Elements and Performance Criteria

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 in the performance criteria is detailed below.
Product knowledge may include:
seafood product identification
use
preparation
cooking methods, recipes and ingredients
sauces and accompaniments
composition of seafood
shrinkage after cooking
quantities required
nutritional aspects
country of origin
seasonal availability
handling and storage.
Relevant sources of information may include:
store or supplier product manuals
videos
demonstrations
labels
internet
other staff.
Comparisons between products may include:
product varieties
nutritional and dietary aspects
flavour
texture
ingredients
shelf life
cooking requirements
price.
Product information may include:
seafood product identification
correct marketing name
harvest, fishing area, country of origin
legal length
prohibited species
use and preparation
cooking methods and recipes
nutritional aspects
seasonal availability
variety
quality
quantities
price range
taste preferences
storage conditions, shelf life and potential food safety hazards.
Other staff members may include:
new or existing staff
people with varying levels of language and literacy
people from a range of cultural, social and ethnic backgrounds.
Product range may include:
various fish species
crustacean species
molluscan species
fresh, frozen or live products
seasonal varieties
exotic and unusual lines.
Services may include:
value-added goods, e.g. pre-cooked or marinated
individual serves
special occasion catering
food delivery services.
Customer requirements may vary according to:
dietary requirements
allergies
preferences
health factors
cultural group.
Customers may include:
new or repeat contacts
external and internal contacts
business customers or individuals
customers with routine or special requests
people from a range of social, cultural and ethnic backgrounds and with varying physical and mental abilities.
Store policy and procedures in regard to:
selling seafood products
interaction with customers
quality assurance
food safety
ordering seafood products
processing customer orders.

The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, the range statement and the Assessment Guidelines for this Training Package.
Critical aspects for assessment and evidence required to demonstrate competency in this unit
Evidence of the following is essential:
consistently applies store policy and procedures, which comply with consumer law and legislative requirements regarding the sale of seafood products
consistently applies product knowledge to advise on and sell seafood products and services
consistently applies store policy and procedures and industry codes of practice in regard to customer service and selling products and services
develops, maintains and conveys product knowledge to other staff as required
consistently applies detailed and specialised product knowledge to provide accurate advice according to customer requirements.
Context of and specific resources for assessment
Assessment must ensure access to:
a retail work environment
sources of product information
suitable merchandise
relevant documentation, such as:
store policy and procedures manuals
WHS requirements.
Methods of assessment
A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit:
observation of performance in the workplace
third-party reports from a supervisor
customer feedback
written or verbal questioning to assess knowledge and understanding
review of portfolios of evidence and third-party workplace reports of on-the-job performance.
Guidance information for assessment
Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example:
SIRRFSA001A Apply retail food safety practices.