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:
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:
· AQIS Export Control (Fish) Orders
· State/Territory and Commonwealth food regulations
· enterprise Occupational Health and Safety standards
· enterprise food safety program
· enterprise quality assurance system
· enterprise procedures.

Occupational Health and Safety requirements may include:
· acts, regulations, codes of practice, industry standards and/or guidance notes which may apply in a jurisdiction
· enterprise-specific occupational and health and safety procedures, policies or standards
· specific task related procedures may include:
· identifying hazards, assessing and controlling risks
· emergency response
· keeping floors clean, dry and uncluttered
· working in a crowded 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 or boiling water
· watching for and notifying co-workers when moving hot objects
· avoidance of reaching across hot burners and surfaces
· storage, use and handling of chemicals and hazardous substances
· material safety data sheets (MSDS)
· infection control
· investigate and action on all accidents and near misses and dangerous occurrences
· knowledge of basic first aid procedures including:
· supply and use of cool, but not cold water for minor burn treatment.

Personal protective equipment (PPE):
· waterproof clothing
· work safety, non-slip or waterproof footwear
· protective hand covering/mitts
· protective hair or beard cover
· eye protection.

Enterprise:
· 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 own 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.

Specifications:
· pin bones
· dark meat
· fat under skin
· parasites
· defects
· fins
· gut
· gut lining
· kidney
· belly flap.

Productivity and yield requirements may include:
· filleting rate
· yield expectations-weight of fillet versus waste
· yield of cutlets or steaks, weight of saleable product.

Species:
· flat fish, such as flounder, john dory, mirror dory,
· round fish, such as snapper, gemfish, red fish, flathead, sea bream
· cutlets:
· kingfish
· jewfish
· blue eye
· steaks:
· mackerel
· Atlantic salmon
· ocean trout
· portions:
· Atlantic salmon
· tuna species

Portions:
Size, shape, weight:
· sashimi slices
· slices.

Equipment:
· knives:
· cutting bench
· bandsaw
· fish filleting troughs:
· fish tubs and trays
· fish filleting machines
· fish skinning machines
· potable ice
· packaging.

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 display of fish fillets
· personal, workplace and product hygiene
· location of bones, dark meat in different fish species
· Occupational Health and Safety requirements when using knives, cutting equipment and lifting and handling boxes of fish and fish products
· workplace yield requirements.

Practical skills
The essential skills a person needs to perform work to the required standards include:
· cleaning and maintaining a clean workplace
· safe use of knives and bandsaw
· knife sharpening skills
· manual dexterity for filleting fish
· safe manual handling techniques including minimising the risk of repetitive, forceful, constrained or awkward postures
· reporting problems orally to supervisor.

Literacy skills used for:
· reading and following workplace Occupational Health and Safety procedures
· reading and applying outline of specifications
· interpreting Occupational Health and Safety signs
· manufacturers instructions concerning use and servicing of equipment
· identifying and tracing fish.

Numeracy skills used for:
· estimating yield of fillets
· interpreting weight scales
· weighing fillets.

Critical aspects of competence
Assessment must confirm the ability to:
· produce fillets, skinned fillets, cutlets or steaks and/or portions of fillets, that are cut smoothly, with no jagged edges or damage to the flesh, to customer's specifications and within yield, food safety and enterprise productivity requirements, and meeting food regulations. All work is to be done in accordance with relevant Occupational Health and Safety requirements.

Assessment must confirm knowledge of:
· degree of freshness and spoilage for a particular species
· common fish defects, diseases and parasites
· fish shape, filleting and steaking technique.

Interdependent assessment of units
This unit may be assessed after/with:
· No recommendations.

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:
· 10 flat and 10 round fish filleted (with at least half skinned) to demonstrate consistency and level of performance
· 10 round fish cut into cutlets and steaks to demonstrate consistency and level of performance.

Resources required for assessment
Resources may include:
· range of knives and cutting tools
· range of fish of different shapes/sizes
· fish cleaning tubs, clean fish tubs and running potable water
· access to relevant workplace documentation
· weigh scales and other measuring devices.