Modification History
Not applicable.
Unit Descriptor
This unit of competency deals with setting up, serving from and packing up a retail display of fresh, frozen and live seafood. This involves assessing seafood freshness, demonstrating skill in putting together a display that attracts customers but ensures that the product is at the correct temperature without any cross-contamination, and serving customers. This unit does not deal with generic skills (non-seafood) that are required for retailing.
Application of the Unit
Not applicable.
Licensing/Regulatory Information
Not applicable.
Pre-Requisites
Nil
Employability Skills Information
Not applicable.
Elements and Performance Criteria Pre-Content
Not applicable.
Elements and Performance Criteria
Elements and Performance Criteria |
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Element |
Performance Criteria |
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1 |
Set up display |
1.1 |
Appropriate personal protective clothing is worn, according to enterprise procedures and occupational health and safety requirements. |
1.2 |
Seafood is taken from chiller, assessed for freshness and suitability, and prepared for retail display according to enterprise procedures and occupational health and safety requirements. |
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1.3 |
Product identified as unsuitable is set aside and dealt with according to enterprise procedures. |
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1.4 |
Temperature of product in retail display is checked to ensure conformity with enterprise procedures and food regulations. |
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1.5 |
Display is checked to ensure that no cross-contamination occurs between raw and cooked product, according to food regulations. |
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1.6 |
Price tickets are prepared to show the correct name and price and are clean before being placed on the display, according to enterprise procedures and food regulations. |
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1.7 |
Live product is placed in tanks, according to enterprise procedures. |
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2 |
Maintain display |
2.1 |
Product temperature is monitored according to enterprise procedures to ensure that it is within the required range, and according to food regulations. |
2.2 |
Fresh product is kept moist and attractive, according to enterprise procedures. |
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2.3 |
Ice and water used on fresh product is potable, according to food regulations. |
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2.4 |
Display is checked and adjusted if necessary, according to enterprise procedures. |
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2.5 |
Display of frozen product is checked to ensure that all product is within its use-by-date and is placed below the freezer unit's load line, according to the manufacturer's instructions. |
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2.6 |
Live product display tanks are checked to ensure all dead and dying fish are removed, and equipment is in full working order, according to enterprise procedures. |
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2.7 |
Faults in refrigeration, tank and other equipment, are reported to the appropriate person, according to enterprise procedures. |
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3 |
Serve customers |
3.1 |
Product knowledge is demonstrated in all communications with customer, in regard to shelf life and suggested cooking methods, according to enterprise procedures. |
3.2 |
Product is trimmed or scaled to order by the appropriate person, according to enterprise procedures. |
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3.3 |
Product is handled, weighed, wrapped and packaged, according to enterprise procedures and food regulations. |
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4 |
Pack up and clean up |
4.1 |
Product is removed from retail display and freshness and suitability for sale is assessed, according to enterprise procedures and food regulations. |
4.2 |
Unsuitable product is disposed of according to enterprise procedures. |
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4.3 |
Price tags are removed and cleaned, according to enterprise procedures. |
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4.4 |
The empty retail display and fresh product preparation areas are cleaned according to enterprise procedures to ensure food regulations are met. |
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4.5 |
Stocktake of fresh, live and frozen product is undertaken according to enterprise procedures. |
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4.6 |
Use-by-dates on packaged fresh and frozen product are checked and out-of-date product disposed of according to enterprise procedures and food regulations. |
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4.7 |
Product is placed in chiller and freezer storage rooms in appropriate areas according to enterprise procedures and food regulations. |
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4.8 |
Product held overnight in chillers is re-iced as necessary according to enterprise procedures and food regulations. |
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4.9 |
Identification and traceability of unpackaged fresh and live product is maintained according to enterprise procedures and food regulations. |
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4.10 |
Refrigerated storage rooms are cleaned according to enterprise procedures and food regulations. |
Required Skills and Knowledge
Not applicable.
