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
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).
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).
Food safety hazard may be:
biological, chemical or physical agent in, or condition of, food that has the potential to cause an adverse health effect.
Food handling operations may include:
products/materials handled and stored, such as:
consumables
part-processed product
cleaning materials
finished product
ingredients
raw materials.

Monitored may include:
breach of food safety procedures, such as:
failure to check delivery temperatures of food in refrigerators promptly
failure to wash hands when required
use of cloths for unsuitable purposes
confirming that a food safety hazard is in control, such as:
taking temperatures
collecting samples
conducting visual inspections
conducting other tests as required.
Corrective action may include:
extending cooking time, reprocessing, reworking, and/or withdrawing food from production
retraining of staff
taken within level of responsibility and in the context of the food safety program
the attendant record keeping associated with the food safety plan, or other quality management processes operation in the food business, including retraining
confirmation that the appropriate action was taken and the procedure was rectified.

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:
demonstrate and apply an understanding of the principles of the food safety program as they relate to work responsibilities.

Assessment must confirm knowledge of:
methods and procedures used in the workplace to monitor that food safety is under control
hazards related to the foods handled and stored in the workplace
purpose of corrective action and the appropriate corrective action to take if monitoring indicates that food safety control requirements are not met
purpose of keeping records and the recording requirements of the food safety program
recall procedures as they relate to own work responsibilities
safe food handling requirements and procedures related to work responsibilities
sources of information on procedures and responsibilities for food safety relating to own work, including HACCP and food safety plan, and product specification requirements and quality parameters
understanding of the properties, handling and storage requirements of equipment, materials and products handled and used.
Context of and specific resources for assessment
Assessment of this unit may occur in either a real or simulated workplace. Such an environment must provide a typical range of seafood handling and related food safety requirements that would normally be found in a food handling business. The assessment process must provide an opportunity for the assessee to demonstrate and apply an understanding of the principles of the food safety program as they relate to work responsibilities.

Resources may include:
codes of practice
enterprise OHS policy and procedures
enterprise recording and reporting requirements
relevant documentation, including enterprise food safety plan
relevant legal/regulatory requirements.
Method of assessment
The following assessment methods are suggested:
demonstration
workplace documentation
written or oral questions.
Guidance information for assessment
This unit may be assessed holistically with other units within a qualification.