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:
ecologically sustainable development (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)
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).
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 re-call
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, 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
reducing emissions of greenhouse gases
reducing use of non-renewable resources
reducing energy use and introducing alternative energy sources.
Characteristics of packaging may include:
cost-effectiveness
decoration
ease of use
label content
tamper proof
type:
aluminium
co-extruded structures
flexible plastics
glass
laminated
paper and board
recycled or reused materials
regenerated cellulose
rigid plastics
steel.
Physical barriers and inertness may include:
chemical inertness
gas transmission rate
lipid resistance
water vapour transmission rate.
Analysis of materials may include consideration of:
impact strength
folding resistance
light stability
recyclability of wastes
special equipment requirements
tear strength
temperature tolerance
tensile strength.
Closure systems may include:
crown cap
plug seal
seals:
adhesive
heat
pressure
wrap:
shrink
stretch.
Pre-packaging may include:
aesthetic or decorative treatments
chilling
counting
freezing
in-pack heat treatment
maturation
retorting
volume dispensing
weighing.

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:
determine the packaging requirements for seafood product and to propose solutions which satisfy the range of technical and regulatory requirements.

Assessment must confirm knowledge of:
costings for new packaging methods
packaging parameters from product specifications
packaging specifications, control points and operating parameters
load-shifting equipment requirements
management of food safety requirements
OHS requirements
printing, labelling and/or marking requirements
relevant protective clothing and/or equipment
the physical packaging, packing and stacking equipment requirements
treatments for the disposal of wastes generated by packaging operations.
Context of and specific resources for assessment
Assessment may be conducted in the workplace or in a simulated work environment.

Resources may include:
access to enterprise expertise in production, engineering and costing
access to off-site facilities to view alternative packaging processes
enterprise policy relating to the control and disposal of wastes
enterprise product specifications
food safety and other relevant technical standards
HACCP plan
OHS policy and procedures
packaging and labelling regulations and/or requirements.
Method of assessment
The following assessment methods are suggested:
project (work or scenario based)
workplace documentation
written or oral questions.
Guidance information for assessment
This unit may be assessed holistically with other units within a qualification.