This unit has application to any wholesale outlet that sells seafood products. Such an outlet may be a dedicated wholesale outlet, or it may be vertically integrated with other seafood operations, such as:

a fishing or aquaculture enterprise

seafood processing

retail outlet.

Licences may be required for:

driving delivery vehicles

load-shifting equipment, such as forklifts.

All enterprise or workplace procedures and activities are carried out according to relevant government regulations, licensing and other compliance requirements, including occupational health and safety (OHS) guidelines and food safety and hygiene regulations and procedures and ecologically sustainable development principles (ESD).

Equipment operation, maintenance, repairs and calibrations are undertaken in a safe manner that conforms to manufacturer instructions. Appropriate personal protective equipment is selected, checked, used and maintained.

ELEMENT

PERFORMANCE CRITERIA

1. Communicate with customers

1.1. Current product and market knowledge is communicated to customers.

1.2. Customer orders are accurately recorded and prices negotiated.

1.3. Complaints are handled sensitively, courteously and with discretion.

2. Prepare order

2.1. Workplace and equipment is cleaned before start, and cleanliness maintained.

2.2. Products required for order are visually inspected for any signs of spoilage, defects and parasites and defective product identified and set aside and disposed of after consultation with supervisor.

2.3. Product is prepared according to customer specifications, and thoroughly chilled prior to delivery, where necessary.

2.4. Materials used in preparing the order for transport are hygienically stored according to the enterprise food safety plan.

2.5. Product is weighed and weight recorded on appropriate form or invoice.

2.6. Weighed items are packaged to ensure product remains at appropriate temperature and undamaged during transport and is labelled.

2.7. Identification and traceability of product is maintained on both packaged and unpackaged goods.

3. Consolidate order

3.1. Each item is checked off against a picking slip or order list, and consolidated into one order.

3.2. Documentation, including invoice, for the consolidated order is completed.

4. Transfer/deliver product

4.1. Product assigned to the customer at the enterprise is signed/paid for by the customer.

4.2. Delivery vehicle is checked to ensure it is clean and in full working order.

4.3. Consolidated order is placed into the vehicle and product checked to ensure temperature is maintained until delivery.

4.4. Delivery vehicle is operated and parked according to road and traffic legislation for the area.

4.5. Product is delivered safely to customer, using the most appropriate route.

4.6. Documentation, signed by customer accepting product, is checked and retained by the driver.

5. Return to enterprise

5.1. Documentation on seafood delivery is passed to the appropriate person at the enterprise.

5.2. Delivery vehicle is emptied and cleaned, and cleaning chemicals and equipment are used safely.

5.3. Vehicle is used and maintained according to road and traffic legislation.

5.4. Log book or other documentation is completed on return.

Required skills

assessing seafood quality

cleaning and sanitising food handling work area, equipment and delivery van

handling customer complaints

identifying species and products, including spoiled products

interacting with customers and providing them with product and market knowledge

listening skills to take orders and delivery advice accurately

maintaining the temperature of seafood product according to food safety plan

navigating the most appropriate route when delivering product in delivery van

negotiating prices with customers within enterprise guidelines

preparing statements and invoices.

Literacy skills used for:

identifying and tracing product

interpreting and applying outline of specifications

interpreting and following enterprise procedures

interpreting basic order forms and product labels

preparing basic invoices and/or statements using calculator.

Numeracy skills used for:

calculating extensions of weight and price to give an accurate cost of product

calculating total of invoice using a calculator

completing log book for delivery van

reading a thermometer accurately

weighing product.

Required knowledge

application of OHS standards in regard to lifting boxes of seafood and operating a motor vehicle

hygienic handling and preparation of seafood

personal, workplace and product hygiene

safe use of chemicals and cleaning equipment.

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:

communicate with customer, take order and then prepare all the items in a customer's order to specification

weigh the order accurately and complete the weight/price extensions

load all product on to a delivery vehicle

safely deliver chilled or frozen product

undertake all product handling according to workplace procedures, OHS and food regulations.

Assessment must confirm knowledge of:

common fish defects, diseases and parasites

degree of fish freshness and spoilage pattern for the species

how to use a calculator

seafood species and product types.

Context of and specific resources for assessment

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

Candidates must demonstrate at least two (2) mixed orders with at least three (3) different items each.

Resources may include:

calculator

ice and cartons

sample invoice documents

scales

seafood product, including at least two (2) species of fish, crustaceans and molluscs

thermometer or temperature recording devices.

Method of assessment

The following assessment methods are suggested:

demonstration of competency in actual or simulated workplace

exercise requiring the loading and unloading of delivery vehicle

written or oral short-answer test.

Guidance information for assessment

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

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 requirements 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.

Equipment may include:

cleaning equipment

delivery vehicle

scales

thermometer or temperature recording devices.

Specifications may include:

fresh or frozen

live, dried, salted or pickled

product form, such as whole, fillet and peeled

species, such as fish, crustaceans and molluscs.

Materials may include:

ice

other cooling agents

packaging materials.

Documentation may include:

carton labels clearly showing correct fish name and country of origin labelling

delivery slip and packing slip

invoices

order forms

statements.

Unit sector

Seafood sales and distribution

This unit contains employability skills.