Unit of competency Outline
Date retreived
21/07/2026 11:24 PM AWST
21/07/2026 11:24 PM AWST
Whilst all efforts are made to provide accurate and timely information from the relevant source/documentation, please be aware that the information supplied may not be the most current version. The accuracy of the detail has not been confirmed by the Department and therefore should not be relied upon without first confirming the contents.
Audit bivalve mollusc growing and harvesting processes
Audit bivalve mollusc growing and harvesting processes
Unit of competency
National Code
FDFAU4005A
FDFAU4005A
State Code
D4543
D4543
TGA Status
Replaced
Replaced
DTWD Status
Replaced
Replaced
State Implementation and Classification
Approved Date
08/08/2014
Field of Education
080317 - Quality Management
Original Release Date
08/08/2014
Nominal Hours
45
Description
This unit of competency covers the skills and knowledge to support a food safety audit of food safety programs of bivalve mollusc producers.The unit covers on-shore and wild growing, harvesting, cleaning, post-harvest handling and storage, stock movement, depuration (where applicable) and wet storage.
Notes
Elements and Performance Criteria
1. Identify and assess food safety hazards and related control options for growing and harvesting bivalve molluscs
- 1.1. Microbiological food safety hazards that could present a risk in bivalve molluscs at the point of consumption are identified by type and origin and assessed to determine risk level and control requirements
- 1.2. Chemical food safety hazards that could present a risk in bivalve molluscs at the point of consumption, including toxin presence, are identified by type and assessed to determine risk level and control requirements
- 1.3. Control requirements and methods to ensure that bivalve molluscs meet food safety objectives are identified
2. Confirm that appropriate evidence supports validation of growing and harvesting bivalve molluscs
- 2.1. Validation evidence and records are reviewed to confirm that an appropriate level of validation has been applied
- 2.2. Evidence used by the business to validate the process is identified and assessed to confirm that it is credible and adequate to meet the food safety objective
3. Verify bivalve mollusc growing and harvesting processes
- 3.1. System records required to support verification against relevant shellfish quality programs are identified, collected and reviewed
- 3.2. Business documentation is reviewed and inspections are conducted to confirm that facilities and equipment design and components comply with regulatory and business standards
- 3.3. Business documentation is reviewed and inspections are conducted to confirm that operational monitoring and testing procedures and frequency meet regulatory requirements, and industry and business standards
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.
Microbiological food safety hazards
Microbiological food safety hazards may include:
Hepatitis A virus
Norwalk virus
Vibrio parahaemolyticus
V. vulnificus
Salmonella spp
pathogenic Escherichia coli
Bivalve molluscs
Bivalve molluscs may include:
oysters (Pacific, Sydney rock, Angassi (native) and pearl)
mussels
pipis
clams (strawberry and razor)
cockles (sand, dog, blood and mud)
scallops and other adductor bivalves, including pearl oyster meat (unless adductor muscle only)
Chemical food safety hazards
Chemical food safety hazards may include common origins of chemical contamination, including:
phycotoxins: harmful algal blooms, such as amnesic shellfish poisoning (ASP), neurotoxic shellfish poisoning (NSP), diarrhetic shellfish poisoning (DSP) and paralytic shellfish poisoning (PSP)
pesticides
water additives
toxic metals
polychlorinated biphenyls (PCBs)
Validation
Validation refers to obtaining evidence to confirm that a HACCP-based food safety program is complete and effective and will deliver the expected food safety outcomes
Validation evidence
Validation evidence confirms that control measures are capable of being consistently effective and may include the application of:
existing Australian legislative requirements
challenge tests
peer reviewed scientific papers
targeted scientific reports
validation already carried out in other jurisdictions and recognised by the responsible authority
mathematical modelling (e.g. predictive microbiology models)
industry codes of practice (where implementation by food business is verified during audits)
Verification
Verification refers to methods and procedures used to carry out monitoring, including sampling and testing to provide evidence that the specifications set by relevant legislation and codes of practice continue to be met
Shellfish quality programs
Australian shellfish quality assurance programs administered by state and territory shellfish control authorities
Business standards
Business standards refer to standards or technical specifications set by the system owner based on and in addition to regulatory requirements that relate specifically to food safety
Relevant legislation, codes of practice and technical standards
Relevant legislation, codes of practice and technical standards relating to bivalve molluscs may include:
Food Standards Code 4.2.1: Primary Production and Processing Standards for Seafood (Australia only), FSANZ
Australian Shellfish Quality Assurance Program: Operations Manual, May 2005
AQIS Australian Shellfish Quality Assurance Program, Export Standards, 2004
state and territory regulations, codes of practice and guidelines
Role of government in overseeing implementation of shellfish quality programs
Role of government in overseeing implementation of shellfish quality programs:
responsibility and capacity to control food safety hazards is shared by the state and territory governments through the relevant state and territory authority responsible for managing harvesting areas and by the farmer who is responsible for managing the harvest and post-harvest handling and storage
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.
