Elements and Performance Criteria
- Receive product
- Fit and use personal protective equipment and clean workplace according to food safety and health and safety requirements before receiving product
- Check product to be received against the specification for the species before weighing
- Inspect product visually for any signs of spoilage, defects and parasites, and notify supervisor of defective product
- Weigh accepted product, allowing for drainage of liquid from fresh product, and record weight
- Check and record identification and traceability of product
- Check, record and maintain the temperature of product according to food safety regulations
- Prepare product for distribution
- Prepare product according to customer specifications and food safety requirements
- Set aside damaged and defective product for disposal by relevant personnel
- Package product to customer specifications, ensuring that the requirements of the transport company and relevant food regulations are met
- Check product packaging to ensure the product temperature remains at the required level until product is received by customer
- Maintain the wellbeing of live product to ensure that it will remain alive until received by customer, if required
- Label product according to relevant food regulations, ensuring that original identification of the product can be easily established
- Distribute product
- Complete and file appropriate dispatch forms for product taken to or collected by transport company
- Measure and record temperature of fresh and frozen product before final dispatch to ensure compliance with food safety regulations
- Measure and record temperature and water quality of live produce if required
- Notify customer of the time and place of product delivery and advise of consignment number or other means of identifying product
- Fit and use personal protective equipment and clean workplace according to food safety and health and safety requirements before receiving product
- Check product to be received against the specification for the species before weighing
- Inspect product visually for any signs of spoilage, defects and parasites, and notify supervisor of defective product
- Weigh accepted product, allowing for drainage of liquid from fresh product, and record weight
- Check and record identification and traceability of product
- Check, record and maintain the temperature of product according to food safety regulations