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:
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
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, Hazard Analysis Critical Control Point (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)
occupational health and safety (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 ISO14001Environmental 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.
Product applications may include:
formulations
product demonstrations
recipes
samples
specifications.
Customers may include:
customers with routine or special requests
end users, including caterers, restaurants, fast-food outlets, dieticians, nutritionists and/or domestic consumers
institutional users
people from a range of social, cultural or ethnic backgrounds
retailers
wholesalers.
Advice systems may include:
advice sheets
brochures
manuals
verbal advice
websites.
Commercially sensitive may include:
comparisons with competing or similar products
development strategies
equipment requirements for the adoption of new products
new products undergoing market testing
product or unit costings.

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 provide accurate and reliable advice to users of the seafood product and to satisfy the requirements of the enterprise in respect of confidentiality and in the recording of advice given.

Assessment must confirm knowledge of:
determination of use-by-dates
development of advice that is easily understandable by end users
factors which may affect shelf life of the product
food safety hazards present in the final transformation of the product
HACCP planning
information systems to develop accurate advice relating to product or process costings
likely causes of product failure
likely changes to product during final preparation or presentation of the product
location of workplace information relating to product specifications
origins of the product, in particular, the catch method and processing timeframe involved
preferred handling methods
procedures for re-working or disposing of unacceptable product
processing methods used
relating customer or consumer capabilities with the requirements of the product specification
relevant food safety standards, including those which apply in end users' facilities
requirements for final preparation or presentation of the product, including temperature stability during re-conditioning
requirements for providing advice in a language other than English
storage requirements of the product in relation to time and temperature
test methods used to identify species and/or other ingredients.
Context of and specific resources for assessment
Assessment may be conducted in the workplace or in a simulated work environment.

Resources required for assessment:
access to customers or clients to confirm useability of advice generated
access to enterprise expertise in costing, production and/or processing
access to translators or copies of translated materials
descriptive data relating to seafood species
enterprise product specifications
food safety and other relevant standards
historical production and costing data as appropriate.
Method of assessment
The following assessment methods are suggested:
documentation produced for seafood users
project (work or scenario based)
written or oral questions.
Guidance information for assessment
This unit may be assessed holistically with other units within a qualification.