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:
biodiversity and genetically modified organisms
biosecurity, translocation and quarantine
Australian Quarantine Inspection Service (AQIS) and other import requirements
business or workplace operations, policies and practices
correct marketing names and labelling
ESD principles, environmental hazard identification, risk assessment and control
fisheries or aquaculture regulations, permits and licences
food safety, Hazard Analysis Critical Control Point (HACCP), hygiene and temperature control along chain of custody
health and welfare of aquatic animals
Indigenous land rights and cultural activities, including fishing by traditional methods
maritime and occupational diving operations, safety at sea and pollution control
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, 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 outdoor work, including protection from solar radiation, fall protection, 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
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 and other risk minimisation 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
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
controlling weeds, pests, predators and diseases, and stock health maintenance
maintaining biodiversity by sustainable fisheries or broodstock/seedstock collection
minimising noise, dust, light or odour emissions
reducing energy use
reducing interactions with native and protected flora and fauna, marine or land parks or areas
reducing live cultured or held organisms from escaping into environment
undertaking environmental hazard identification, risk assessment and control
undertaking facility quarantine, biosecurity and translocation of livestock and genetic material
using and recycling of water, and maintaining water quality.
PPE may include:
buoyancy vest or personal floatation device (PFD)
gloves, mitts or gauntlets, and protective hand and arm covering
hard hat or protective head covering
hearing protection (e.g. ear plugs and ear muffs)
insulated protective clothing for freezers or chillers and refrigeration units
non-slip and waterproof boots (gumboots) or other safety footwear
personal locator beacon or Emergency Position Indicating Radio Beacon (EPIRB)
protective eyewear, glasses and face mask
protective hair, beard and boot covers
protective outdoor clothing for tropical conditions
respirator or face mask
safety harness
sun protection (e.g. sun hat, sunscreen and sunglasses)
uniforms, overalls or protective clothing (e.g. mesh and waterproof aprons)
waterproof clothing (e.g. wet weather gear and waders).
Seafood may include:
fresh, frozen or live
species and products in any state, for example:
aquatic plants
cooked or raw
fillets
opened or unopened molluscs
ornamental species or other aquatic products
processed or unprocessed seafood
whole fish.
Storage containers may include:
fish boxes
freezer cartons:
cardboard
plastic
netting bags.
Arranged to ensure:
critical temperature of product is achieved and maintained
stability of vessels:
free surface effect
longitudinal and transverse
systematically to aid loading and unloading, and packing and unpacking
watertight integrity of vessels:
hatches replaced
ice removed
plastic bags stowed
sumps clear
Temperature control system may:
involve chilling only or chilling and freezing
use ice
use refrigeration (the operating temperature of refrigeration system is attained before seafood is loaded).
Quality of the seafood is maintained by:
contact with cooling medium
identifying species by correct fish name on label
including packing date on label
preventing:
bruising
crushing
freezer burn
using rate of cooling appropriate to seafood product
using appropriate packaging.
Appropriate product temperature will vary according to the:
biological and environmental requirements of the species
state of the product, for example:
cooked
frozen
live
opened
processed.
Cooling medium may be:
ice
ice slurry
chilled brine
forced draught coolers
plate freezers
blast freezers.
Operating efficiency is achieved by:
monitoring components and de-icing:
evaporators
valves.
Handled safely and hygienically may include:
following stock or product rotation practices
using appropriate PPE
checking and improving air quality in the refrigeration system
using safe lifting practices.

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:
maintain product quality and safety through correct temperature control
monitor the critical temperature of seafood.

Assessment must confirm knowledge of:
appropriate temperatures
food safety legislation requirements
parameters that indicate seafood quality.
Context of and specific resources for assessment
Assessment is to be conducted at the workplace or in a simulated work environment.

Resources may include:
temperature measuring equipment
facilities for handling seafood product
seafood containers
seafood
ice rooms
brine tanks
freezers.
Method of assessment
The following assessment methods are suggested:
written or oral short-answer testing
observation of practical demonstration
practical exercises
project work.
Guidance information for assessment
This unit may be assessed holistically with other units within a qualification.