Microbiological food safety hazards
Microbiological food safety hazards may include:
Hepatitis A virus
Norwalk virus
Vibrio parahaemolyticus
V. vulnificus
Salmonella spp
pathogenic Escherichia coli
Bivalve molluscs
Bivalve molluscs may include:
oysters (Pacific, Sydney rock, Angassi (native) and pearl)
mussels
pipis
clams (strawberry and razor)
cockles (sand, dog, blood and mud)
scallops and other adductor bivalves, including pearl oyster meat (unless adductor muscle only)
Chemical food safety hazards
Chemical food safety hazards may include common origins of chemical contamination, including:
phycotoxins: harmful algal blooms, such as amnesic shellfish poisoning (ASP), neurotoxic shellfish poisoning (NSP), diarrhetic shellfish poisoning (DSP) and paralytic shellfish poisoning (PSP)
pesticides
water additives
toxic metals
polychlorinated biphenyls (PCBs)
Validation
Validation refers to obtaining evidence to confirm that a HACCP-based food safety program is complete and effective and will deliver the expected food safety outcomes
Validation evidence
Validation evidence confirms that control measures are capable of being consistently effective and may include the application of:
existing Australian legislative requirements
challenge tests
peer reviewed scientific papers
targeted scientific reports
validation already carried out in other jurisdictions and recognised by the responsible authority
mathematical modelling (e.g. predictive microbiology models)
industry codes of practice (where implementation by food business is verified during audits)
Verification
Verification refers to methods and procedures used to carry out monitoring, including sampling and testing to provide evidence that the specifications set by relevant legislation and codes of practice continue to be met
Shellfish quality programs
Australian shellfish quality assurance programs administered by state and territory shellfish control authorities
Business standards
Business standards refer to standards or technical specifications set by the system owner based on and in addition to regulatory requirements that relate specifically to food safety
Relevant legislation, codes of practice and technical standards
Relevant legislation, codes of practice and technical standards relating to bivalve molluscs may include:
Food Standards Code 4.2.1: Primary Production and Processing Standards for Seafood (Australia only), FSANZ
Australian Shellfish Quality Assurance Program: Operations Manual, May 2005
AQIS Australian Shellfish Quality Assurance Program, Export Standards, 2004
state and territory regulations, codes of practice and guidelines
Role of government in overseeing implementation of shellfish quality programs
Role of government in overseeing implementation of shellfish quality programs:
responsibility and capacity to control food safety hazards is shared by the state and territory governments through the relevant state and territory authority responsible for managing harvesting areas and by the farmer who is responsible for managing the harvest and post-harvest handling and storage
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
A person who demonstrates competence in this unit must be able to provide evidence that they can verify that food safety programs covering growing and harvesting bivalve molluscs meet regulatory, industry and business standards.
Assessment must be carried out in a manner that recognises the cultural and literacy requirements of the assessee and is appropriate to the work performed. Competency in this unit must be achieved in accordance with food safety standards and regulations.
Critical aspects for assessment and evidence required to demonstrate competency in this unit
Evidence of ability to:
participate in audits of HACCP-based food safety programs to demonstrate ability and knowledge of technical aspects of growing and harvesting bivalve molluscs. Audit scenarios must include at least one audit involving relaying, depuration or wet storage.
Context of and specific resources for assessment
Competency is to be assessed in an environment where bivalve molluscs are grown and harvested.
