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, Hazard Analysis Critical Control Point (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
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, other customer requirements
third-party certification (e.g. Australian Grown and ISO 14001:2004 Environmental management systems).
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 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, 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:
controlling the use and recycling of water, and managing water quality and quantity
increasing use of renewable, recyclable and recoverable resources
managing environmental hazard identification, risk assessment and control
managing imported products quarantine and inspection, facility biosecurity, translocation of livestock and genetic material, and health certification
managing stock health and welfare, especially for handling, holding, transport and slaughter
managing sustainable fisheries or broodstock/seedstock collection requirements, such as size limits, quotas, season restrictions, population dynamics, fishing impacts, reducing by-catch, fisheries management strategies and maintaining biodiversity
managing, controlling and treating effluents, chemical residues, contaminants, wastes and pollution
minimising noise, dust, light or odour emissions
planning environmental and resource efficiency improvements
preventing genetically modified organisms and live cultured or held organisms from escaping into environment,
protecting native and protected flora and fauna, marine or land parks or areas, adhering to the Convention on International Trade in Endangered Species of Wild Flora and Fauna (CITES), the Ramsar Convention, World Heritage and other international treaties for which Australia is a signatory.
reducing emissions of greenhouse gases
reducing use of non-renewable resources
reducing disturbances to soils, erosion and surface water flows from machinery use and other activities
reducing energy use, introducing alternative energy sources.
PPE may include:
buoyancy vest or personal floatation device (PFD)
personal locator beacon or Emergency Position Indicating Radio Beacon (EPIRB)
insulated protective clothing for freezers or chillers and refrigeration units
protective outdoor clothing for tropical conditions
non-slip and waterproof boots (gumboots) or other safety footwear
hard hat or protective head covering
protective hair, beard and boot covers
gloves, mitts or gauntlets, and protective hand and arm covering
protective eyewear, glasses and face mask
hearing protection (e.g. ear plugs and ear muffs)
respirator or face mask
sun protection (e.g. sun hat, sunscreen and sunglasses)
safety harness
uniforms, overalls or protective clothing (e.g. mesh and waterproof aprons)
waterproof clothing (e.g. wet weather gear and waders).
Food handlingarea may include:
any work area where receiving, basic handling and inspection, preparation, cooking, processing, display, packaging, storage and/or transport of food occur
any work area where contamination can result from work activities, including:
chemical contamination which could be caused by lubricants, resins, and cleaning and sanitation chemicals
physical contamination which could be caused by metal, glass, plastic and cloths
microbiological contamination that could result from cross-contamination when moving into and between food-handling areas (both direct contamination of the product and contamination of the work area are to be avoided)
the products and materials used in a food handling area
Personal hygiene may include:
personal hygiene, clothing and footwear, and requirements to report health conditions or illness that meet workplace requirements and procedures. At a minimum such procedures must ensure that any person in food premises does not contaminate food, does not have unnecessary contact with ready-to-eat food and does not spit, smoke or use tobacco or similar in a food handling area. Refer to Food Safety Standards 3.2.2, Clause 17:3 as a minimum guide and/or relevant state or territory legislation and regulations.
Food safety program may include:
that which systematically identifies the food safety hazards that may be reasonably expected to occur in all food handling operations of the food business. The food safety program will comply with relevant national, state, territory and industry legislation and regulations.
the food business responsible for establishing the food safety program. Where a person who is not a direct employee of the business carries out the functions covered by this guideline competency standard, they are responsible for ascertaining the requirements of the food business relating to food safety. These requirements may be set out in procedures and/or in agreements or contractual arrangements established with service providers. Responsibilities of any person visiting and/or working in a food handling area will be communicated prior to entering the food handling area.

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:
oversee the activities of staff operating in a food handling area. Whilst not directly involved in the production or processing of seafood the individual is responsible for maintaining the hygienic and sanitary integrity of the food handling area.

Assessment must confirm knowledge of:
activities needed to return to the required levels of hygiene and sanitation
communication between workforce and others, including contractors
organisation of work in a food handling area and the scheduling of work to avoid loss of hygiene integrity
procedures and/or practices which are not consistent with the food safety plan
the requirements of the food safety plan in general and personal hygiene requirements in particular
waste disposal routines.
Context of and specific resources for assessment
Assessment of this unit must occur in a real or simulated workplace. Such an environment must provide a typical range of seafood handling and related food safety requirements that would normally be found in a food handling business. The assessment process must provide an opportunity for the assessee to demonstrate work activities that are consistent with the workplace seafood safety procedures and with food safety legislation.

Resources may include:
access to the candidate's peers and supervisors
access to enterprise engineering and/or production expertise
enterprise maintenance schedules and procedures
enterprise OHS policy and procedures
enterprise product/production specifications
HACCP plans
relevant food safety standards.
Method of assessment
The following assessment methods are suggested:
demonstration
project (work or scenario based)
workplace documents
written or oral questions.
Guidance information for assessment
This unit may be assessed holistically with other seafood processing units within a qualification.