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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) 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, 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 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 stock health and welfare, especially for handling, holding, transport and slaughter managing sustainable fisheries or broodstock/seedstock collection requirements, such as size limits, quotas, season restrictions, population dynamics, fishing impacts, reducing by-catch, fisheries management strategies and maintaining biodiversity 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, protecting native and protected flora and fauna, marine or land parks or areas, adhering to the Convention on International Trade in Endangered Species of Wild Flora and Fauna (CITES), the Ramsar Convention, World Heritage and other international treaties for which Australia is a signatory. reducing emissions of greenhouse gases reducing use of non-renewable resources reducing disturbances to soils, erosion and surface water flows from machinery use and other activities reducing energy use, introducing alternative energy sources. |
PPE may include: | buoyancy vest or personal floatation device (PFD) personal locator beacon or Emergency Position Indicating Radio Beacon (EPIRB) insulated protective clothing for freezers or chillers and refrigeration units protective outdoor clothing for tropical conditions non-slip and waterproof boots (gumboots) or other safety footwear hard hat or protective head covering protective hair, beard and boot covers gloves, mitts or gauntlets, and protective hand and arm covering protective eyewear, glasses and face mask hearing protection (e.g. ear plugs and ear muffs) respirator or face mask sun protection (e.g. sun hat, sunscreen and sunglasses) safety harness uniforms, overalls or protective clothing (e.g. mesh and waterproof aprons) waterproof clothing (e.g. wet weather gear and waders). |
Food handlingarea may include: | any work area where receiving, basic handling and inspection, preparation, cooking, processing, display, packaging, storage and/or transport of food occur any work area where contamination can result from work activities, including: chemical contamination which could be caused by lubricants, resins, and cleaning and sanitation chemicals physical contamination which could be caused by metal, glass, plastic and cloths microbiological contamination that could result from cross-contamination when moving into and between food-handling areas (both direct contamination of the product and contamination of the work area are to be avoided) the products and materials used in a food handling area |
Personal hygiene may include: | personal hygiene, clothing and footwear, and requirements to report health conditions or illness that meet workplace requirements and procedures. At a minimum such procedures must ensure that any person in food premises does not contaminate food, does not have unnecessary contact with ready-to-eat food and does not spit, smoke or use tobacco or similar in a food handling area. Refer to Food Safety Standards 3.2.2, Clause 17:3 as a minimum guide and/or relevant state or territory legislation and regulations. |
Food safety program may include: | that which systematically identifies the food safety hazards that may be reasonably expected to occur in all food handling operations of the food business. The food safety program will comply with relevant national, state, territory and industry legislation and regulations. the food business responsible for establishing the food safety program. Where a person who is not a direct employee of the business carries out the functions covered by this guideline competency standard, they are responsible for ascertaining the requirements of the food business relating to food safety. These requirements may be set out in procedures and/or in agreements or contractual arrangements established with service providers. Responsibilities of any person visiting and/or working in a food handling area will be communicated prior to entering the food handling area. |