Google links for SFIFISH214B - Contribute to at-sea processing of seafood

Elements and Performance Criteria

Sort targeted seafood products from by-catch and other matter
Grade seafood products according to enterprise specifications
- Identify and grade seafood products according to species, quality and size to meet enterprise, customer and legislative requirements.
- Clean and sanitise grading area and equipment after use.
Undertake spoilage prevention process
Pack, weigh, close and label seafood products
Store seafood products in raw seawater tank, chiller or freezer
Unload seafood products
- Seafood products are unloaded in a manner that maintains quality and temperature according to enterprise, food safety and legislative requirements.
- Chilling or freezing area and unloading equipment are cleaned.

Required Skills

Required skills

checking the grading accuracy

cleaning and maintaining the workplace and work area

disposing correctly and safely of unwanted and disallowed bycatch

grading products according to enterprise requirements

loading products correctly into chilling or freezing area

monitoring the quality of products while they are in the chilling or freezing area

packing weighing and labelling seafood products according to enterprise requirements

sorting the catch according to enterprise requirements and industry regulations

unloading products so that the cold chain is maintained

washing the product and applying correct spoilageprevention measures

Literacy skills used for

reading and following workplace instructions

reading and labelling product information on packed seafood products

reading scales temperature gauges chemical labels and manufacturer instructions

Numeracy skills used for

counting quantity of seafood product containers and other related packaging equipment

Required knowledge

application of seafood spoilageprevention methods

bycatch regulations

enterprise and industry standards for the processing of export and domestic products

OHS requirements when working with chemicals

personal workplace and product hygiene

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 perform all the tasks required to contribute to the atsea processing of seafood product so as to maintain the quality of the product at all times

Assessment must confirm the ability to

sort catch

identify species and correctly handle bycatch

wash grade and pack product according to enterprise and regulatory standards

load chilling or freezing compartments

monitor and maintain product chiller and freezer temperatures

unload seafood products

Assessment must confirm knowledge of

bycatch regulations

chemical storage and safety

chilling and freezing techniques and maintenance of the cold chain

enterprise and regulatory quality procedures for atsea processing of seafood

food handling and safety regulations

procedures for entering confined spaces

Context of and specific resources for assessment

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

Resources may include

operational vessel with a range of equipment

seafood product and processing equipment or machinery

enterprise policies and procedures manual

Method of assessment

The following assessment methods are suggested

written or oral shortanswer 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 for example SFIFISHC Maintain the temperature of seafood

This unit may be assessed holistically with other units within a qualification, for example, SFIFISH209C Maintain the temperature of seafood.

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:

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

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

licensing for high risk activities, such as confined space entry and load-shifting equipment in some states and territories

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

minimising noise, dust, light or odour emissions

reducing energy use

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).

Sorting area may include:

deck

sorting table

undercover or exposed.

By-catch may be:

retained

returned to sea.

Grading may be according to:

enterprise and/or customer specifications

legislative requirements.

Seafood product protective processes may include:

Antidot

enterprise or food safety washing procedures

Scales may be:

Enterprise specifications for packing, weighing, closing and labelling seafood products may include:

random or fixed weight

net or gross weight

legislated or enterprise tolerance range

package closure methods:

labelling requirements:

stick on, stamped or marked

temperature

weight.

Chilling or freezing area may be prepared for:

refrigerated seawater (RSW)

Seafood products may include:

chilled or frozen products

fish fillets

gilled and gutted fish

half shellfish

head and gutted fish

shellfish (live or dead)

shellfish meat

whole fish (live or dead).

Unloading may:

involve an unloading method, such as:

booms, winches and cranes

by hand

conveyor belt

pallets.

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SFIFISH214B - Contribute to at-sea processing of seafood

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Elements and Performance Criteria

Required Skills

Evidence Required

Range Statement