Elements and Performance Criteria

The range of variables places the competency in context and allows for differences between enterprises and workplaces, including practices, knowledge and requirements. The range of variables also provides a focus for assessment and relates to the unit as a whole. The following variables may be present

Occupational Health and Safety requirements may include:
· codes of practice, regulations and/or guidance notes which may apply in a jurisdiction
· enterprise-specific Occupational Health and Safety procedures, policies or standards.

Regulations and requirements:
· AQIS Export Control (Fish) Orders
· State and Territories' food regulations
· enterprise procedures
· enterprise food safety program
· enterprise quality assurance system.

Equipment/containers:
· thermometers/temperature recording devices
· manual lifting equipment
· forklift
· cleaning equipment
· cleaning chemicals
· potable ice
· shovels and bins for moving ice.

Personal Protective Equipment (PPE) and clothing:
· waterproof clothing
· work safety or waterproof footwear
· protective hand covering
· protective hair or beard cover
· ear plugs or muffs
· eye protection against chemical splash
· freezer jackets or suit
· freezer gloves.

Records:
· enterprise stocktake forms
· enterprise temperature monitoring sheets.

Each unit of competency has an evidence guide that relates directly to the performance criteria and the range of variables. Its purpose is to guide assessment of the unit in the workplace and/or training program. The following components provide information to assist this purpose.

Underpinning knowledge
The essential knowledge and understanding a person needs to perform work to the required standards include:
· hygienic handling and storage of fresh and frozen seafood
· personal, workplace and product hygiene
· application of Occupational Health and Safety standards in regard to lifting boxes of seafood and operating materials handling equipment, such as forklifts.

Practical skills
The essential skills a person needs to perform work to the required standards include:
· using cleaning equipment and chemicals safely
· using forklifts and manual lifting equipment safely
· using computer to download temperature data logs
· assessing seafood freshness and shelf life
· communicating orally to give and receive information.

Literacy skills used for:
· reading and following enterprise procedures
· reading and applying enterprise safety procedures
· completing basic temperature monitoring forms
· identifying and tracing product.

Numeracy skills used for:
· reading weights accurately
· reading and interpreting thermometers accurately
· interpreting graphs/charts of temperature recordings.

Critical aspects of competence
Assessment must confirm the ability to:
· set up and place product into a refrigerated storage room to ensure compliance with enterprise procedures and food safety regulations.

Assessment must confirm knowledge of:
· temperature storage requirements of fresh and frozen product
· safe working practices for working in cold and confined spaces
· FIFO system of stock rotation.

Interdependent assessment of units
This unit may be assessed after/with:
No recommendations.

Context of assessment
Assessment is to be conducted at the workplace or in a simulated work environment.

Method of assessment
The following assessment methods are suggested:
· assess refrigerated storage rooms for compliance with enterprise standards
· stock a chiller with fresh product that includes fresh whole fish, fish fillets, opened raw oysters and cooked crustaceans
· read and interpret labelling on frozen fish cartons.

Resources required for assessment
Resources may include:
· chiller and fresh seafood, including whole fish, fish fillets, opened raw oysters, cooked crustaceans
· freezer storage room and cartons of frozen product
· product with different date-of-production labels
· ice and ice-moving equipment
· temperature recording devices.