Modification History
Not Applicable
Unit Descriptor
Unit descriptor |
This unit of competency is a required core competency for those involved in the handling and storage of seafood products destined for human consumption. It covers food safety procedures and risk management. Licensing, legislative, regulatory or certification requirements may apply to this unit. Therefore it will be necessary to check with the relevant state or territory regulators for current licensing, legislative or regulatory requirements before undertaking this unit. |
Application of the Unit
Application of the unit |
This unit is a required core unit for all seafood industry sector qualifications with the exception of aquaculture when a commodity group is not destined for human consumption, for example pearls or ornamentals. In such a case FDFCORQAS2A Implement quality systems and procedures is the required unit. All enterprise or workplace procedures and activities are carried out according to relevant government regulations , licensing and other compliance requirements , particularly food safety and hygiene regulations and procedures . Equipment operation, maintenance, repairs and calibrations are undertaken in a safe manner that conforms to manufacturer instructions. Appropriate personal protective equipment (PPE) is selected, checked, used and maintained. |
Licensing/Regulatory Information
Refer to Unit Descriptor
Pre-Requisites
Prerequisite units |
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Employability Skills Information
Employability skills |
This unit contains employability skills. |
Elements and Performance Criteria Pre-Content
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. |
Elements and Performance Criteria
ELEMENT |
PERFORMANCE CRITERIA |
1. Identify hazards and risks to seafood and aquatic products |
1.1. Key food safety hazards and risks associated with the individual's work area or area of responsibility are identified, assessed, reported and controlled using appropriate workplace procedures. |
2. Follow enterprise hygiene standards, procedures and practices |
2.1. Personal, place and product hygiene is maintained. 2.2. The workplace is kept in a clean and tidy condition. |
3. Handle and store seafood and aquatic products |
3.1. Seafood and aquatic products are handled and stored in a manner that avoids damage, meets hygiene standards, avoids contamination and maintains the quality of the product. 3.2. Seafood and aquatic products are stored at the correct temperature required to safely maintain the product in optimal condition and freshness. |
4. Follow the enterprise food safety program |
4.1. All work activities undertaken are consistent with and conform to the requirements of an approved enterprise food safety program . 4.2. Areas of risk in the individual's work area within the enterprise are identified, evaluated, reported, controlled and monitored . 4.3. Corrective actions are taken within the individual's scope of responsibilities to minimise risk according to the enterprise food safety program. 4.4. Risks beyond the control of the individual are promptly reported to the appropriate person. 4.5. Records are completed according to enterprise requirements and work responsibility. |
Required Skills and Knowledge
REQUIRED SKILLS AND KNOWLEDGE |
This section describes the skills and knowledge required for this unit. |
Required skills |
Literacy skills used for :
Numeracy skills used for :
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Required knowledge |
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Evidence Guide
EVIDENCE GUIDE |
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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. |
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Overview of assessment |
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Critical aspects for assessment evidence required to demonstrate competence in this unit |
Assessment must confirm the ability to:
Assessment must confirm knowledge of:
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Context of and specific resources for assessment |
Assessment is to be conducted at the workplace or in a simulated work environment. Assessment must relate to the individual's work area or area of responsibility. Resources include:
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Method of assessment |
The following assessment methods are suggested:
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Guidance information for assessment |
This unit may be assessed holistically with other units within a qualification. |
Range Statement
RANGE STATEMENT |
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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. |
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Relevant government regulations , licensing and other compliance requirements may include: |
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Food safety and hygiene regulations and procedures may include: |
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PPE may include. |
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Hazards and risks may include: |
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Workplace may include: |
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Enterprise hygiene applies to: |
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Seafood and aquatic products may include: |
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Handled and stored in a manner that: |
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Contamination may occur when: |
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Requirements of an approved food safety program include: |
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Areas of risk are known as control points and may occur during: |
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Monitored may include: |
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Unit Sector(s)
Unit sector |
Core |
Co-requisite units
Co-requisite units |
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Competency field
Competency field |