Application
This unit is a required core unit for all seafood industry sector qualifications with the exception of aquaculture when a commodity group is not destined for human consumption, for example pearls or ornamentals. In such a case FDFCORQAS2A Implement quality systems and procedures is the required unit. All enterprise or workplace procedures and activities are carried out according to relevant government regulations, licensing and other compliance requirements, particularly food safety and hygiene regulations and procedures. Equipment operation, maintenance, repairs and calibrations are undertaken in a safe manner that conforms to manufacturer instructions. Appropriate personal protective equipment (PPE) is selected, checked, used and maintained. |
Elements and Performance Criteria
ELEMENT | PERFORMANCE CRITERIA |
1. Identify hazards and risks to seafood and aquatic products | 1.1. Key food safety hazards and risks associated with the individual's work area or area of responsibility are identified, assessed, reported and controlled using appropriate workplace procedures. |
2. Follow enterprise hygiene standards, procedures and practices | 2.1. Personal, place and product hygiene is maintained. 2.2. The workplace is kept in a clean and tidy condition. |
3. Handle and store seafood and aquatic products | 3.1. Seafood and aquatic products are handled and stored in a manner that avoids damage, meets hygiene standards, avoids contamination and maintains the quality of the product. 3.2. Seafood and aquatic products are stored at the correct temperature required to safely maintain the product in optimal condition and freshness. |
4. Follow the enterprise food safety program | 4.1. All work activities undertaken are consistent with and conform to the requirements of an approved enterprise food safety program. 4.2. Areas of risk in the individual's work area within the enterprise are identified, evaluated, reported, controlled and monitored. 4.3. Corrective actions are taken within the individual's scope of responsibilities to minimise risk according to the enterprise food safety program. 4.4. Risks beyond the control of the individual are promptly reported to the appropriate person. 4.5. Records are completed according to enterprise requirements and work responsibility. |
Required Skills
Required skills |
handling seafood and aquatic products to prevent damage, spoilage and waste identifying hazards, contaminants and risks or control points reporting food safety hazards and risks to appropriate personnel storing seafood and aquatic products in appropriate areas at correct temperatures. Literacy skills used for: interpreting relevant enterprise documentation, including standard operating procedures (SOPs) and the food safety plan, where available completing food safety records according to enterprise procedures. Numeracy skills used for: monitoring and recording data. |
Required knowledge |
basic food safety principles and requirements common hazards and sources of contamination in area of work enterprise food safety recording requirements enterprise hygiene and food safety procedures legal and regulatory requirements pertaining to seafood production, storage, handling and packaging relevant to area of work occupational health and safety (OHS) requirements personal hygiene practices and clothing requirements relevant to area of work. |
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: inspect the work area to identify common seafood and aquatic product food safety hazards and associated risks maintain personal hygiene and conduct to minimise risk to seafood and seafood product safety handle and store seafood and aquatic product safely complete recording/reporting requirements. Assessment must confirm knowledge of: own responsibilities within the enterprise food safety plan key requirements of the food safety plan sources of information on food safety and personal hygiene requirements, such as enterprise SOPs or codes of practice. |
Context of and specific resources for assessment | Assessment is to be conducted at the workplace or in a simulated work environment. Assessment must relate to the individual's work area or area of responsibility. Resources include: relevant documentation: enterprise food safety plan SOPs codes of practice PPE documentation. |
Method of assessment | The following assessment methods are suggested: demonstration practical exercises/case studies 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: | business or workplace operations, policies and practices environmental hazard identification, risk assessment and control food safety, Hazard Analysis Critical Control Point (HACCP), hygiene and temperature control along chain of custody. |
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 Australian Quarantine Inspection Service (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. |
PPE may include. | protective hair, beard and boot covers gloves or mitts uniforms or overalls. |
Hazards and risks may include: | biological: bacteria moulds other organisms yeast chemicals (e.g. additives, chemicals and natural poisons) hygiene: cleanliness of equipment, apparatus, work surfaces and containers clothing (e.g. maintenance and laundering) personal habits or practices (e.g. smoking, spitting, nose blowing, coughing and hand washing) reporting illness physical contaminants: broken glass, metal, plastic and fibreglass foreign matter other organisms sewage soils and water temperature changes or fluctuations. |
Workplace may include: | aquaculture operation (e.g. farm, hatchery and nursery) fishing vessel retail or wholesale outlet seafood and aquatic product processing plant storage facility, dispatch and transport operation. |
Enterprisehygiene applies to: | equipment/work area personal habits or hygiene product contamination and cross-contamination use of PPE. |
Seafood and aquatic products may include: | edible by-products finished/processed product (e.g. smoked, dried and frozen) live seafood other aquatic products seafood (e.g. fillets, whole fish, shell fish and prawns). |
Handled and stored in a manner that: | is appropriate to product (e.g. fillets, whole fish, shell fish, frozen and live stock) prevents damage (e.g. flesh-ripped, torn, squashed, product dropped or thrown) ensures product is stored at correct temperatures and in appropriate areas keeps the worker safe use when using and storing knives and tools. |
Contamination may occur when: | cooked product is contaminated by raw product edible product is contaminated by waste product, people or equipment that have been in contact product is moved between food handling areas. |
Requirements of an approved food safety program include: | approved by local council or appropriate health department risk identification identification of risk areas (control points) minimisation of risks monitoring risks (control points) reporting and recording requirements HACCP-based programs, where applicable. |
Areas of risk are known as control points and may occur during: | harvesting, handling and transporting purchasing, delivery and storage preparation, processing and cooking cooling, freezing, defrosting, heating, reheating and storage holding or display. |
Monitored may include: | recording data by visual checks following inspection requirements of enterprise risk management plan. |
Sectors
Unit sector | Core |
Employability Skills
This unit contains employability skills. |
Licensing Information
Refer to Unit Descriptor