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 and ecologically sustainable development (ESD) principles.

Equipment operation, maintenance, repairs and calibrations are undertaken in a safe manner that conforms to manufacturer instructions.

ELEMENT

PERFORMANCE CRITERIA

1. Develop criteria for control of energy to be used in the production process

1.1. Information regarding current energy usage is compiled and analysed to identify opportunities to achieve savings.

1.2. Suggestions for the control of energy usage are canvassed and collated.

1.3. Potential benefits to the enterprise are assessed and data collated in an agreed format.

1.4. Energy control criteria are developed to achieve energy efficiency and communicated to affected personnel.

2. Implement and maintain energy control systems

2.1. Energy control system is implemented to achieve maximum energy savings.

2.2. Data relating to energy usage is gathered and collated in a format which enables interpretation.

2.3. Energy system is monitored to ensure continuing effectiveness of control systems.

Required skills

applying cost-benefit analysis

collecting and analysing data and reporting on energy efficiency

communicating with work teams and managers

monitoring, recording and reporting on use of energy in the production process

prioritising tasks and giving appropriate attention to detail

solving problems.

Literacy skills used for:

compiling reports

interpreting complex technical information

preparing detailed procedures, specifications and/or contracts

preparing detailed technical reports

recording data.

Numeracy skills used for:

calculating energy usage

estimating costs

formulae for design criteria (e.g. flows, temperature and pressure)

reading and interpreting data recording devices.

Required knowledge

cost-benefit analysis principles

energy management and control systems

methods and principles of energy generation.

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 optimise the use of all forms of energy in the processing or production activities of the enterprise, and to monitor developments with a view to achieving energy efficiency.

Assessment must confirm knowledge of:

corrective actions to maintain temperature control in energy emergency

cost-benefit analysis methods to review alternative energy systems

energy management and control systems development

in-process tests to monitor energy performance

plant, process and personal safety requirements

preventative maintenance requirements to maximise energy performance

set-up, start-up and operating parameters for energy generation and/or ancillary plant used in the production process

start-up, shutdown and emergency procedures

the generation of workplace data to identify energy use and/or requirements.

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 production, processing, engineering and cost control

data recording devices

enterprise standard operating procedures (SOPs), work instructions and relevant specifications

equipment and facilities suitable for the monitoring or measurement of energy usage

equipment set-up, start-up and shutdown procedures

food safety, HACCP and other standards relevant to temperature control and/or process requirements

historical data relating to enterprise energy use.

Method of assessment

The following assessment methods are suggested:

project (work or scenario based)

workplace data

written or oral questions.

Guidance information for assessment

This unit may be assessed holistically with other units within a qualification.

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:

ESD principles, environmental hazard identification, risk assessment and control

food safety, Hazard Analysis Critical Control Point (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)

land, buildings and vehicles:

buildings and structures design and appearance, constructions and additions

use of utilities, including water, natural gas, electricity and sewage

land lease, tenure or ownership and use

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

occupational health and safety (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.

ESD principles may include:

increasing use of renewable, recyclable and recoverable resources

managing environmental hazard identification, risk assessment and control

managing, controlling and treating effluents, chemical residues, contaminants, wastes and pollution

minimising noise, dust, light or odour emissions

planning environmental and resource efficiency improvements

reducing emissions of greenhouse gases

reducing use of non-renewable resources

reducing energy use and introducing alternative energy sources.

Criteria for control of energy may include consideration of:

cooling or freezing

electricity

emergency procedures

gas

heat or steam generation

set-up, start-up and shutdown procedures to maximise energy efficiency

solar

water.

Potential benefits may include:

decreased costs

effective utilisation of equipment

equipment efficiency

increased performance:

performance levels of personnel.

Implement and maintain energy control systems may include:

manuals

operating procedures

policies and procedures

quality standards

work instructions.

Unit sector

Seafood processing

This unit contains employability skills.