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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 environmental hazard identification, risk assessment and control food safety, Hazard Analysis Critical Control Point (HACCP), hygiene and temperature control along chain of custody. |
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 Australian Quarantine Inspection Service (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. |
PPE may include. | protective hair, beard and boot covers gloves or mitts uniforms or overalls. |
Hazards and risks may include: | biological: bacteria moulds other organisms yeast chemicals (e.g. additives, chemicals and natural poisons) hygiene: cleanliness of equipment, apparatus, work surfaces and containers clothing (e.g. maintenance and laundering) personal habits or practices (e.g. smoking, spitting, nose blowing, coughing and hand washing) reporting illness physical contaminants: broken glass, metal, plastic and fibreglass foreign matter other organisms sewage soils and water temperature changes or fluctuations. |
Workplace may include: | aquaculture operation (e.g. farm, hatchery and nursery) fishing vessel retail or wholesale outlet seafood and aquatic product processing plant storage facility, dispatch and transport operation. |
Enterprisehygiene applies to: | equipment/work area personal habits or hygiene product contamination and cross-contamination use of PPE. |
Seafood and aquatic products may include: | edible by-products finished/processed product (e.g. smoked, dried and frozen) live seafood other aquatic products seafood (e.g. fillets, whole fish, shell fish and prawns). |
Handled and stored in a manner that: | is appropriate to product (e.g. fillets, whole fish, shell fish, frozen and live stock) prevents damage (e.g. flesh-ripped, torn, squashed, product dropped or thrown) ensures product is stored at correct temperatures and in appropriate areas keeps the worker safe use when using and storing knives and tools. |
Contamination may occur when: | cooked product is contaminated by raw product edible product is contaminated by waste product, people or equipment that have been in contact product is moved between food handling areas. |
Requirements of an approved food safety program include: | approved by local council or appropriate health department risk identification identification of risk areas (control points) minimisation of risks monitoring risks (control points) reporting and recording requirements HACCP-based programs, where applicable. |
Areas of risk are known as control points and may occur during: | harvesting, handling and transporting purchasing, delivery and storage preparation, processing and cooking cooling, freezing, defrosting, heating, reheating and storage holding or display. |
Monitored may include: | recording data by visual checks following inspection requirements of enterprise risk management plan. |