Application
All enterprise or workplace procedures and activities are carried out according to relevant government regulations, licensing and other compliance requirements, including food safety and hygiene regulations and procedures and ecologically sustainable development (ESD) principles. |
Elements and Performance Criteria
ELEMENT | PERFORMANCE CRITERIA |
1. Gather information relating to the trial of a new product | 1.1. Expectations relating to production trials are canvassed and agreed. 1.2. Agreed expectations are incorporated into a production plan for the trial. 1.3. Raw material specifications are assessed against the desired outcomes of the production trial. |
2. Develop and implement plans for the trial production | 2.1. Ingredients for trial are arranged or assembled to facilitate the production trial. 2.2. Arrangements for availability of equipment and personnel are developed and agreed. 2.3. Appropriate staff training is conducted. 2.4. Constraints to production trials are identified and solutions developed and implemented. 2.5. Arrangements for testing and/or laboratory facilities during the trial are developed. 2.6. Documentation relating to trial productions is completed accurately. |
3. Produce new product under trial conditions | 3.1. New product is produced under trial conditions within agreed timeframes. 3.2. Trial product quantity is consistent with realistic production volumes. 3.3. Opportunities to improve product revealed during trial are identified and implemented to optimise use of equipment/personnel. 3.4. Production trial complies with relevant legislation and enterprise requirements. |
4. Analyse and record results of production trial | 4.1. Results of production trial are assessed against original expectations and product specifications, and communicated to all interested parties. 4.2. Documentation related to production trial is completed accurately. 4.3. Production costs based on the trial are assessed and communicated to interested parties. 4.4. Limitations, improvements and modifications are identified and communicated to all interested parties. |
Required Skills
Required skills |
collecting, recording and analysing data communicating trial information with work teams and managers coordinating activities, supplies and processes identifying and monitoring critical control points identifying skill gaps in processing activities interpreting regulations, standards and specifications optimising a range of processing equipment planning prioritising tasks and giving appropriate attention to detail scheduling tests solving problems training staff. Literacy skills used for: compiling reports completing complex forms interpreting technical documents/publications reading and interpreting information recording and interpreting data. Numeracy skills used for: calculating averages and/or percentages calculating production data estimating safe working loads estimating time, volume, flows and pressures. |
Required knowledge |
Hazard Analysis Critical Control Point (HACCP) and food safety systems product development methodology production planning seafood quality, handling and preservation methods. |
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: perform tasks necessary to take a new product concept and develop a plan for production trials, and to implement and manage trials for the purpose of gathering sufficient data to confirm production viability. Assessment must confirm knowledge of: analysis techniques enterprise expectations of new product and initial specifications enterprise standard operating procedures (SOPs) food safety requirements, including HACCP laboratory test facilities relevant to the product being trailed location and availability of raw material inputs location and availability of sufficient storage capacity for product generated during trials relevant standards which impact on the new product. |
Context of and specific resources for assessment | Assessment may be conducted in the workplace or in a simulated work environment. Resources may include: access to enterprise expertise in production, processing and/or engineering enterprise HACCP plan enterprise SOPs equipment and/or facilities suitable to the scope and scale of the trial food safety and other relevant standards relevant product specifications sufficient product or raw material to reflect a commercial quantity for the trial. |
Method of assessment | The following assessment methods are suggested: interview project (work or scenario based) workplace documents, such as plans, data, evaluations and reports written or oral questions. |
Guidance information for assessment | This unit may be assessed holistically with other 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: | ESD principles, environmental hazard identification, risk assessment and control food safety, 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. |
ESD principles may include: | increasing use of renewable, recyclable and recoverable resources managing environmental hazard identification, risk assessment and control managing, controlling and treating effluents, chemical residues, contaminants, wastes and pollution minimising noise, dust, light or odour emissions planning environmental and resource efficiency improvements reducing emissions of greenhouse gases reducing use of non-renewable resources reducing energy use and introducing alternative energy sources. |
Expectations may include: | cost factors enterprise product specifications quality parameters requirements of food safety and other relevant standards volume deemed necessary to provide reliable data. |
Plans may include: | detailing: charts equipment personnel records. |
Constraints may include: | availability of: budgets equipment out-of-hours operation raw material suitably skilled personnel. |
Testing may include: | availability of suitable quantities of product to facilitate realistic testing quality parameters test equipment and/or facilities required. |
Opportunities to improve product may include: | improvements to quality increased output opportunities to reduce costs. |
Sectors
Unit sector | Seafood processing |
Employability Skills
This unit contains employability skills. |
Licensing Information
Refer to Unit Descriptor