Application
All enterprise or workplace procedures and activities are carried out according to relevant government regulations, licensing and other compliance requirements, including food safety and hygiene regulations and procedures. |
Elements and Performance Criteria
ELEMENT | PERFORMANCE CRITERIA |
1. Identify and prioritise new seafood product concepts | 1.1. Product concept ideas are sourced and prioritised. 1.2. Prioritiesfor product conceptdevelopment are agreed and authorityto proceed secured. 1.3. Opportunities to improve product concept planning are identified and implemented. |
2. Identify constraints to product concept development | 2.1. Constraints to product concept development are identified and solutions developed with staff and customers to optimise performance. 2.2. Strategies to overcome constraints are identified, agreed to by customers and relevant personnel, and implemented. |
3. Manage seafood product concept development to achieve set objectives | 3.1. Methods and processes utilised in the development of product concept are recorded accurately. 3.2. Integrity of product concept is managed to ensure conformance with statutory requirements. 3.3. Ingredients used in product concept development are fit for intended commercial processes. 3.4. Staff skills are evaluated against product concept plan requirements and training and support provided, where necessary. 3.5. Results of managing product concept developments are made available to interested parties within agreed timeframes. 3.6. Documentation relating to product concept development is accurate and complete. 3.7. Broad costs are estimated based on trial use of raw materials, estimated yields and ingredients. |
Required Skills
Required skills |
collecting, recording and analysing data communicating with work teams and/or management conducting production trials costing interpreting regulations, standards, sales and production information planning prioritising tasks and giving appropriate attention to detail solving problems developing specifications training staff. Oral and written workplace communication skills used for: communicating results to interested groups compiling reports preparing specifications or procedures reading and interpreting information recording data. Numeracy skills used for: calculating production data compiling feasibility data developing pricing data. |
Required knowledge |
food and other relevant legislation applicable to the product food handling and storage systems occupational health and safety (OHS) requirements product development methodology quality systems and Hazard Analysis Critical Control Point (HACCP). |
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: perform tasks necessary to take a product concept through the development stages which enable decisions to be taken regarding commercial viability, and to identify factors which will impact on routine production should the concept be adopted. Assessment must confirm knowledge of: analysis techniques relevant to production and/or process viability enterprise guidelines for new product development enterprise production capacity and capability Food Business Classification criteria relating to any change of risk status food safety requirements relevant standards which may impact on the development of a food product. |
Context of and specific resources for assessment | Assessment may be conducted in the workplace or in a simulated work environment. Resources may include: access to enterprise expertise in costing, accounting, production and/or engineering access to equipment and/or facilities relevant to testing or trialling concepts enterprise processing and/or production specifications food safety and other relevant standards historical production data and records as appropriate. |
Method of assessment | The following assessment methods are suggested: project (work or scenario based) workplace documents such as data, calculations, reports written or oral 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: | ecologically sustainable development (ESD) principles, environmental hazard identification, risk assessment and control fisheries or aquaculture regulations, permits, licences, quotas, catch restrictions and other compliance requirements, including: Australian Exclusive Economic Zone international treaties and agreements food safety, HACCP, hygiene and temperature control along chain of custody imports quarantine and inspection, and importing approved arrangements for Australian Quarantine Inspection Service (AQIS), Australian Customs Service (ACS) and Biosecurity Australia (BA) business or workplace operations, policies and practices: commercial law, including fair trading and trade practices consumer law corporate law, including registration, licensing and financial reporting disability policies and practices equal opportunity, anti-discrimination and sexual harassment industrial relations and awards, individual employment contracts and share of catch agreements jurisdictional variations superannuation taxation trade practices warnings and dismissals worker's compensation OHS hazard identification, risk assessment and control product quality assurance: correct naming and labelling (e.g. country of origin, Australian Fish Names Standard and eco-labelling) correct quantities, sizes and other customer requirements third-party certification (e.g. Australian Grown and ISO 14001:2004 Environmental management systems). |
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 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. |
Ideas may be derived from: | competitors conferences customers (e.g. internal or external) literature searches product benchmarking recipes trade shows and exhibitions. |
Priorities for product concept development may be influence by: | management marketing feedback resource availability sales. |
Authority to proceed may come from: | business partners customers enterprise board senior management. |
Improve product concept planning through: | costs output quality timing. |
Constraints may include availability and/or performance of: | costs equipment importing country requirements personnel product raw materials regulation/legislation skills. |
Interested parties may represent: | accounting customers and suppliers engineering marketing packaging production quality sales. |
Sectors
Unit sector | Seafood processing |
Employability Skills
This unit contains employability skills. |
Licensing Information
Refer to Unit Descriptor