Assessment is to occur under standard and authorised work practices, safety requirements and environmental constraints.
The following resources must be available:
food safety programs covering bivalve mollusc growing and harvesting processes
food safety related documentation typical of commercial growing and harvesting businesses and used for the purpose of verification
plant and equipment that would typically be used in a commercial bivalve mollusc growing and harvesting business.
Method of assessment
This unit only covers the technical skills and knowledge related to the specific area of risk. Generic food safety auditing skills and knowledge are covered in prerequisite units. While participation in audit processes should follow good auditing practice as specified by prerequisite units, formal assessment of generic food safety auditing competence does not need to be repeated when assessing this unit.
The following assessment methods should be considered to gather sufficient and valid evidence of competence:
observation and a report covering the audits specified in this
oral and written questioning to test the level and application of underpinning knowledge
workplace example or scenario to allow verification of records for food safety to be demonstrated.
Audits conducted for the purpose of assessment must be witnessed by an auditor competent to audit bivalve growing and harvesting processes.
The audits conducted for the purpose of assessment must be witnessed by an auditor competent to audit bivalve mollusc growing and harvesting processes.
Assessment methods must satisfy the endorsed Assessment Guidelines of the FDF10 Food Processing Industry Training Package.
Guidance information for assessment
To ensure consistency in one's performance, competency should be demonstrated on more than one occasion over a period of time in order to cover a variety of circumstances, cases and responsibilities, and where possible, over a number of assessment activities.
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
A person who demonstrates competence in this unit must be able to provide evidence that they can verify that food safety programs covering growing and harvesting bivalve molluscs meet regulatory, industry and business standards.
Assessment must be carried out in a manner that recognises the cultural and literacy requirements of the assessee and is appropriate to the work performed. Competency in this unit must be achieved in accordance with food safety standards and regulations.
Critical aspects for assessment and evidence required to demonstrate competency in this unit
Evidence of ability to:
participate in audits of HACCP-based food safety programs to demonstrate ability and knowledge of technical aspects of growing and harvesting bivalve molluscs. Audit scenarios must include at least one audit involving relaying, depuration or wet storage.
Context of and specific resources for assessment
Competency is to be assessed in an environment where bivalve molluscs are grown and harvested.
Assessment is to occur under standard and authorised work practices, safety requirements and environmental constraints.
The following resources must be available:
food safety programs covering bivalve mollusc growing and harvesting processes
food safety related documentation typical of commercial growing and harvesting businesses and used for the purpose of verification
plant and equipment that would typically be used in a commercial bivalve mollusc growing and harvesting business.
Method of assessment
This unit only covers the technical skills and knowledge related to the specific area of risk. Generic food safety auditing skills and knowledge are covered in prerequisite units. While participation in audit processes should follow good auditing practice as specified by prerequisite units, formal assessment of generic food safety auditing competence does not need to be repeated when assessing this unit.
The following assessment methods should be considered to gather sufficient and valid evidence of competence:
observation and a report covering the audits specified in this
oral and written questioning to test the level and application of underpinning knowledge
workplace example or scenario to allow verification of records for food safety to be demonstrated.
Audits conducted for the purpose of assessment must be witnessed by an auditor competent to audit bivalve growing and harvesting processes.
The audits conducted for the purpose of assessment must be witnessed by an auditor competent to audit bivalve mollusc growing and harvesting processes.
Assessment methods must satisfy the endorsed Assessment Guidelines of the FDF10 Food Processing Industry Training Package.
Guidance information for assessment
To ensure consistency in one's performance, competency should be demonstrated on more than one occasion over a period of time in order to cover a variety of circumstances, cases and responsibilities, and where possible, over a number of assessment activities.
Replaces
| State Code | National Code | Title | Type |
|---|---|---|---|
| S6300 | FDFFSBM4A | Audit bivalve mollusc growing and harvesting processes | Unit of competency |
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| OAN87 | FBPAUD5001 | Audit bivalve mollusc growing and harvesting processes | Unit of competency |
| State Code | National Code | Title | Type |
|---|---|---|---|
| D686 | FDF50311 | Diploma of Food Science and Technology | Qualification |