Application
This unit of competency describes the skills and knowledge required to handle and store seafood and aquatic products according to workplace requirements and the food safety program.
The unit applies to individuals who handle and store seafood products destined for human consumption across all seafood industry sectors, with the exception of pearls or ornamentals.
All work must be carried out to comply with workplace procedures, according to state/territory health and safety, food safety, biosecurity and environmental regulations, legislation and standards that apply to the workplace.
No licensing, legislative or certification requirements apply to this unit at the time of publication.
Elements and Performance Criteria
Elements | Performance Criteria |
Elements describe the essential outcomes. | Performance criteria describe the performance needed to demonstrate achievement of the element. |
1. Identify hazards and risks to seafood and aquatic products | 1.1 Identify and assess key food safety hazards and risks associated with the individual work area or area of responsibility according to workplace procedures 1.2 Report and control hazards and risks according to workplace procedures |
2. Follow hygiene standards and practices | 2.1 Maintain personal, place and product hygiene according to workplace procedures 2.2 Maintain the workplace in a clean and tidy condition according to food safety and workplace health and safety procedures |
3. Handle and store seafood and aquatic products | 3.1 Handle and store seafood and aquatic products in a manner that avoids damage, meets hygiene standards, avoids contamination and maintains the quality of the product 3.2 Store seafood and aquatic products at the temperature required to safely maintain the product in optimal condition and freshness |
4. Follow the workplace food safety program | 4.1 Ensure all work activities conform to the requirements of the approved workplace food safety program 4.2 Identify, evaluate, report, control and monitor areas of risk in the work area within the workplace 4.3 Take corrective actions within the scope of responsibilities to minimise risk according to the workplace food safety program 4.4 Report risks beyond control to the appropriate personnel 4.5 Complete records according to workplace requirements and work responsibility |
Foundation Skills
This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.
Skill | Description |
Reading | Recognises basic workplace safety signs and symbols |
Writing | Records basic data on proformas |
Numeracy | Interprets basic numerical data related to following food safety quality and hygiene procedures |
Navigate the world of work | Understands tasks and responsibilities required for performing own role in the workplace |
Interact with others | Asks basic questions to clarify understanding or seek further information to confirm task requirements |
Get the work done | Follows basic product and process quality requirements |
Sectors
Cross Sector (XSI)