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:

maintain product quality and safety through correct temperature control

monitor the critical temperature of seafood.

Assessment must confirm knowledge of:

appropriate temperatures

food safety legislation requirements

parameters that indicate seafood quality.

Context of and specific resources for assessment

Assessment is to be conducted at the workplace or in a simulated work environment.

Resources may include:

temperature measuring equipment

facilities for handling seafood product

seafood containers

seafood

ice rooms

brine tanks

freezers.

Method of assessment

The following assessment methods are suggested:

written or oral short-answer testing

observation of practical demonstration

practical exercises

project work.

Guidance information for assessment

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

Required skills

arranging seafood containers

cleaning a temperature control system

monitoring temperature control system and seafood temperature

using documentation associated with the movement of seafood between locations

using seafood containers

using seafood handling practices:

hygiene

safe lifting.

Literacy skills used for:

reading and writing product labels, inventories, invoices and receipts.

Numeracy skills used for:

monitoring temperature.

Required knowledge

characteristics, procedures and uses of cool rooms

cool chain principles and practices

correct storage temperature for a range of produce

methods of ensuring effective temperature control using a variety of media

methods of maintaining stability and watertight integrity when loading and unloading from vessels

OHS standards

personal, workplace and product hygiene

planning the placement of seafood to aid loading and unloading

principle of cooling product to optimise quality

quality changes that could take place if product or stock is incorrectly handled/stored

relationship between seafood temperature and spoilage

storage methods relevant to different seafood products

temperature settings within storage facilities.

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:

biodiversity and genetically modified organisms

biosecurity, translocation and quarantine

Australian Quarantine Inspection Service (AQIS) and other import requirements

business or workplace operations, policies and practices

correct marketing names and labelling

ESD principles, environmental hazard identification, risk assessment and control

fisheries or aquaculture regulations, permits and licences

food safety, Hazard Analysis Critical Control Point (HACCP), hygiene and temperature control along chain of custody

health and welfare of aquatic animals

Indigenous land rights and cultural activities, including fishing by traditional methods

maritime and occupational diving operations, safety at sea and pollution control

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, 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 and other risk minimisation 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

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

controlling weeds, pests, predators and diseases, and stock health maintenance

maintaining biodiversity by sustainable fisheries or broodstock/seedstock collection

minimising noise, dust, light or odour emissions

reducing energy use

reducing interactions with native and protected flora and fauna, marine or land parks or areas

reducing live cultured or held organisms from escaping into environment

undertaking environmental hazard identification, risk assessment and control

undertaking facility quarantine, biosecurity and translocation of livestock and genetic material

using and recycling of water, and maintaining water quality.

PPE may include:

buoyancy vest or personal floatation device (PFD)

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

hard hat or protective head covering

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

insulated protective clothing for freezers or chillers and refrigeration units

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

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

protective eyewear, glasses and face mask

protective hair, beard and boot covers

protective outdoor clothing for tropical conditions

respirator or face mask

safety harness

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

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

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

Seafood may include:

fresh, frozen or live

species and products in any state, for example:

aquatic plants

cooked or raw

fillets

opened or unopened molluscs

ornamental species or other aquatic products

processed or unprocessed seafood

whole fish.

Storage containers may include:

fish boxes

freezer cartons:

cardboard

plastic

netting bags.

Arranged to ensure:

critical temperature of product is achieved and maintained

stability of vessels:

free surface effect

longitudinal and transverse

systematically to aid loading and unloading, and packing and unpacking

watertight integrity of vessels:

hatches replaced

ice removed

plastic bags stowed

sumps clear

Temperature control system may:

involve chilling only or chilling and freezing

use ice

use refrigeration (the operating temperature of refrigeration system is attained before seafood is loaded).

Quality of the seafood is maintained by:

contact with cooling medium

identifying species by correct fish name on label

including packing date on label

preventing:

bruising

crushing

freezer burn

using rate of cooling appropriate to seafood product

using appropriate packaging.

Appropriate product temperature will vary according to the:

biological and environmental requirements of the species

state of the product, for example:

cooked

frozen

live

opened

processed.

Cooling medium may be:

ice

ice slurry

chilled brine

forced draught coolers

plate freezers

blast freezers.

Operating efficiency is achieved by:

monitoring components and de-icing:

evaporators

valves.

Handled safely and hygienically may include:

following stock or product rotation practices

using appropriate PPE

checking and improving air quality in the refrigeration system

using safe lifting practices.