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. Collect information regarding seafood product | 1.1. New or existing product applications are determined from customers, benchmarking, colleagues and/or literature searches. 1.2. Product knowledge is optimised to capitalise on opportunities to expand market awareness of product. 1.3. Advice systems are developed or utilised to positive effect. |
2. Develop commercial advice suited to the size or scale of the users operation | 2.1. Commercial advice developed is accurate, meets customer needs and optimises use of production facilities and raw materials. 2.2. Commercial viability of product is determined and provided to customers on request. 2.3. Recommendations regarding equipment requirements maintain product integrity. |
3. Provide advice in a format to suit the needs of the user | 3.1. Commercial advice is provided in a format and timeframe to meet the needs of the customer. 3.2. Commercially sensitive advice is treated as confidential at all times. 3.3. Advice developed is correct and appropriate. |
Required Skills
Required skills |
analysing market intelligence to capitalise on opportunities communicating with work teams, management and customers communicating verbal information to customers, clients and suppliers determining cost structures for new products to demonstrate viability giving appropriate attention to detail identifying composition or characteristics of a species and/or each of the main ingredients used in a processed product interpreting product information from standards, regulations, specifications and/or sales information planning solving problems. Literacy skills used for: preparing reports preparing technical information and advice reading and interpreting food safety and other standards reading and interpreting specifications, sales and production information reading and writing correspondence recording information. Numeracy skills used for: converting currency using foreign exchange rates estimating costs estimating margins and/or calculating mark-up establishing pricing data interpreting production data recording numerical information. |
Required knowledge |
food safety standards relevant to food business methods of waste disposal principles of product development product costing methods production processes seafood species, including quality characteristics, yield and food safety parameters storage requirements. |
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 provide accurate and reliable advice to users of the seafood product and to satisfy the requirements of the enterprise in respect of confidentiality and in the recording of advice given. Assessment must confirm knowledge of: determination of use-by-dates development of advice that is easily understandable by end users factors which may affect shelf life of the product food safety hazards present in the final transformation of the product HACCP planning information systems to develop accurate advice relating to product or process costings likely causes of product failure likely changes to product during final preparation or presentation of the product location of workplace information relating to product specifications origins of the product, in particular, the catch method and processing timeframe involved preferred handling methods procedures for re-working or disposing of unacceptable product processing methods used relating customer or consumer capabilities with the requirements of the product specification relevant food safety standards, including those which apply in end users' facilities requirements for final preparation or presentation of the product, including temperature stability during re-conditioning requirements for providing advice in a language other than English storage requirements of the product in relation to time and temperature test methods used to identify species and/or other ingredients. |
Context of and specific resources for assessment | Assessment may be conducted in the workplace or in a simulated work environment. Resources required for assessment: access to customers or clients to confirm useability of advice generated access to enterprise expertise in costing, production and/or processing access to translators or copies of translated materials descriptive data relating to seafood species enterprise product specifications food safety and other relevant standards historical production and costing data as appropriate. |
Method of assessment | The following assessment methods are suggested: documentation produced for seafood users project (work or scenario based) 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: | 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 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, 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) 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 ISO14001E nvironmental 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. |
Product applications may include: | formulations product demonstrations recipes samples specifications. |
Customers may include: | customers with routine or special requests end users, including caterers, restaurants, fast-food outlets, dieticians, nutritionists and/or domestic consumers institutional users people from a range of social, cultural or ethnic backgrounds retailers wholesalers. |
Advice systems may include: | advice sheets brochures manuals verbal advice websites. |
Commercially sensitive may include: | comparisons with competing or similar products development strategies equipment requirements for the adoption of new products new products undergoing market testing product or unit costings. |
Sectors
Unit sector | Seafood processing |
Employability Skills
This unit contains employability skills. |
Licensing Information
Refer to Unit Descriptor