Required skills

Ability to

interpret and apply relevant legislation codes of practice and technical standards relating to growing and harvesting bivalve molluscs

identify microbiological and chemical food safety hazards to be controlled by bivalve mollusc growing and harvesting practices and processes

inspect facilities and equipment to confirm that regulatory industry and business standards are met

review evidence used to validate the food safety control process

review workplace records and other documentation to verify that the food safety program relating to the production of bivalve molluscs meets regulatory requirements and is effectively implemented

Required knowledge

Knowledge of

regulations codes of practice guidelines and Australian standards relating to production of bivalve molluscs and related role of government in overseeing implementation of shellfish quality programs

basic biology and physiology of bivalve molluscs and related sources of food safety risk

pathogens that can occur in bivalve molluscs and related survival and growth characteristics and control methods

chemicals that pose a food safety risk in bivalve molluscs

sources of environmental contamination that can present a food safety risk in the growing and harvesting of bivalve molluscs and related food safety controls including risks associated with both onshore and wild fisheries

sources of information on acceptable and legal product quality requirements including legal limits to ensure product safety

classifications applying to harvesting areas system for monitoring and determining status sources of advice on classification and methods of communicating classification information

sources of pre and postharvest contamination and related control requirements

risks and related control methods to prevent crosscontamination including sorting and cleaning

prerequisite programs required to support bivalve mollusc growing and harvesting

basic principles of water sampling and test methods

principles and associated control measures relating to effective purging of shellfish including methods such as relaying and depuration when practised in accordance with state and territory legal and regulatory requirements

risks associated with depuration and wet storage methods and related control methods and prerequisite programs that meet legal requirements

sources of pre and postharvest contamination such as sewage algal biotoxins and vibrio organisms and related control requirements

stock handling and storage risks and control methods

facilities and equipment used in the growing and harvesting of bivalve molluscs including features required to meet regulatory requirements

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 HACCPbased 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 FDF Food Processing Industry Training Package

Assessment methods must satisfy the endorsed Assessment Guidelines of the FDF10 Food Processing Industry Training Package.

Guidance information for assessment

To ensure consistency in ones 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

Microbiological food safety hazards

Bivalve molluscs

Chemical food safety hazards

Validation

Validation evidence

Verification

Shellfish quality programs

Business standards

Relevant legislation, codes of practice and technical standards

Role of government in overseeing implementation of shellfish quality programs