Application
All enterprise or workplace procedures and activities are carried out according to relevant government regulations, licensing and other compliance requirements, including occupational health and safety (OHS) guidelines, food safety and hygiene regulations and procedures and ecologically sustainable development (ESD) principles. |
Elements and Performance Criteria
ELEMENT | PERFORMANCE CRITERIA |
1. Determine the sequential tasks necessary to complete the processing operation | 1.1. Individual tasks involved in a processing operation are accurately identified. 1.2. The sequence of tasks is determined to ensure efficiency is achieved. 1.3. The sequential tasks are consistent with current or desired performance. |
2. Write work instructions for the processing tasks | 2.1. Work instructions identify key roles and responsibilities. 2.2. Work instructions are prepared using a format and language consistent with enterprise procedures. 2.3. Corrective actions and/or critical control points are included in the instruction. 2.4. Safe work practices and/or hygiene requirements related to the task are included. |
3. Validate written instructions in the workplace | 3.1. Written work instruction is tested for consistency with requirements of the product specification and supports performance in day-to-day production settings. 3.2. Written work instruction is trialled with personnel to confirm clarity and language is appropriate to literacy needs. 3.3. Written work instruction is confirmed by appropriate personnel as meeting OHS and hygiene requirements. 3.4. Written work instruction is amended, as necessary, based on feedback from validation activities. |
Required Skills
Required skills |
collecting, recording and analysing data communicating with work teams and management communicating complex technical information to culturally diverse staff operating equipment within parameters interpreting product specifications, standards and production information planning prioritising tasks solving problems performing discrete tasks within the processing operation. Literacy skills used for: compiling reports interpreting complex technical specifications or data preparing detailed specifications, procedures and work instructions reading and interpreting information recording and analysing data reporting progress and technical information. Numeracy skills used for: calculating time and other production data estimating volume, mass and weight gathering and recording data preparing technical reports. |
Required knowledge |
communication techniques appropriate for culturally diverse workforce Hazard Analysis Critical Control Point (HACCP) and food safety plan OHS requirements methods available to regulate production flows, temperature control and time product and process specifications production systems, including corrective actions and control points validation techniques. |
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 develop work instructions for a processing task, or for discrete activities within a task, and to validate those instructions in the workplace against the product specification, OHS requirements, and as meeting the learning needs of intended staff. Assessment must confirm knowledge of: enterprise standard operating procedures (SOPs) HACCP planning optimum task 'size' taking into account equipment capacity and the availability and skill level of labour required product specifications, quality objectives and production parameters sources of information relating to equipment and personnel capability special language requirements of the workplace the manageable tasks capable of completion within the time available and to the requirements of the product specification the processes for validating instructions covering each stage of the production process workplace OHS 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 processing or production facilities enterprise OHS policy enterprise product specifications equipment operating parameters relevant food safety standards translator or translations of material written in a language other than English video or other projection equipment for materials not in written form. |
Method of assessment | The following assessment methods are suggested: project writing work instructions (work or scenario based) workplace documents, such as validation 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: | ESD principles, environmental hazard identification, risk assessment and control 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). |
OHS guidelines may include: | appropriate workplace provision of first aid kits and fire extinguishers clean, uncluttered, hygienic workplace codes of practice, regulations and/or guidance notes which may apply in a jurisdiction or industry sector enterprise-specific OHS procedures, policies or standards hazard and risk assessment of workplace and maintenance activities and control measures induction or training of staff, contractors and visitors in relevant OHS procedures and/or requirements to allow them to carry out their duties in a safe manner OHS training register safe lifting, carrying and handling techniques, including manual handling, and the handling and storage of hazardous substances safe systems and procedures for outdoor work, including protection from solar radiation, fall protection, confined space entry and the protection of people in the workplace systems and procedures for the safe maintenance of property, machinery and equipment, including hydraulics and exposed moving parts the appropriate use, maintenance and storage of personal protective clothing and equipment (PPE). |
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: | controlling the use and recycling of water, and managing water quality and quantity increasing use of renewable, recyclable and recoverable resources managing environmental hazard identification, risk assessment and control managing imported products quarantine and inspection, facility biosecurity, translocation of livestock and genetic material, and health certification managing, controlling and treating effluents, chemical residues, contaminants, wastes and pollution minimising noise, dust, light or odour emissions planning environmental and resource efficiency improvements preventing genetically modified organisms and live cultured or held organisms from escaping into environment reducing emissions of greenhouse gases reducing use of non-renewable resources reducing energy use and introducing alternative energy sources. |
Efficiency may relate to: | quality standards reject and rework limitations throughput. |
Desired performance may relate to: | food safety standards improvement in product quality throughput workplace OHS. |
Format and language may include: | cultural diversity and/or special language needs of the workplace photographic illustration to identify particular characteristics pictograms to demonstrate particular activities. |
Corrective actions and/or critical control points may relate to: | food safety standards HACCP product specifications. |
Sectors
Unit sector | Seafood processing |
Employability Skills
This unit contains employability skills. |
Licensing Information
Refer to Unit Descriptor