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Elements and Performance Criteria

1. Identify hazards and risks to seafood and aquatic products
   • Identify and assess key food safety hazards and risks associated with the individual work area or area of responsibility according to workplace procedures
   • Report and control hazards and risks according to workplace procedures
2. Follow hygiene standards and practices
   • Maintain personal, place and product hygiene according to workplace procedures
   • Maintain the workplace in a clean and tidy condition according to food safety and workplace health and safety procedures
3. Handle and store seafood and aquatic products
   • Handle and store seafood and aquatic products in a manner that avoids damage, meets hygiene standards, avoids contamination and maintains the quality of the product
   • Store seafood and aquatic products at the temperature required to safely maintain the product in optimal condition and freshness
4. Follow the workplace food safety program
   • Ensure all work activities conform to the requirements of the approved workplace food safety program
   • Identify, evaluate, report, control and monitor areas of risk in the work area within the workplace
   • Take corrective actions within the scope of responsibilities to minimise risk according to the workplace food safety program
   • Report risks beyond control to the appropriate personnel
   • Complete records according to workplace requirements and work responsibility