Unit of competency Outline

Date retreived
23/07/2026 10:35 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.

Retail seafood

Retail seafood

Unit of competency
National Code
SFISAD202
State Code
OAR33
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
080501 - Sales
Original Release Date
21/10/2019
Nominal Hours
15
Description
This unit of competency describes the skills and knowledge required to set up, serve from, and pack up a retail display of fresh, frozen and/or live seafood. It includes the ability to assess seafood freshness, assemble a display that attracts customers, ensure correct temperature of product and avoid cross-contamination, serve customers, clean display and count and store remaining product after packing up.The unit applies to individuals who, under supervision, undertake routine tasks in setting up and maintaining a retail display in outlets, including supermarkets that sell fresh, frozen and/or live seafood to the public. All work must be carried out to comply with workplace procedures, according to state/territory health and safety, food safety 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. Set up display
  • 1.1 Select and fit personal protective equipment according to food and health and safety requirements
  • 1.2 Remove seafood from chiller, assess for freshness and suitability, and prepare for retail display
  • 1.3 Dispose of unsuitable product according to environmental requirements
  • 1.4 Check temperature of product in retail display to ensure conformity with food safety requirements
  • 1.5 Check display to ensure that no cross-contamination occurs between raw and cooked products
  • 1.6 Clean and prepare price tickets to show the correct name and price
  • 1.7 Place live product in tanks if available, and monitor and maintain water quality to set requirements of the species
2. Maintain display
  • 2.1 Monitor product temperature to ensure that it is within the required range
  • 2.2 Keep fresh product moist and attractive according to workplace procedures
  • 2.3 Ensure ice and water used on fresh product is potable according to food safety requirements
  • 2.4 Check display of frozen product to ensure that all products are within their use-by date and are placed below the freezer unit load line according to manufacturer instructions
  • 2.5 Check live product display tanks if available, to ensure fish are sterile and water quality is appropriate for the species
  • 2.6 Report faults in refrigeration, tank and other equipment to the relevant personnel
3. Serve customers
  • 3.1 Apply knowledge of product shelf life and suggested cooking methods when communicating to customers
  • 3.2 Trim, skin or scale product to order according to food safety and workplace requirements
  • 3.3 Handle, weigh, wrap and package product according to food safety and workplace requirements
4. Pack up and clean up
  • 4.1 Remove product from retail display, assess freshness and suitability for consumption and dispose of unsuitable product according to environmental requirements
  • 4.2 Check use-by dates on packaged fresh and frozen product and dispose of out-of-date product according to environmental requirements
  • 4.3 Remove and clean price tags according to workplace cleaning procedures
  • 4.4 Clean the empty retail display, fresh product preparation areas and refrigerated storage rooms according to food safety and workplace cleaning requirements
  • 4.5 Clean live tank displays if available, to maintain water quality according to species
5. Count and store stock
  • 5.1 Undertake stocktake of fresh, frozen and/or live product according to workplace procedures
  • 5.2 Record identification and traceability of unpackaged fresh and/or live product
  • 5.3 Place product in chiller and freezer storage rooms in appropriate areas and re-ice product as required
No information
No information
Replaces
State Code National Code Title Type
D9286 SFIDIST202C Retail fresh, frozen and live seafood Unit of competency