Unit of competency details

Unit descriptor

This unit covers the skills and knowledge required to identify and implement product safety and quality processes for fish and seafood products.

Application of the unit

This unit applies to food science and technology personnel who have roles in product design, quality assurance and production management. The unit typically applies to staff who have responsibility for maintaining product safety, quality and efficiency of fish and seafood products.

This unit includes using knowledge of food science and processes to determine the required food safety, quality and performance required from food production equipment. Depending on the workplace application, liaison may be required with engineering and maintenance specialists.

Employability skills

This unit contains employability skills.

Elements describe the essential outcomes of a unit of competency.

Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

ELEMENT

PERFORMANCE CRITERIA

1. Identify harvesting and storage practices for fish and seafood

1.1 Techniques used to harvest fish and seafood are identified

1.2 Appropriate storage procedures for fish and seafood products to prevent spoilage are selected

1.3 Spoilage organisms associated with fish and seafood are identified

2. Select the processing techniques and technology used to produce various fish and seafood products

2.1 Sensory evaluation of fish and/or seafood is performed

2.2 The suitability of the fish and/or seafood for use in the manufacturing process is assessed

2.3 The manufacturing process used to produce a pickled, cured, frozen, or canned fish and/or seafood is identified

3. Monitor commercial techniques to manufacture fish and/or seafood product samples

3.1 Appropriate manufacturing process to produce "value-added" fish and/or seafood products is established

3.2 A process chart is constructed for a selected fish or seafood product

3.3 The production system is set to the required operating specifications and production to specification verified

3.4 Testing techniques are carried out on product samples

4. Review production processes

4.1 The critical control points (CCPs) and critical limits for product safety are reviewed

4.2 Operating procedures are reviewed for food safety and quality

4.3 The OHS plan is reviewed for processing of food products

4.4 Environmental impacts and associated costs are reviewed for processing of food products

This section describes the skills and knowledge required for this unit.

Required skills include:

Ability to: 

• classify fish and seafood classes according to their phylum/species
• select appropriate storage procedures for fish and seafood products to prevent spoilage
• perform sensory evaluation of fish and/or seafood
• assess the suitability of the fish and/or seafood for use in the manufacturing process
• establish the manufacturing processes used to produce "value-added" fish and/or seafood products
• manufacture a range of sample fish and/or seafood products
• construct a process chart for a selected fish or seafood product

Required knowledge includes:

Knowledge of: 

• fish and seafood classes according to their phylum/species
• species of fish and seafood which are generally used in food industry/retail
• harvesting techniques
• storage procedure for fresh and cooked fish and seafood
• spoilage organisms associated with fish and seafood
• sensory evaluation of fish and/or seafood
• manufacturing processes used to produce pickled, cured, frozen and canned fish and/or seafood
• manufacturing processes used to produce "value-added" fish and/or seafood product such as fish/seafood nuggets, sushi and sushimi
• testing procedures for raw materials through to manufactured product
• stages of production, CCPs and critical limits
• packaging procedures
• quality and continuous improvement processes

EVIDENCE GUIDE

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

A person who demonstrates competency in this unit must be able to produce samples of fish and seafood products, and to provide information and data for reviewing the production system

Critical aspects for assessment and evidence required to demonstrate competency in this unit

Critical aspects of assessment must include evidence of the ability to use commercial processing techniques to produce samples of fish and seafood products, to implement packaging and storage arrangements for fish and seafood products, and to review the production system for food safety and quality and environmental impact.

Context of and specific resources for assessment

Assessment of performance requirements in this unit should be undertaken within the context of food technology. Competency is demonstrated by performance of all stated criteria, including the critical aspects and knowledge and skills elaborated in the Evidence Guide, and within the scope as defined by the Range Statements applicable to the workplace environment.

Assessment must occur in a real or simulated workplace where the assessee has access to:

• Production process and related equipment, manufacturers’ advice and operating procedures
• Suitable fish and seafood and production facilities to produce product samples
• Tests used to report relevant product/process information and recorded results

Method of assessment

The following assessment methods are suggested:

• Analysis of product and process carried out under the candidate’s supervision
• Written and/or oral questioning to assess knowledge and understanding
• Observation of candidate conducting a range of processes and tests
• A report on review of the production system

Guidance information for assessment

Evidence should be gathered over a period of time in a range of actual or simulated environments.

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.

Occupational health and safety requirements 

Federal and state legislation, regulations, and codes of practice

Enterprise requirements

Safety Data Sheets (SDSs) for hazardous substances

Regulations 

Australian and international food safety standards

Australian Quarantine Inspection Service (AQIS) Export Control (Fish) Orders

International, Australian and State EPA protocols and regulations regarding effluent

Quality system requirements

Materials, equipment and systems 

Fish/seafood processing chemicals, fish/seafood processing equipment may include smoking equipment and curing equipment, knives, cutting bench, bandsaw, fish filleting troughs, fish tubs and trays, fish skinning machines, thaw tank, peelings baskets, scales and shucking knives.

Fish & Seafood Species 

Fish may include flounder, john dory, mirror dory, snapper, gemfish, red fish, flathead, sea bream, kingfish, jewfish, blue eye, mackerel, Atlantic salmon, ocean trout.

Seafood may include squid, octopus and cuttlefish species; lobsters, bugs, prawns, crabs, yabbies; oyster, scallop, abalone and mussel species.

"Value-added" products may include fish/seafood nuggets , sushi, sushimi, crab sticks and spring rolls.

Unit sector

Technical