Elements and Performance Criteria
- Set up display
- Appropriate PPE is worn.
- Seafood is taken from chiller, assessed for freshness and suitability, and prepared for retail display.
- Product identified as unsuitable is set aside for disposal.
- Temperature of product in retail display is checked to ensure conformity with food regulations.
- Display is checked to ensure that no cross-contamination occurs between raw and cooked products.
- Price tickets are prepared to show the correct name and price and are clean before being placed on the display.
- Live product is placed in tanks, and water quality monitored and maintained to set requirements of the species.
- Maintain display
- Product temperature is monitored to ensure that it is within the required range.
- Fresh product is kept moist and attractive.
- Ice and water used on fresh product is potable according to food regulations.
- Display is checked and adjusted, if necessary.
- Display of frozen product is checked to ensure that all products are within its use-by-date and is placed below the freezer unit's load line, according to manufacturer instructions.
- Live product display tanks are checked to ensure all dead and dying fish are removed, and water quality is appropriate for the species.
- Faults in refrigeration, tank and other equipment, are reported to the appropriate person.
- Serve customers
- Pack up and clean up
- Product is removed from retail display and freshness and suitability for sale is assessed, and unsuitable product disposed of.
- Price tags are removed and cleaned.
- The empty retail display and fresh product preparation areas are cleaned to ensure food regulations are met.
- Live tank displays are cleaned to maintain water quality
- Stocktake of fresh, live and frozen product is undertaken.
- Use-by-dates on packaged fresh and frozen product are checked and out-of-date product disposed of.
- Product is placed in chiller and freezer storage rooms in appropriate areas.
- Product held overnight in chillers is re-iced, as necessary.
- Identification and traceability of unpackaged fresh and live product is maintained.
- Refrigerated storage rooms are cleaned.