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Elements and Performance Criteria

  1. Gather information relating to the trial of a new product
  2. Develop and implement plans for the trial production
  3. Produce new product under trial conditions
  4. Analyse and record results of production trial

Required Skills

Required skills

collecting recording and analysing data

communicating trial information with work teams and managers

coordinating activities supplies and processes

identifying and monitoring critical control points

identifying skill gaps in processing activities

interpreting regulations standards and specifications

optimising a range of processing equipment

planning

prioritising tasks and giving appropriate attention to detail

scheduling tests

solving problems

training staff

Literacy skills used for

compiling reports

completing complex forms

interpreting technical documentspublications

reading and interpreting information

recording and interpreting data

Numeracy skills used for

calculating averages andor percentages

calculating production data

estimating safe working loads

estimating time volume flows and pressures

Required knowledge

Hazard Analysis Critical Control Point HACCP and food safety systems

product development methodology

production planning

seafood quality handling and preservation methods

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 tasks necessary to take a new product concept and develop a plan for production trials and to implement and manage trials for the purpose of gathering sufficient data to confirm production viability

Assessment must confirm knowledge of

analysis techniques

enterprise expectations of new product and initial specifications

enterprise standard operating procedures SOPs

food safety requirements including HACCP

laboratory test facilities relevant to the product being trailed

location and availability of raw material inputs

location and availability of sufficient storage capacity for product generated during trials

relevant standards which impact on the new product

Context of and specific resources for assessment

Assessment may be conducted in the workplace or in a simulated work environment

Resources may include

access to enterprise expertise in production processing andor engineering

enterprise HACCP plan

enterprise SOPs

equipment andor facilities suitable to the scope and scale of the trial

food safety and other relevant standards

relevant product specifications

sufficient product or raw material to reflect a commercial quantity for the trial

Method of assessment

The following assessment methods are suggested

interview

project work or scenario based

workplace documents such as plans data evaluations and 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, 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)

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

occupational health and safety (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).

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:

increasing use of renewable, recyclable and recoverable resources

managing environmental hazard identification, risk assessment and control

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

minimising noise, dust, light or odour emissions

planning environmental and resource efficiency improvements

reducing emissions of greenhouse gases

reducing use of non-renewable resources

reducing energy use and introducing alternative energy sources.

Expectations may include:

cost factors

enterprise product specifications

quality parameters

requirements of food safety and other relevant standards

volume deemed necessary to provide reliable data.

Plans may include:

detailing:

charts

equipment

personnel

records.

Constraints may include:

availability of:

budgets

equipment

out-of-hours operation

raw material

suitably skilled personnel.

Testing may include:

availability of suitable quantities of product to facilitate realistic testing

quality parameters

test equipment and/or facilities required.

Opportunities to improve product may include:

improvements to quality

increased output

opportunities to reduce costs.