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
- Set up display
- Maintain display
- Serve customers
- Pack up and clean up
- Count and store stock
- Undertake stocktake of fresh, frozen and/or live product according to workplace procedures
- Record identification and traceability of unpackaged fresh and/or live product
- Place product in chiller and freezer storage rooms in appropriate areas and re-ice product as required
- Select and fit personal protective equipment according to food and health and safety requirements
- Remove seafood from chiller, assess for freshness and suitability, and prepare for retail display
- Dispose of unsuitable product according to environmental requirements
- Check temperature of product in retail display to ensure conformity with food safety requirements
- Check display to ensure that no cross-contamination occurs between raw and cooked products
- Clean and prepare price tickets to show the correct name and price
- Place live product in tanks if available, and monitor and maintain water quality to set requirements of the species
- Monitor product temperature to ensure that it is within the required range
- Keep fresh product moist and attractive according to workplace procedures
- Ensure ice and water used on fresh product is potable according to food safety requirements
- Check display of frozen product to ensure that all products are within their use-by date and are placed below the freezer unit load line according to manufacturer instructions
- Check live product display tanks if available, to ensure fish are sterile and water quality is appropriate for the species
- Report faults in refrigeration, tank and other equipment to the relevant personnel
- Apply knowledge of product shelf life and suggested cooking methods when communicating to customers
- Trim, skin or scale product to order according to food safety and workplace requirements
- Handle, weigh, wrap and package product according to food safety and workplace requirements
- Remove product from retail display, assess freshness and suitability for consumption and dispose of unsuitable product according to environmental requirements
- Check use-by dates on packaged fresh and frozen product and dispose of out-of-date product according to environmental requirements
- Remove and clean price tags according to workplace cleaning procedures
- Clean the empty retail display, fresh product preparation areas and refrigerated storage rooms according to food safety and workplace cleaning requirements
- Clean live tank displays if available, to maintain water quality according to species