Google Links

Follow the links below to find material targeted to the unit's elements, performance criteria, required skills and knowledge

Elements and Performance Criteria

1. Identify seafood species
   • Identify seafood species using anatomical and other features and characteristics
   • Recognise species by scientific and marketing names
   • Quantify edible and/or useable portions in terms of flavour, texture and ease of eating characteristics known to exist in the species and/or the requirements of the product specification
2. Sample a batch of seafood for sensory evaluation
   • Establish the type and quantity of seafood to be sampled
   • Remove samples from the batch and forward for evaluation according to workplace sampling plan
3. Evaluate seafood to determine presence of spoilage
   • Assess sensory, chemical and/or microbiological indicators to determine spoilage factors present in the batch of seafood
   • Determine the relationship between the quality profile required and the processing needed for the batch
4. Develop a quality profile for the batch using a scoring system
   • Develop a quality profile for the batch of seafood according to the workplace score system criteria
   • Use consistent terminology in the profile and the workplace score system criteria
5. Estimate yields and productivity for a batch of seafood
   • Estimate projected yield from the batch according to end-product specifications
   • Determine the productivity potential of the batch using end-product specifications and/or processing guidelines
6. Initiate action for the batch of seafood according to its quality profile
   • Determine a destination for the batch of seafood according to the processing requirements and quality profile of the batch
   • Assess results of evaluation against vendor self-assessment criteria, where appropriate, and record and report results
   • Process documentation relating to the batch
   • Adjust vendor assessment criteria as required