Application
This unit of competency describes the skills and knowledge required to set up, serve from, and pack up a retail display of fresh, frozen and/or live seafood. It includes the ability to assess seafood freshness, assemble a display that attracts customers, ensure correct temperature of product and avoid cross-contamination, serve customers, clean display and count and store remaining product after packing up.
The unit applies to individuals who, under supervision, undertake routine tasks in setting up and maintaining a retail display in outlets, including supermarkets that sell fresh, frozen and/or live seafood to the public.
All work must be carried out to comply with workplace procedures, according to state/territory health and safety, food safety and environmental regulations, legislation and standards that apply to the workplace.
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. Set up display | 1.1 Select and fit personal protective equipment according to food and health and safety requirements 1.2 Remove seafood from chiller, assess for freshness and suitability, and prepare for retail display 1.3 Dispose of unsuitable product according to environmental requirements 1.4 Check temperature of product in retail display to ensure conformity with food safety requirements 1.5 Check display to ensure that no cross-contamination occurs between raw and cooked products 1.6 Clean and prepare price tickets to show the correct name and price 1.7 Place live product in tanks if available, and monitor and maintain water quality to set requirements of the species |
2. Maintain display | 2.1 Monitor product temperature to ensure that it is within the required range 2.2 Keep fresh product moist and attractive according to workplace procedures 2.3 Ensure ice and water used on fresh product is potable according to food safety requirements 2.4 Check display of frozen product to ensure that all products are within their use-by date and are placed below the freezer unit load line according to manufacturer instructions 2.5 Check live product display tanks if available, to ensure fish are sterile and water quality is appropriate for the species 2.6 Report faults in refrigeration, tank and other equipment to the relevant personnel |
3. Serve customers | 3.1 Apply knowledge of product shelf life and suggested cooking methods when communicating to customers 3.2 Trim, skin or scale product to order according to food safety and workplace requirements 3.3 Handle, weigh, wrap and package product according to food safety and workplace requirements |
4. Pack up and clean up | 4.1 Remove product from retail display, assess freshness and suitability for consumption and dispose of unsuitable product according to environmental requirements 4.2 Check use-by dates on packaged fresh and frozen product and dispose of out-of-date product according to environmental requirements 4.3 Remove and clean price tags according to workplace cleaning procedures 4.4 Clean the empty retail display, fresh product preparation areas and refrigerated storage rooms according to food safety and workplace cleaning requirements 4.5 Clean live tank displays if available, to maintain water quality according to species |
5. Count and store stock | 5.1 Undertake stocktake of fresh, frozen and/or live product according to workplace procedures 5.2 Record identification and traceability of unpackaged fresh and/or live product 5.3 Place product in chiller and freezer storage rooms in appropriate areas and re-ice product as required |
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 |
Numeracy | Interprets the reading of a thermometer Calculates extensions of weight and price to give the correct price of the product |
Oral communication | Communicates effectively with customers about orders |
Reading | Identifies and traces product |
Writing | Interprets and writes price, correct fish name and country of origin on tickets or labels Records customer orders when taken face-to-face or by telephone |
Navigate the world of work | Takes steps to develop skills and knowledge of seafood products sold from retail outlet |
Interact with others | Communicates and reports operational and safety information to relevant persons Selects and uses appropriate terminology when communicating with personnel and customers |
Get the work done | Uses digital technologies, including calculator and electronic scales |
Sectors
Seafood Industry Sales and Distribution (SAD)