Evidence Guide
Each unit of competency has an evidence guide that relates directly to the performance criteria and the range of variables. Its purpose is to guide assessment of the unit in the workplace and/or training program. The following components provide information to assist this purpose |
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Underpinning knowledge The essential knowledge and understanding a person needs to perform work to the required standards include: product knowledge enterprise procedures suitability of different cooking methods such as grilling, baking, barbeque, and steaming for species sold hygienic handling of cooked and raw seafood. |
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Practical skills The essential skills a person needs to perform work to the required standards include: assessing seafood freshness and suitability for retail display cleaning the workplace and using cleaning chemicals safely handling, wrapping and packaging of seafood. Literacy skills used for: reading enterprise procedures writing customers' orders when taken face-to-face or by telephone completing stocktake forms reading and writing price tickets identifying and tracing product. Numeracy skills used for: accurately reading a thermometer reading and interpreting electronic and mechanical scales calculating extensions of weight and price to give the correct price of the product calculating total of invoice counting product for stocktake purposes. |
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Critical aspects of competence Assessment must confirm the ability to: identify suitable product and set up, maintain, pack up and serve from retail display courteously and knowledgeably, so that customer's needs are met as well as complying with enterprise procedures and food regulations. Assessment must confirm knowledge of: degree of freshness and spoilage for a particular species/product eg sashimi common fish defects, diseases and parasites species identification food regulations for the preparation and display of product species harvest or fishing area, seasonality and cooking methods. |
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Interdependent assessment of units This unit may be assessed with/after: no recommendations. |
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Context of assessment Assessment is to be conducted at the workplace or in a simulated work environment. |
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Method of assessment The following assessment methods are suggested: set up and maintain a retail display that has at least one sample of each of the following seafood: fresh fish, raw and cooked crustaceans, opened oysters demonstrate product knowledge for at least 4 common fish species, 2 common crustaceans and 2 common molluscs demonstrate correct use of electronic scales and wrap seafood. |
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Resources required for assessment Resources may include: visits to different retail outlets seafood products refrigerated storage rooms seafood cleaning and filleting facility temperature measuring devices plastic bags and wrapping paper. |
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Key competencies This refers to the seven areas of generic competency that underpin effective workplace practices. The key competencies cover the three levels of performance in the following areas: |
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Communicating ideas and information |
Collecting, analysing and organising information |
Planning and organising activities |
Working with others and in teams |
Using mathematical ideas and techniques |
Solving problems |
Using technology |
Level 2 |
1 |
1 |
1 |
1 |
1 |
1 |
Range Statement
Range of variables The range of variables places the competency in context and allows for differences between enterprises and workplaces, including practices, knowledge and requirements. The range of variables also provides a focus for assessment and relates to the unit as a whole. The following variables may be present |
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Personal protective clothing : |
aprons gloves hair covering protective footwear protective eye wear. |
Occupational health and safety requirements may include: |
codes of practice, regulations and/or guidance notes which may apply in a jurisdiction enterprise-specific occupational health and safety procedures, policies or standards. |
Product : |
fish species crustacean species molluscan species fish-gilled, gutted and butterfly-cut fish fillets fish cutlets headed prawns headed, peeled and de-veined prawns squid/octopus cleaned cleaned crabs split lobsters slice sashimi . |
Regulations and requirements : |
state and territories' food regulations enterprise procedures enterprise food safety program enterprise quality assurance system. |
Equipment : |
refrigerated display units ice machines fish tubs fish boxes display trays, thongs live fish tanks scales-electronic and mechanical knives and sharpening stone/steel cleaning equipment cleaning chemicals price tickets thermometers or other temperature measuring devices. |
Product knowledge : |
state and territories' food regulations correct marketing name harvest or fishing area legal length prohibited species seasonality potential food safety hazards assessment of spoilage, defects and parasites shelf life of fresh or frozen product presentation of product handling, wrapping and packaging cooking methods, such as grilling, barbecue, baking. |
Unit Sector(s)
Not applicable.
Functional area
Seafood sales and distribution