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:

oversee the activities of individuals working in a food handling area and directly or indirectly involved in the production or processing of seafood.

Assessment must demonstrate knowledge of:

principles of a systematic approach to managing food safety

procedures to identify and separate non-conforming product and recall procedures and responsibilities relevant to the food business

properties, handling, preparation, processing, display, packaging and storage requirements of materials and products used in the food handling area in order to make judgements about safety of food within the parameters established by the food safety program

the organisation of work in a food handling area

legal obligations for food safety relating to personal and company liability, including, as a minimum, awareness of relevant national, state, territory and industry-specific legislation and regulations, and customer requirements, where required

record keeping requirements and systems used in the workplace.

Context of and specific resources for assessment

Assessment of this unit may occur in either a real or simulated workplace. Such an environment must provide a typical range of seafood handling and related food safety requirements that would normally be found in a food handling business. The assessment process must provide an opportunity for the assessee to demonstrate and apply an understanding of the principles of the food safety program as they relate to work responsibilities.

Resources may include:

codes of practice

enterprise OHS policy and procedures

enterprise recording and reporting requirements

relevant documentation, including enterprise food safety plan

relevant legal/regulatory requirements.

Method of assessment

The following assessment methods are suggested:

demonstration

workplace documentation

written or oral questions.

Guidance information for assessment

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

Required skills

collecting and analysing data and other food safety information to identify breaches of food safety procedures

communicating information about the food safety program and related procedures to others in the food handling area

demonstrating monitoring techniques used in the food handling area, such as visual inspection, sampling methods, testing methods, record keeping and all other procedures required to implement the food safety program in the food handling area

making judgements on action required to respond to non-conformance and following procedures to identify, separate and/or recall non-conforming food as required

monitoring the recording of food safety information to confirm that the records accurately reflect performance and meet the requirements of the food safety program

participating in investigation of actual and potential non-conformance and complaints from customers relating to food safety

reviewing practices and procedures to prevent or minimise non-conformance and to develop preventative actions

supporting others to follow food safety procedures, ensuring that all workplace personnel receive the information required and have the necessary skills to carry out their responsibilities as identified by the food safety program.

Literacy skills used for:

completing food processing records to meet legal and food safety program requirements.

Numeracy skills used for:

measuring and recording non-conformance with specifications and food safety program

recording data for food processing records.

Required knowledge

appropriate communication techniques to convey the requirements of the food safety program to others in the workplace

auditing arrangements, roles and responsibilities as they relate to own work responsibilities, including an understanding of internal and external audit processes

current technical and process knowledge required to participate in investigations of non-conformance

legal obligations for food safety relating to personal and company liability, including, as a minimum, awareness of relevant national, state, territory and industry-specific legislation and regulations, and customer requirements, where required

principles of a systematic approach to managing food safety, including identification of hazards that are likely to occur, establishing appropriate methods of control, monitoring controls, describing corrective action to be taken if control conditions are not met, and recording information

procedures to identify and separate non-conforming product and recall procedures and responsibilities relevant to the food business

properties, handling, preparation, processing, display, packaging and storage requirements of materials and products used in the food handling area in order to make judgements about safety of food within the parameters established by the food safety program

record keeping requirements and systems used in the workplace

systems, procedures and support programs in place in the seafood business to implement the food safety program.

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

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)

Indigenous native title, land claims and cultural activities, including fishing by traditional methods

maritime and occupational diving operations:

foreign and Australian legislation applying to quarantine and customs

International Convention for the Safety of Life at Sea (SOLAS)

International Convention on Standards of Training, Certification and Watchkeeping for Seafarers (STCW 1978)

Marine Emergency Response Search and Rescue (MERSAR)

National Standards for Commercial Vessels

pollution prevention - International Convention for the Prevention of Pollution from Ships (MARPOL 73/78)

Uniform Shipping Laws (USL) Code

use of vessels, right of way and other marine orders, bunkering and refuelling

land, buildings and vehicles:

buildings and structures design and appearance, constructions and additions

poaching, trespass and theft

road laws for use of motor vehicles, bikes, trucks and other transport equipment

soil and water management

use of chemicals and biological agents

use of firearms and powerheads

use of utilities, including water, natural gas, electricity and sewage

water or land lease, tenure or ownership and use

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

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.

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 outdoor work, including protection from solar radiation, 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

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:

controlling the use and recycling of water, and managing water quality and quantity

increasing use of renewable, recyclable and recoverable resources

managing environmental hazard identification, risk assessment and control

managing imported products quarantine and inspection, facility biosecurity, translocation of livestock and genetic material, and health certification

managing stock health and welfare, especially for handling, holding, transport and slaughter

managing sustainable fisheries or broodstock/seedstock collection requirements, such as size limits, quotas, season restrictions, population dynamics, fishing impacts, reducing by-catch, fisheries management strategies and maintaining biodiversity

managing, controlling and treating effluents, chemical residues, contaminants, wastes and pollution

minimising noise, dust, light or odour emissions

planning environmental and resource efficiency improvements

preventing genetically modified organisms and live cultured or held organisms from escaping into environment

protecting native and protected flora and fauna, marine or land parks or areas, adhering to the Convention on International Trade in Endangered Species of Wild Flora and Fauna (CITES), the Ramsar Convention, World Heritage and other international treaties for which Australia is a signatory

reducing emissions of greenhouse gases

reducing use of non-renewable resources

reducing disturbances to soils, erosion and surface water flows from machinery use and other activities

reducing energy use and introducing alternative energy sources.

PPE may include:

buoyancy vest or personal floatation device (PFD)

personal locator beacon or Emergency Position Indicating Radio Beacon (EPIRB)

insulated protective clothing for freezers or chillers and refrigeration units

protective outdoor clothing for tropical conditions

non-slip and waterproof boots (gumboots) or other safety footwear

hard hat or protective head covering

protective hair, beard and boot covers

gloves, mitts or gauntlets, and protective hand and arm covering

protective eyewear, glasses and face mask

hearing protection (e.g. ear plugs and ear muffs)

respirator or face mask

sun protection (e.g. sun hat, sunscreen and sunglasses)

safety harness

uniforms, overalls or protective clothing (e.g. mesh and waterproof aprons)

waterproof clothing (e.g. wet weather gear and waders).

The food safety program:

is established by the food business. Where a person who is not a direct employee of the business carries out the functions covered by this competency standard, they are responsible for ascertaining the requirements of the food business relating to food safety. These requirements may be set out in procedures and/or in agreements or contractual arrangements established with service providers. Responsibilities of any person visiting and/or working in a food handling area will be communicated prior to entering the food handling area

is the process which systematically identifies the food safety hazards that may be reasonably expected to occur in all food handling operations of the food business

must comply with relevant national, state, territory and industry legislation and regulations.

Food area may include:

an area where:

basic handling and inspection

cooking

cooling

display

packaging

preparation

processing

storage and/or transportation

of food occurs.

Corrective action may include:

confirmation that the appropriate action was taken and the procedure was rectified

extending cooking time, reprocessing, reworking, and/or withdrawing food from production

retraining of staff

taken within level of responsibility and in the context of the food safety program

the attendant record keeping associated with the food safety plan, or other quality management processes operation in the food business, including retraining.