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:
business or workplace operations, policies and practices
correct marketing names and labelling
environmental hazard identification, risk assessment and control
food safety/Hazard Analysis Critical Control Point (HACCP), hygiene and temperature control along chain of custody and Australian Quarantine Inspection Service ( AQIS) Export Control (Fish) orders
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 the protection of people in the workplace
the appropriate use, maintenance and storage of PPE.
Food safety and hygiene regulations and procedures may include:
AQIS Export Control (Fish) orders
Australian Shellfish Sanitation program
chain of custody (temperature and contamination control)
equipment design, use and maintenance
HACCP
hygiene and sanitation requirements
location, construction and servicing of seafood premises
Primary Products Standard and the Australian Seafood Standard (voluntary)
requirements set out in Australian and New Zealand Food Authority (ANZFA) Food Standards Code.
ESD principles may include:
controlling effluents, chemical residues, contaminants, wastes and pollution
improving energy efficiency
increasing use of renewable, recyclable and recoverable resources
minimising noise or odour emissions
reducing emissions of greenhouse gases
reducing energy use
reducing use of non-renewable resources
undertaking environmental hazard identification, risk assessment and control
using and recycling of water, and maintaining water quality.
PPE may include:
gloves, mitts or gauntlets, and protective hand and arm covering
insulated protective clothing for freezers, chillers and refrigeration units
non-slip and waterproof boots (gumboots) or other safety footwear
protective hair, beard and boot covers
uniforms, overalls or protective clothing (e.g. mesh and waterproof aprons).
Specifications may relate to:
bleeding
bruising
fat content
gilling and gutting
head spiking, spinal cord destroyed
ice packaging
meat colour
packaging material (wooden and insulated foam 'coffins')
size grade
skin damage.
Species may include:
Atlantic Salmon
Barramundi
tropical snappers and cods
tuna species
Yellowtail Kingfish, Snapper and Trevally.

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:
accurately assess sashimi-grade fish
ensure that fish meets food regulation requirements of destination market (domestic or overseas)
handle, prepare, pack and label fish for transport.

Assessment must confirm knowledge of:
assessing sashimi-grade fish
common fish defects, diseases and parasites
spoilage patterns for common fish species packed for sashimi.
Context of and specific resources for assessment
Assessment is to be conducted at the workplace or in a simulated work environment. To ensure consistency and level of performance at least twelve (12) fish are to be correctly assessed, packaged and labelled.

Resources may include:
area for the handling of sashimi-grade fish
cutting knife
fish that are at sashimi-grade as well as fish that are not at the grade
labels
packaging material
scales.
Method of assessment
The following assessment methods are suggested:
demonstration
oral questions.
Guidance information for assessment
This unit may be assessed holistically with other seafood processing units within a qualification.