessment
Assessment may be conducted in the workplace or in a simulated work environment.

Resources may include:
access to enterprise expertise in production, processing and/or engineering
enterprise HACCP plan
enterprise SOPs
equipment and/or facilities suitable to the scope and scale of the trial
food safety and other relevant standards
relevant product specifications
sufficient product or raw material to reflect a commercial quantity for the trial.
Method of assessment
The following assessment methods are suggested:
interview
project (work or scenario based)
workplace documents, such as plans, data, evaluations and reports
written or oral questions.
Guidance information for assessment
This unit may be assessed holistically with other units within a qualification.