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.

Hierarchy of control model:
A system for developing risk controls with the priority being, in order:
· eliminating hazards; and where this is not possible, minimise the risk by:
· substituting for a lesser hazard or risk
· isolating hazard from personnel
· engineering controls
· administrative controls
· personal protective clothing and equipment.

This is a recognised ranking of control measures according to effectiveness form the most effective measures (that eliminate hazards) to the least effective (that achieve only temporary protection and require ongoing checking and change). Personal protective clothing and equipment is regarded as the least satisfactory control measure.

Food hygiene requirements may include:
· AQIS Export Control (Fish) Orders
· State and Territory food regulations
· enterprise procedures
· enterprise food safety program
· enterprise quality assurance system.

Occupational Health and Safety standards may include:
· relevant State, Territory and Commonwealth Occupational Health and Safety acts, regulations, national standards, codes of practice and guidance notes which may apply in a jurisdiction
· enterprise-specific occupational and health and safety policies and procedures
· examples of task specific procedures may include:
· hazard identification, risk assessment and control (incorporating the hierarchy of control model)
· accident and incident reporting
· manual handling
· use and storage of chemicals
· keeping floors clean, dry and uncluttered
· working in a crowded work area
· wearing non-skid protective footwear
· avoidance of boots that trap hot liquid inside
· wearing protective mitts when handling hot pots and equipment
· not carrying or moving containers of hot oil or boiling water
· watching for and notifying co-workers when moving hot objects
· avoidance of reaching across hot burners and surfaces
· investigate and action on all accidents and near misses and dangerous occurrences
· knowledge of basic first aid procedures including, supply and use of cool water for minor burn treatment.

Enterprise requirements may include:
· Occupational Health and Safety policies, procedures and programs
· use of electronic communications equipment
· access and equity policy, principles and practice
· client service standards
· communication channels and reporting procedures
· company issued identification such as card, badge or pass
· company policy and procedures including personnel practices and guidelines
· defined resource parameters
· dress and presentation requirements
· duty of care, code of conduct, code of ethics
· emergency response and evacuation procedures
· notification of authorities
· employer and employee rights and responsibilities
· policies and procedures relating to won role, responsibility and delegation
· quality and continuous improvement processes and standards
· records and information systems and processes
· induction and refresher training materials
· pre and post operational checks of equipment
· safe operating procedures and practices.

Personal protective clothing and equipment (PPE):
· heat protective mitts
· waterproof clothing
· non-slip and waterproof footwear
· protective hair or beard cover.

Equipment:
· cooker
· power source - gas or electricity or steam
· product cooling tanks
· scoops
· brushes
· fish crates or lug boxes
· insulated cartons
· salt
· potable water and ice
· ice shovels
· cool room shelving.

Specifications:
· soft shell
· male or female
· female in roe
· arms
· overweight
· cooking time
· cooling time
· size grading
· pack size
· packaging material
· melanosis - presence, absence or degree.

Species:
· prawn
· lobster
· mud crabs
· bugs
· spanner crabs
· blue swimmer crabs
· yabbies.

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, storage and packaging of raw and cooked crustaceans
· personal, workplace and product hygiene
· Occupational Health and Safety standards in regard to basic minor burn first aid procedures, cooking crustaceans, and lifting boxes of product.

Practical skills
The essential skills a person needs to perform work to the required standards include:
· cleaning and maintaining a clean enterprise
· safe use of cookers powered by gas or electricity or steam
· manual handling procedures
· communicating orally to give and receive information.

Literacy skills used for:
· reading and following enterprise procedures
· reading and applying enterprise safety procedures
· reading basic order forms

Numeracy skills used for:
· interpreting written weight measurements
· grading product according to size.

Critical aspects of competence
Assessment must confirm the ability to:
· prepare and cook, cool, chill and pack crustaceans that meet customer's specifications as well as food regulations and enterprise yield requirements and Occupational Health and Safety standards.

Assessment must confirm knowledge of:
· cooking times and indicators for different crustacean species
· degree of crustacean freshness and spoilage pattern for the species
· common crustacean defects, diseases and parasites.

Interdependent assessment of units
This unit may be assessed in conjunction with other units.

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

Method of assessment
The following assessment method is suggested:
· observation of practical demonstration, such as product of different species and sizes correctly cooked, cooled, iced and stored to demonstrate consistency and level of performance.

Resources required for assessment
Resources may include:
· a cooker
· raw crustaceans, fresh and frozen
· cooling tubs, fish tubs, lug boxes and running cool potable water
· potable ice
· thaw tank
· scales.