Application
This unit will has application for personnel at seafood cooperatives and other businesses where product is accepted, weighed and packed for distribution. 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, food safety and hygiene regulations and procedures and ecologically sustainable development (ESD) principles. Equipment operation, maintenance, repairs and calibrations are undertaken in a safe manner that conforms to manufacturer instructions. Appropriate personal protective equipment (PPE) is selected, checked and maintained. |
Elements and Performance Criteria
ELEMENT | PERFORMANCE CRITERIA |
1. Receive product | 1.1. Workplace is cleaned before commencement. 1.2. Product to be received is checked before weighing against the specification for the species and is visually inspected for any signs of spoilage, defects and parasites, and defective product is identified, set aside and appropriate person notified. 1.3. Accepted product is weighed, allowing for drainage of liquid from fresh product, and weight recorded. 1.4. Identification and traceability of product is checked and recorded. 1.5. The temperature of fresh and frozen product is checked and recorded, and action taken, if necessary, to maintain temperature at level required to meet food regulations or to sustain live product. |
2. Prepare product for distribution | 2.1. Product is prepared, if necessary, according to customer specifications. 2.2. Damaged and defective product is set aside for disposal by appropriate person. 2.3. Product is packaged according to customer specifications, ensuring that the requirements of the transport company and relevant food regulations are met. 2.4. Product packaging is checked to ensure the product temperature remains at the required level until product is received by customer, taking full account of possible delays that may occur. 2.5. Appropriate product packaging is applied to live product, if necessary, to ensure that product remains alive during distribution. 2.6. The wellbeing of product accepted as live is maintained to ensure that it will remain alive until received by customer. 2.7. Product is labelled according to relevant food regulations, ensuring that original identification of the product can be easily established. |
3. Distribute product | 3.1. Product is taken to or collected by transport company and appropriate dispatch forms are completed and filed. 3.2. Temperature of fresh and frozen product before final dispatch is measured and recorded to ensure compliance with food regulations. 3.3. Water quality and temperature of live produce is measured and recorded. 3.4. Customer is notified of the time and place of product delivery and advised of consignment number or other means of identifying product. |
Required Skills
Required skills |
assessing seafood quality communicating orally to give and receive information handling of fresh and live seafood identifying species using a calculator. Literacy skills used for: identifying and tracing product preparing basic invoices reading basic order forms reading enterprise procedures reading outline of specifications. Numeracy skills used for: calculating extensions of weight and price to give an accurate price of product calculating total of invoice reading a thermometer weighing product. |
Required knowledge |
common defects, diseases, parasites and spoilage pattern for species features of seafood species and product types food regulations and enterprise procedures for: temperature control hygienic handling and preparation of seafood personal and workplace hygiene safe procedures for manual handling and load shifting. |
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: arrange for distribution by road, ship, rail or air assess quality of product against a company specification, when received at the enterprise comply with required food regulations and enterprise procedures label product safely and hygienically handle and package product weigh product and record details. Assessment must confirm knowledge of: common seafood defects, diseases and parasites degree of freshness and spoilage pattern for the species how to use a calculator recognising dying seafood intended to be distributed alive seafood or other aquatic 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. It should cover fresh, frozen or live fish, crustaceans and molluscs or other aquatic products, with a minimum of two (2) species from each group. Resources may include: calculator fish tubs fresh, frozen and live seafood product, including at least two (2) species of fish, crustaceans and molluscs ice, live seafood storage tanks and packaging material sample invoices sample workplace specifications scales thermometer or temperature recording devices. |
Method of assessment | The following assessment methods are suggested: demonstration of handling and repackaging 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: | biosecurity, translocation and quarantine business or workplace operations, policies and practices correct marketing names and labelling environmental hazard identification, risk assessment and control food safety/Hazard Analysis Critical Control Point (HACCP), hygiene and temperature control along chain of custody, and Australian Quarantine Inspection Service (AQIS) Export Control (Fish) orders 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 and 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 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 equipment design, use, cleaning and maintenance exporting requirements, including AQIS Export Control (Fish) orders 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) 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: | applying animal welfare ethics and procedures controlling effluents, chemical residues, contaminants, wastes and pollution improving energy efficiency increasing use of renewable, recyclable and recoverable resources minimising noise, dust, light or odour emissions preventing live cultured or held organisms from escaping into environment reducing emissions of greenhouse gases reducing energy use reducing use of non-renewable resources undertaking environmental hazard identification, risk assessment and control. |
PPE may include: | gloves, mitts or gauntlets, and protective hand and arm covering protective hair, beard and boot covers insulated protective clothing for freezers or chillers and refrigeration units non-slip and waterproof boots (gumboots) or other safety footwear protective eyewear, glasses and face mask uniforms, overalls or protective clothing (e.g. mesh and waterproof aprons). |
Specification may include: | fresh, frozen and live seafood product form, such as whole, head on gill gutted (HOGG), fillet and peeled quality assessment against company specifications size, weight and grade species, such as fish, crustaceans and molluscs, and other invertebrate. |
Maintained may include: | animal welfare is considered in selecting light, cover or substrate, species composition and stocking densities basic water quality factors and temperature are measured and maintained during holding equipment is cleaned and maintained in operating order during holding period water quality and flow adjusted to suit requirement of species. |
Forms may include: | consignment notes invoices records of temperature/water quality readings statements. |
Sectors
Unit sector | Storage |
Employability Skills
This unit contains employability skills. |
Licensing Information
Refer to Unit Descriptor