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Elements and Performance Criteria

Identify hazards and risks to seafood and aquatic products
- Key food safety hazards and risks associated with the individual's work area or area of responsibility are identified, assessed, reported and controlled using appropriate workplace procedures.
Follow enterprise hygiene standards, procedures and practices
- Personal, place and product hygiene is maintained.
- The workplace is kept in a clean and tidy condition.
Handle and store seafood and aquatic products
- Seafood and aquatic products are handled and stored in a manner that avoids damage, meets hygiene standards, avoids contamination and maintains the quality of the product.
- Seafood and aquatic products are stored at the correct temperature required to safely maintain the product in optimal condition and freshness.
Follow the enterprise food safety program

Required Skills

Required skills

handling seafood and aquatic products to prevent damage spoilage and waste

identifying hazards contaminants and risks or control points

reporting food safety hazards and risks to appropriate personnel

storing seafood and aquatic products in appropriate areas at correct temperatures

Literacy skills used for

interpreting relevant enterprise documentation including standard operating procedures SOPs and the food safety plan where available

completing food safety records according to enterprise procedures

Numeracy skills used for

monitoring and recording data

Required knowledge

basic food safety principles and requirements

common hazards and sources of contamination in area of work

enterprise food safety recording requirements

enterprise hygiene and food safety procedures

legal and regulatory requirements pertaining to seafood production storage handling and packaging relevant to area of work

occupational health and safety OHS requirements

personal hygiene practices and clothing requirements relevant to area of work

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

inspect the work area to identify common seafood and aquatic product food safety hazards and associated risks

maintain personal hygiene and conduct to minimise risk to seafood and seafood product safety

handle and store seafood and aquatic product safely

complete recordingreporting requirements

Assessment must confirm knowledge of

own responsibilities within the enterprise food safety plan

key requirements of the food safety plan

sources of information on food safety and personal hygiene requirements such as enterprise SOPs or codes of practice

Context of and specific resources for assessment

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

Assessment must relate to the individuals work area or area of responsibility

Resources include

relevant documentation

enterprise food safety plan

The following assessment methods are suggested

demonstration

practical exercisescase studies

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:

business or workplace operations, policies and practices

environmental hazard identification, risk assessment and control

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

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 Australian Quarantine Inspection Service (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.

PPE may include.

protective hair, beard and boot covers

gloves or mitts

uniforms or overalls.

Hazards and risks may include:

chemicals (e.g. additives, chemicals and natural poisons)

hygiene:

cleanliness of equipment, apparatus, work surfaces and containers

clothing (e.g. maintenance and laundering)

personal habits or practices (e.g. smoking, spitting, nose blowing, coughing and hand washing)

reporting illness

physical contaminants:

broken glass, metal, plastic and fibreglass

temperature changes or fluctuations.

Workplace may include:

aquaculture operation (e.g. farm, hatchery and nursery)

fishing vessel

retail or wholesale outlet

seafood and aquatic product processing plant

storage facility, dispatch and transport operation.

Enterprisehygiene applies to:

equipment/work area

personal habits or hygiene

product contamination and cross-contamination

use of PPE.

Seafood and aquatic products may include:

edible by-products

finished/processed product (e.g. smoked, dried and frozen)

live seafood

other aquatic products

seafood (e.g. fillets, whole fish, shell fish and prawns).

Handled and stored in a manner that:

is appropriate to product (e.g. fillets, whole fish, shell fish, frozen and live stock)

prevents damage (e.g. flesh-ripped, torn, squashed, product dropped or thrown)

ensures product is stored at correct temperatures and in appropriate areas

keeps the worker safe use when using and storing knives and tools.

Contamination may occur when:

cooked product is contaminated by raw product

edible product is contaminated by waste

product, people or equipment that have been in contact product is moved between food handling areas.

Requirements of an approved food safety program include:

approved by local council or appropriate health department

risk identification

identification of risk areas (control points)

minimisation of risks

monitoring risks (control points)

reporting and recording requirements

HACCP-based programs, where applicable.

Areas of risk are known as control points and may occur during:

harvesting, handling and transporting

purchasing, delivery and storage

preparation, processing and cooking

cooling, freezing, defrosting, heating, reheating and storage

holding or display.

Monitored may include:

recording data

by visual checks

following inspection requirements of enterprise risk management plan.

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SFICORE101C - Apply basic food handling and safety practices

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Elements and Performance Criteria

Required Skills

Evidence Required

Range Statement