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.

Regulations:
· AQIS Export Control (Fish) Orders
· State and Territory food regulations
· transport company requirements
· importing country requirements
· enterprise food safety program
· enterprise quality assurance system
· enterprise procedures.

Occupational Health and Safety requirements may include:
· codes of practice, regulations and/or guidance notes which may apply in a jurisdiction
· enterprise-specific Occupational Health and Safety procedures, policies and standards.

Specifications:
· size grade
· meat colour
· fat content
· bleeding
· head spiking, spinal cord destroyed
· bruising
· skin damage
· gilling and gutting
· packaging material (wooden and insulated foam "coffins")
· ice packaging.

Species:
· tuna species
· kingfish, snapper, trevally
· Atlantic salmon.

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, and storage of sashimi-grade fish
· personal, workplace and product hygiene
· application of Occupational Health and Safety standards for the lifting of heavy loads and/or operating materials handling equipment.

Practical skills
The essential skills a person needs to perform work to the required standards include:
· cleaning and maintaining a clean workplace
· communicating orally to give and receive information.

Literacy skills used for:
· reading and following enterprise procedures
· reading and applying outline of specifications
· reading general articles on the grading of sashimi-grade fish
· reading, writing and checking information on labels.

Numeracy skills used for:
· measuring the length and weight of fish
· reading weighing scales.

Critical aspects of competence
Assessment must confirm the ability to:
· accurately assess sashimi-grade fish and to handle, prepare, pack and label the fish for transport, ensuring that the fish meets Australian and importing country's food regulations.

Assessment must confirm knowledge of:
· assessing sashimi-grade fish
· spoilage patterns for common fish species packed for sashimi
· common fish 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 at least 10 fish correctly assessed and packaged and labelled to demonstrate level and consistency of performance.

Resources required for assessment
Resources may include:
· fish that are at sashimi-grade as well as fish that are not at the grade
· cutting knife
· area for the handling of sashimi-grade fish
· scales
· labels
· packaging material.