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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: | biosecurity, translocation and quarantine Australian Quarantine Inspection Service (AQIS) and other import requirements business or workplace operations, policies and practices correct marketing names and labelling ESD principles, environmental hazard identification, risk assessment and control fisheries or aquaculture regulations, permits and licences food safety, Hazard Analysis Critical Control Point (HACCP), hygiene and temperature control along chain of custody health and welfare of aquatic animals OHS hazard identification, risk assessment and control. |
OHS guidelines may include: | appropriate workplace provision of first aid kits and fire extinguishers clean, uncluttered, hygienic workplace codes of practice, regulations and/or guidance notes which may apply in a jurisdiction or industry sector enterprise-specific OHS procedures, policies or standards hazard and risk assessment of workplace, maintenance activities and control measures induction or training of staff, contractors and visitors in relevant OHS procedures and/or requirements to allow them to carry out their duties in a safe manner OHS training register safe lifting, carrying and handling techniques, including manual handling, and the handling and storage of hazardous substances safe systems and procedures for work, including fall protection, confined space entry and the protection of people in the workplace systems and procedures for the safe maintenance, of property, machinery and equipment, including hydraulics and exposed moving parts the appropriate use, maintenance and storage of PPE. |
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 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. |
ESD principles may include: | controlling effluents, chemical residues, contaminants, wastes and pollution improving energy efficiency increasing use of renewable, recyclable and recoverable resources minimising noise or odour emissions reducing emissions of greenhouse gases reducing energy use reducing use of non-renewable resources undertaking environmental hazard identification, risk assessment and control using and recycling of water, and maintaining water quality. |
PPE may include: | gloves insulated protective clothing for freezers or chillers and refrigeration units non-slip or other safety footwear protective hair, beard and boot covers uniforms or overalls. |
Product may include: | cleaned crabs crustacean species fish cutlets fish fillets fish species fish - gilled, gutted and butterfly-cut headed prawns headed, peeled and de-veined prawns molluscan species slice sashimi split lobsters squid/octopus cleaned. |
Equipment may include: | cleaning chemicals cleaning equipment display trays, thongs and nets fish boxes fish tubs ice machines for potable ice knives and sharpening stone/steel live fish tanks price tickets refrigerated display units scales (electronic and mechanical) thermometers or other temperature measuring devices. |
Product knowledge may include: | assessment of spoilage, defects and parasites cooking methods, such as grilling, barbecuing, baking, steaming and deep frying correct marketing name handling, wrapping and packaging harvest or fishing area legal length potential food safety hazards presentation of product prohibited species seasonality shelf life of fresh or frozen product water quality requirements for live animals state and territory food regulations. |