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
fisheries or aquaculture regulations, permits, licences, quotas, catch restrictions and other compliance requirements, including:
Australian Exclusive Economic Zone
international treaties and agreements
food safety, 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)
Indigenous native title, land claims and cultural activities, including fishing by traditional methods
maritime and occupational diving operations:
foreign and Australian legislation applying to quarantine and customs
International Convention for the Safety of Life at Sea (SOLAS)
International Convention on Standards of Training, Certification and Watchkeeping for Seafarers (STCW 1978)
Marine Emergency Response Search and Rescue (MERSAR)
National Standards for Commercial Vessels
pollution prevention - International Convention for the Prevention of Pollution from Ships (MARPOL 73/78)
Uniform Shipping Laws (USL) Code
use of vessels, right of way and other marine orders, bunkering and refuelling
land, buildings and vehicles:
buildings and structures design and appearance, constructions and additions
poaching, trespass and theft
road laws for use of motor vehicles, bikes, trucks and other transport equipment
soil and water management
use of chemicals and biological agents
use of firearms and powerheads
use of utilities, including water, natural gas, electricity and sewage
water or land lease, tenure or ownership and use
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 (country of origin, Australian Fish Names Standard, eco-labelling)
correct quantities, sizes, other customer requirements
third-party certification such as Australian Grown, Environmental ISO14001.
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 and 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).
Internal audit scope:
is established by food business and may be informed by the requirements of relevant legislation
does not meet regulatory requirements but may be used to determine progress of the food business towards the achievement of the objectives of the food safety plan
will identify information collection methods, such as:
accessing relevant technical information
interviews
observance
review of workplace records.
Corrective action may involve:
developing a corrective action plan that identifies non-conformance, corrective actions, date by which action must be taken and any other follow up requirement. Depending on the nature and scope of an audit, the business is typically responsible for identifying appropriate corrective action. However, the auditor must be able to determine whether an appropriate corrective action plan has been developed and must therefore have the technical knowledge to do so
training of food business personnel in required procedures and processes using communication skills and techniques appropriate to their language, literacy and technical skill base
meeting the design and construction requirements for food safety premises, fixtures, fittings, equipment and transport vehicles as set out in food safety standards and or relevant state or territory legislation and regulations
meeting the relevant state/territory audit management system which may specify additional requirements of auditors, such as meeting appropriate ISO standards.

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:
conduct an internal audit of a range of activities directly or indirectly involved in the production or processing of seafood against food safety standards
make recommendations on corrective action
report on audit findings.

Assessment must demonstrate knowledge of:
audit procedures and techniques
audit roles and responsibilities
food standards and regulatory implications
food safety specific to the seafood sector.
Context of and specific resources for assessment
Assessment of this unit of competence is conducted within the context of the seafood industry. Assessment must occur in the context of real food businesses within the seafood processing sector where food safety hazards are identified, assessed and controlled by a food safety program. The environment must provide an opportunity for the assessee to demonstrate the ability to conduct food safety audits to meet the audit scope, legal and food business requirements.

Resources may include:
audit requirements
enterprise policy relating to the treatment of wastes
food business
food safety and other relevant standards
HACCP plan
OHS policy and procedures.
Method of assessment
The following assessment methods are suggested:
project undertaking internal audits of activities within a seafood food business
workplace documentation, including audit report and corrective actions required
written or oral questions.
Guidance information for assessment
This unit may be assessed holistically with other units within a qualification.