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Elements and Performance Criteria

  1. Produce detailed process flow diagrams
  2. Identify and quantify energy requirements at relevant stages of the production process
  3. Determine microbiological factors relating to the production process
  4. Define chemical and physical aspects of the production process
  5. Determine packaging and storage conditions required for seafood product

Required Skills

Required skills

collecting recording and analysing data

communicating technical requirements to staff in an understandable format

communicating with work teams and managers

coordinating activities supplies and processes

giving attention to detail

identifying and monitoring critical control points

identifying skill gaps in processing activities

interpreting regulations standards and specifications

optimising a range of processing equipment

planning including production planning

solving problems

scheduling tests

Literacy skills used for

compiling reports

completing complex forms

interpreting technical documentspublications

reading and interpreting information including specifications standards and regulations

recording and interpreting data

Numeracy skills used for

calculating averages andor percentages

calculating production data

calculating temperature and other thermal requirements

estimating time volume flows and pressures

estimating safe working loads

Required knowledge

corrective actions allowable within the requirements of the enterprise food safety plan

production and processing systems consistent with the scale of the enterprise

production and process planning and organisation consistent with the scale of the enterprise

product quality parameters described by the enterprise food safety plan and any relevant regulations including those for food product packaging labelling and storage

species typically processed by the enterprise

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

analyse the operation of a production unit and to develop recommendations to improve the volume and quality of outputs against product specifications as well as satisfying the needs of the enterprise OHS policies and the requirements of food safety regulations

Assessment must confirm knowledge of

requirements of HACCP and the food safety plan

enterprise OHS policy and procedures

process parameters including safe working practices food safety and environmental requirements

the energy consumption of current and alternative process methods

causes of product contamination andor crosscontamination

significance of and methods for controlling contamination within the process

production scheduling batch or recipe instructions specifications and identifying process control points

equipment operational parameters

process control instrumentation

sampling and test schedules

cleaning and sanitation schedules

routine preventative maintenance requirements

documentation recording and reporting requirements

enterprise product specifications

Context of and specific resources for assessment

Worksites used for assessment must comply with relevant legislation industry standards andor practices Equipment used should be representative of that used in the workplace Procedures and documentation used should be those which would be used typically in the workplace Compliance with statutory OHS food safety exportimport inspection hygiene andor environmental requirements relevant to the seafood industry should be emphasised

Resources may include

cleaning and sanitation schedules

enterprise standard operating procedures SOPs including corrective actions and material safety data sheets MSDS

equipment representative of that used in the workplace

food safety and other relevant technical standards including microbiological data

procedures and documentation used typically in the workplace

process documentation

product specifications control points and processing parameters

Method of assessment

The following assessment methods are suggested

project work or scenario based

workplace documentation including technical reports

written or oral 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:

ESD principles, environmental hazard identification, risk assessment and control

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

imports quarantine and inspection, and importing approved arrangements for Australian Quarantine Inspection Service (AQIS), Australian Customs Service (ACS) and Biosecurity Australia (BA)

land, buildings and vehicles:

buildings and structures design and appearance, constructions and additions

poaching, trespass and theft

road laws for use of motor vehicles, bikes, trucks and other transport equipment

use of firearms

use of utilities, including water, natural gas, electricity and sewage

water or land lease, tenure or ownership and use

business or workplace operations, policies and practices:

commercial law, including fair trading and trade practices

consumer law

corporate law, including registration, licensing and financial reporting

disability policies and practices

equal opportunity, anti-discrimination and sexual harassment

industrial relations and awards, individual employment contracts and share of catch agreements

jurisdictional variations

superannuation

taxation

trade practices

warnings and dismissals

worker's compensation

OHS hazard identification, risk assessment and control

product quality assurance:

correct naming and labelling (e.g. country of origin, Australian Fish Names Standard and eco-labelling)

correct quantities, sizes and other customer requirements

third-party certification (e.g. Australian Grown and ISO 14001:2004 Environmental management systems.

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 and 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, 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.

ESD principles may include:

controlling the use and recycling of water, and managing water quality and quantity

increasing use of renewable, recyclable and recoverable resources

managing environmental hazard identification, risk assessment and control

managing imported products quarantine and inspection, facility biosecurity, translocation of livestock and genetic material, and health certification

managing, controlling and treating effluents, chemical residues, contaminants, wastes and pollution

minimising noise, dust, light or odour emissions

planning environmental and resource efficiency improvements

preventing genetically modified organisms and live cultured or held organisms from escaping into environment

reducing emissions of greenhouse gases

reducing use of non-renewable resources

reducing energy use and introducing alternative energy sources.

Processing activities requiring control may include:

energy efficiency of the process

enterprise HACCP plan

product specifications

skills required to process product to the required specification

the requirements of food safety standards.

Energy requirements may include:

component composition

heat/energy efficiency

heating/cooling rates

material temperature

product or material flow rate

storage conditions required for finished product.

Microbiological factors may include:

the measurement of pathogenic and spoilage microorganisms present in seafood and the processes for maintaining safe levels during all processing stages.

Chemical and physicalaspects may include:

determining the presence or absence of chemical contaminants

methods to exclude physical contamination

temperature and other environmental conditions necessary to ensure food safety

the enterprise HACCP plan.

Packaging and storage conditions may include:

customer requirements

enterprise capacity to accommodate finished product

food standards and other technical standards

importing or exporting country requirements

product specifications

regulations relating to labelling and/or packaging.