Required skills

assessing seafood freshness and suitability for retail display

cleaning the workplace and using cleaning chemicals safely

handling wrapping and packaging of seafood

maintaining the temperature of seafood

providing information on shelf life and cooking methods for seafood products to customers

receiving orders from customer in a courteous and knowledgeable manner

Literacy skills used for

completing stocktake forms

identifying and tracing product

interpreting and writing price correct fish name and country of origin on tickets or labels

interpreting enterprise procedures

learning about seafood products sold from retail outlet

recording customer orders when taken face to face or by telephone

Numeracy skills used for

accurately interpreting a thermometer

calculating extensions of weight and price to give the correct price of the product

calculating total of invoice

counting product for stocktake purposes

reading and interpreting electronic and mechanical scales

Required knowledge

enterprise procedures

hygienic handling of cooked and raw seafood

suitability of different cooking methods such as grilling baking barbequing deep frying and steaming for species sold

storage requirements for seafood product

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

Critical aspects for assessment evidence required to demonstrate competence in this unit

Assessment must confirm the ability to

comply with enterprise procedures and food regulations

identify suitable product

set up maintain pack and serve from retail display courteously and knowledgeably so that customers needs are met

Assessment must confirm knowledge of

common fish defects diseases and parasites

degree of freshness and spoilage for a particular speciesproduct such as sashimi

food regulations for the preparation and display of product

species harvest or fishing area seasonality and cooking methods

species identification

Context of and specific resources for assessment

Assessment is to be conducted at the workplace or in a simulated work environment

The setting up and maintaining of a retail display must have at least one sample of each of the following seafood

fresh fish

raw and cooked crustaceans

opened oysters

Product knowledge must address at least four common fish species two common crustaceans and two common molluscs

Resources for assessment may include

packaging materials

range of retail outlets for site visits

refrigerated storage rooms

seafood cleaning and filleting facility

seafood products

temperature measuring devices

Method of assessment

The following assessment methods are suggested

demonstrating customer service including product knowledge through actual or simulated work activities

demonstrating correct use of electronic scales and packaging of purchased seafood

project involving the setting up and maintaining of a seafood retail display

written or oral shortanswer tests

Guidance information for assessment

This unit may be assessed holistically with other units within a qualification

Relevant government regulations, licensing and other compliance requirements may include:

OHS guidelines may include:

Food safety and hygiene regulations and procedures may include:

ESD principles may include:

PPE may include:

Product may include:

Equipment may include:

Product knowledge may include: