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
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)
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 (e.g. country of origin, Australian Fish Names Standard and eco-labelling)
correct quantities, sizes and 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 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.
Ideas may be derived from:
competitors
conferences
customers (e.g. internal or external)
literature searches
product benchmarking
recipes
trade shows and exhibitions.
Priorities for product concept development may be influence by:
management
marketing feedback
resource availability
sales.
Authority to proceed may come from:
business partners
customers
enterprise board
senior management.
Improve product concept planning through:
costs
output
quality
timing.
Constraints may include availability and/or performance of:
costs
equipment
importing country requirements
personnel
product
raw materials
regulation/legislation
skills.
Interested parties may represent:
accounting
customers and suppliers
engineering
marketing
packaging
production
quality
sales.

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:
perform tasks necessary to take a product concept through the development stages which enable decisions to be taken regarding commercial viability, and to identify factors which will impact on routine production should the concept be adopted.

Assessment must confirm knowledge of:
analysis techniques relevant to production and/or process viability
enterprise guidelines for new product development
enterprise production capacity and capability
Food Business Classification criteria relating to any change of risk status
food safety requirements
relevant standards which may impact on the development of a food product.
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 costing, accounting, production and/or engineering
access to equipment and/or facilities relevant to testing or trialling concepts
enterprise processing and/or production specifications
food safety and other relevant standards
historical production data and records as appropriate.
Method of assessment
The following assessment methods are suggested:
project (work or scenario based)
workplace documents such as data, calculations, reports
written or oral questions.
Guidance information for assessment
This unit may be assessed holistically with other units within a qualification.