Application
This unit has application to seafood processing facilities. All enterprise or workplace procedures and activities are carried out according to relevant government regulations, licensing and other compliance requirements andfood safety and hygiene regulations and procedures. |
Elements and Performance Criteria
ELEMENT | PERFORMANCE CRITERIA |
1. Identify seafood species by scientific and correct marketing names | 1.1. Anatomical and other features and characteristics of a seafood species are identified to establish correct name. 1.2. Edible and/or useable portions are quantified in terms of flavour, texture and ease of eating characteristics known to exist in the species and/or the requirements of the product specification. |
2. Sample a batch of seafood for sensory evaluation | 2.1. The type and quantity of seafood to be sampled is established. 2.2. Samples are removed from the batch and forwarded for evaluation according to the requirements of the enterprise sampling plan. |
3. Evaluate seafood to determine presence (or otherwise) of spoilage characteristics | 3.1. Sensory, chemical and/or microbiological indicators are assessed to determine spoilage factors present in the batch of seafood. 3.2. The relationship between the quality profile required and the processing needed for the batch is determined. |
4. Develop a quality profile for the batch using a scoring system | 4.1. A quality profile is developed for the batch of seafood according to the enterprise score system criteria. 4.2. Terminology used in the profile is consistent with the enterprise scoresystem criteria. |
5. Estimate yields and productivity for a batch of seafood | 5.1. Projected yield from the batch is estimated according to end-product specifications. 5.2. The productivity potential of the batch of seafood is determined using end-product specifications and/or processing guidelines. |
6. Initiate action for the batch of seafood according to its quality profile | 6.1. A destination for the batch of seafood is determined according to the processing requirements and quality profile of the batch. 6.2. Results of evaluation are assessed against vendor self-assessment criteria, where appropriate, and results recorded and reported. 6.3. Documentation relating to the batch is processed correctly. 6.4. Vendor assessment criteria is adjusted, as required. |
Required Skills
Required skills |
assessing seafood quality against a product specification accuracy in determining yield and productivity identifying stages of deterioration and presence of contaminants systematically organising work attention to detail using and caring for temperature recording devices. Literacy skills used for: reading and interpreting product specifications and quality criteria completing complex forms identifying and tracing product. Numeracy skills used for: calculating yield, productivity and/or volumes verifying supplier/vendor information. |
Required knowledge |
correct seafood nomenclature internationally accepted seafood marketing names and terms, including Australian Fish Names Standard Codex Alimentarius Commission, international and national food standards sampling techniques factors affecting yield productivity derived from a range of processing options final product specifications sensor methods using a scoring system for evaluating seafood. |
Evidence Required
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: evaluate seafood by reliable means, and satisfy enterprise requirements, specifications, end-user requirements and other food safety and trading requirements. Assessment must confirm knowledge of: food safety standards requirements for the import of seafood species identification the effects of time and temperature abuse. |
Context of and specific resources for assessment | Assessment may be conducted in the workplace or a simulated work environment Assessment will need to cover an appropriate cycle of events which is sufficient to encompass the range of species or seasonal events experienced by the enterprise. Resources may include: access to fish markets access to fishers cooperatives enterprise sampling plan examples of customer requirements examples of product specifications laboratory facilities range of product for evaluation registered seafood processing facilities. |
Method of assessment | The following assessment methods are suggested: exercises evaluating seafood portfolio of workplace documentation. |
Guidance information for assessment | This unit may be assessed holistically with other seafood processing units within a qualification. |
Range Statement
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: | ecologically sustainable development (ESD) principles, environmental hazard identification, risk assessment and control fisheries or aquaculture regulations, permits, licences, quotas, catch restrictions, and other compliance requirements, including: Australian Exclusive Economic Zone international treaties and agreements food safety, Hazard Analysis Critical Control Point (HACCP), hygiene and temperature control along chain of custody imports quarantine and inspection, and importing approved arrangements for Australian Quarantine Inspection Service (AQIS), Australian Customs Service (ACS) and Biosecurity Australia (BA) business or workplace operations, policies and practices: commercial law, including fair trading and trade practices consumer law corporate law, including registration, licensing and financial reporting disability policies and practices equal opportunity, anti-discrimination and sexual harassment industrial relations and awards, individual employment contracts and share of catch agreements jurisdictional variations superannuation taxation trade practices warnings and dismissals worker's compensation occupational health and safety (OHS) hazard identification, risk assessment and control product quality assurance: correct naming and labelling (e.g. country of origin, Australian Fish Names Standard and eco-labelling) correct quantities, sizes and other customer requirements third-party certification (e.g. Australian Grown and ISO 14001:2004 Environmental management systems). |
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 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. |
Scientific and correct marketing names may include: | approved names Australian Fish Names Standard common names foreign names seafood marketing names and terms as defined in The Australian Seafood Users Manual or successor publication/s. |
Anatomical features may include: | exoskeleton, limbs, flesh and muscle gills, fins, lateral line, shape, colour and scales shell, foot, gut, roe and organs. |
Features and characteristics may include | Australian Food Standards code harvest or fishing area prohibited species seasonal nature of availability for some species. |
Seafood may include: | crocodiles crustaceans echinoderms inshore demersal species molluscs, including cephalopods pelagic deep water species re-constituted seafood whole, headed, gutted, filleted, frozen, green or cooked fish. |
Sensory, chemical and/or microbiological indicators may include: | colour, flavour and appearance microbial limits physical contamination presence of cleaning or sanitising chemicals presence of defects or parasites smell, taste and touch stage of rigor mortis visible in the samples. |
Processing may include: | corrective actions degree of difficulty incoming product quality market requirements processing demands product form product specifications recovery rates shelf life (pre- or post-processing) size grades. |
Score system may include: | AQIS inspection standards Codex Alimentarius Commission, 1998 end-product specifications food safety requirements quality standards vendor inspection reports. |
Productivity may be influenced by: | products and their value incoming product quality machine or equipment operation personnel skills product parameters production capability yield requirements. |
Documentation may include: | chain of custody certificates date of capture records identity of vessel or provider time and temperature logs vendor documents identifying species, weight and/or origin. |
Vendor self-assessment criteria may include: | agreed standard by which vendor determines quality of product contractual obligations in the event of criteria not being satisfied inspection of vendors facilities to confirm capability. |
Sectors
Unit sector | Seafood processing |
Employability Skills
This unit contains employability skills. |
Licensing Information
Refer to Unit Descriptor