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.
Occupational health and safety requirements
Federal and state legislation, regulations, and codes of practice
Enterprise requirements
Safety Data Sheets (SDSs) for hazardous substances

Regulations
Australian and international food safety standards
Australian Quarantine Inspection Service (AQIS) Export Control (Fish) Orders
International, Australian and State EPA protocols and regulations regarding effluent
Quality system requirements
Materials, equipment and systems
Fish/seafood processing chemicals, fish/seafood processing equipment may include smoking equipment and curing equipment, knives, cutting bench, bandsaw, fish filleting troughs, fish tubs and trays, fish skinning machines, thaw tank, peelings baskets, scales and shucking knives.
Fish & Seafood Species
Fish may include flounder, john dory, mirror dory, snapper, gemfish, red fish, flathead, sea bream, kingfish, jewfish, blue eye, mackerel, Atlantic salmon, ocean trout.
Seafood may include squid, octopus and cuttlefish species; lobsters, bugs, prawns, crabs, yabbies; oyster, scallop, abalone and mussel species.
"Value-added" products may include fish/seafood nuggets , sushi, sushimi, crab sticks and spring rolls.

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
A person who demonstrates competency in this unit must be able to produce samples of fish and seafood products, and to provide information and data for reviewing the production system
Critical aspects for assessment and evidence required to demonstrate competency in this unit
Critical aspects of assessment must include evidence of the ability to use commercial processing techniques to produce samples of fish and seafood products, to implement packaging and storage arrangements for fish and seafood products, and to review the production system for food safety and quality and environmental impact.
Context of and specific resources for assessment
Assessment of performance requirements in this unit should be undertaken within the context of food technology. Competency is demonstrated by performance of all stated criteria, including the critical aspects and knowledge and skills elaborated in the Evidence Guide, and within the scope as defined by the Range Statements applicable to the workplace environment.
Assessment must occur in a real or simulated workplace where the assessee has access to:
Production process and related equipment, manufacturers’ advice and operating procedures
Suitable fish and seafood and production facilities to produce product samples
Tests used to report relevant product/process information and recorded results
Method of assessment
The following assessment methods are suggested:
Analysis of product and process carried out under the candidate’s supervision
Written and/or oral questioning to assess knowledge and understanding
Observation of candidate conducting a range of processes and tests
A report on review of the production system
Guidance information for assessment
Evidence should be gathered over a period of time in a range of actual or simulated environments.