Application
This unit of competency describes the skills and knowledge to identify opportunities for decreasing waste by-products of purchased seafood and implement steps to minimise and utilise seafood waste products. It includes the ability to determine waste product criteria, analyse waste utilisation criteria and develop and implement the waste minimisation strategy.
The unit applies to individuals who plan, implement and review waste utilisation and minimisation strategies for seafood processing facilities.
No licensing, legislative or certification requirements apply to this unit at the time of publication.
Elements and Performance Criteria
Elements | Performance Criteria |
Elements describe the essential outcomes. | Performance criteria describe the performance needed to demonstrate achievement of the element. |
1. Identify, document and categorise seafood waste products | 1.1 Determine criteria for identifying seafood waste products 1.2 Identify seafood waste products at each stage of the process 1.3 Identify biosecurity risks from waste product, and strategies for managing these in relation to processing 1.4 Gather relevant data regarding the size and type of seafood waste product 1.5 Document data in a standardised form 1.6 Categorise data at point of inspection |
2. Analyse existing seafood waste utilisation strategies | 2.1 Identify published cases of existing waste utilisation strategies from other seafood companies and document those that have relevance to current operations 2.2 Analyse relevant waste utilisation strategies against standard values and investigate feasibility 2.3 Summarise and present data to appropriate personnel for evaluation and endorsement |
3. Develop or modify seafood waste utilisation strategies | 3.1 Document new or existing strategies for seafood waste utilisation 3.2 Modify existing processing infrastructure or procure new infrastructure to allow for implementation of waste utilisation strategy 3.3 Write and distribute standard operating procedures, workplace guidelines and other workplace documents as required 3.4 Communicate workplace health and safety procedures for implementation of the waste utilisation strategy 3.5 Ensure compliance of new or existing infrastructure and procedures with food safety workplace requirements |
4. Implement the seafood waste utilisation strategy | 4.1 Communicate procedures for implementation of the seafood waste utilisation strategy to staff 4.2 Collect and process seafood waste according to workplace guidelines 4.3 Document and store seafood waste data |
5. Review the seafood waste utilisation strategy | 5.1 Analyse seafood waste data 5.2 Document and report economic performance of the seafood waste utilisation strategy to senior personnel 5.3 Report additional performance factors to management that are relevant to the seafood utilisation strategy 5.4 Make adjustments to the seafood waste utilisation strategy as recommended in review outcomes |
Foundation Skills
This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.
Skill | Description |
Reading | Interprets waste management policy, implementation plans and targets and indicators |
Writing | Develops and documents comprehensive action plans and evaluation reports, including rationale for waste management policy implementation |
Navigate the world of work | Monitors adherence to legal and regulatory standards and responsibilities for self and others |
Interact with others | Provides clear, unambiguous instructions on sustainability policy content, processes, procedures, targets and indicators to operational staff members |
Get the work done | Efficiently and logically manages logistics for implementing waste utilisation policy and practice Uses a computer, keyboard and software to prepare and maintain records and reports |
Sectors
Seafood Processing (PRO)