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.

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.

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.