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Unit of competency details

SFIXSI101 - Apply basic seafood handling and safety practices (Release 1)

Summary

Usage recommendation:
Current
Mapping:
MappingNotesDate
Supersedes and is equivalent to SFICORE101C - Apply basic food handling and safety practicesUpdated to meet Standards for Training Packages. Revised title to better reflect outcomes. Unit sector revised. 20/Jun/2019

Release Status:
Current
Releases:
ReleaseRelease date
1 1 (this release) 21/Jun/2019

Companion volumes:
Unit of competency Assessment requirements

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Training packages that include this unit

Qualifications that include this unit

CodeSort Table listing Qualifications that include this unit by the Code columnTitleSort Table listing Qualifications that include this unit by the Title columnUsage RecommendationRelease
SFI40319 - Certificate IV in Fisheries ComplianceCertificate IV in Fisheries ComplianceCurrent1-2 
SFI30119 - Certificate III in AquacultureCertificate III in AquacultureCurrent1-2 
SFI20219 - Certificate II in Fishing OperationsCertificate II in Fishing OperationsCurrent1-2 
SFI20119 - Certificate II in AquacultureCertificate II in AquacultureCurrent1-2 
SFI30219 - Certificate III in Fishing OperationsCertificate III in Fishing OperationsCurrent1-2 
SFI20419 - Certificate II in Fisheries Compliance SupportCertificate II in Fisheries Compliance SupportCurrent1-2 
SFI20319 - Certificate II in Seafood Post Harvest OperationsCertificate II in Seafood Post Harvest OperationsCurrent1 
SFI30520 - Certificate III in Working with CrocodilesCertificate III in Working with CrocodilesCurrent1 
SFI30419 - Certificate III in Fisheries ComplianceCertificate III in Fisheries ComplianceCurrent1-2 
SFI10119 - Certificate I in Seafood IndustryCertificate I in Seafood IndustryCurrent1-2 
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Skill sets that include this unit

Classifications

SchemeCodeClassification value
ASCED Module/Unit of Competency Field of Education Identifier 110111 Food Hygiene 

Classification history

SchemeCodeClassification valueStart dateEnd date
ASCED Module/Unit of Competency Field of Education Identifier 110111 Food Hygiene 21/Jun/2019 
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Unit of competency

Modification History

Release

Comments

Release 1

This version released with SFI Seafood Industry Training Package Version 1.0.

Application

This unit of competency describes the skills and knowledge required to handle and store seafood and aquatic products according to workplace requirements and the food safety program.

The unit applies to individuals who handle and store seafood products destined for human consumption across all seafood industry sectors, with the exception of pearls or ornamentals.

All work must be carried out to comply with workplace procedures, according to state/territory health and safety, food safety, biosecurity and environmental regulations, legislation and standards that apply to the workplace.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Cross Sector (XSI)

Elements and Performance Criteria

Elements

Performance Criteria

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Identify hazards and risks to seafood and aquatic products

1.1 Identify and assess key food safety hazards and risks associated with the individual work area or area of responsibility according to workplace procedures

1.2 Report and control hazards and risks according to workplace procedures

2. Follow hygiene standards and practices

2.1 Maintain personal, place and product hygiene according to workplace procedures

2.2 Maintain the workplace in a clean and tidy condition according to food safety and workplace health and safety procedures

3. Handle and store seafood and aquatic products

3.1 Handle and store seafood and aquatic products in a manner that avoids damage, meets hygiene standards, avoids contamination and maintains the quality of the product

3.2 Store seafood and aquatic products at the temperature required to safely maintain the product in optimal condition and freshness

4. Follow the workplace food safety program

4.1 Ensure all work activities conform to the requirements of the approved workplace food safety program

4.2 Identify, evaluate, report, control and monitor areas of risk in the work area within the workplace

4.3 Take corrective actions within the scope of responsibilities to minimise risk according to the workplace food safety program

4.4 Report risks beyond control to the appropriate personnel

4.5 Complete records according to workplace requirements and work responsibility

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill

Description

Reading
  • Recognises basic workplace safety signs and symbols

Writing
  • Records basic data on proformas

Numeracy
  • Interprets basic numerical data related to following food safety quality and hygiene procedures

Navigate the world of work
  • Understands tasks and responsibilities required for performing own role in the workplace

Interact with others
  • Asks basic questions to clarify understanding or seek further information to confirm task requirements

Get the work done
  • Follows basic product and process quality requirements

Unit Mapping Information

Code and title current version

Code and title previous version

Comments

Equivalence status

SFIXSI101 Apply basic seafood handling and safety practices

SFICORE101C Apply basic food handling and safety practices

Updated to meet Standards for Training Packages

Revised title to better reflect outcomes

Unit sector revised

Equivalent unit

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=e31d8c6b-1608-4d77-9f71-9ee749456273

 

Assessment requirements

Modification History

Release

Comments

Release 1

This version released with SFI Seafood Industry Training Package Version 1.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has applied basic food handling and safety practices to seafood and/or aquatic products on at least one occasion, including:

  • inspecting the work area to identify any common seafood and/or aquatic product food safety hazards and associated risks
  • applying personal and workplace hygiene while handling seafood and/or seafood product
  • handling and storing seafood and/or aquatic product safely
  • applying the requirements of the workplace food safety program to area of work
  • completing recording and reporting requirements.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

  • basic food safety principles and requirements for seafood and/or aquatic products
  • common hazards and sources of contamination in area of work
  • workplace hygiene and food safety procedures
  • personal hygiene practices and clothing requirements relevant to area of work
  • legal and regulatory requirements relevant to seafood production, storage, handling and packaging relevant to area of work
  • workplace health and safety requirements in maintaining a safe work environment
  • key requirements of the food safety plan
  • own responsibilities within the workplace food safety plan
  • workplace food safety recording and reporting requirements
  • sources of information on food safety and personal hygiene requirements.

Assessment Conditions

Assessment of skills must take place under the following conditions:

  • physical conditions:
  • skills must be demonstrated in a seafood industry workplace or an environment that accurately represents workplace conditions
  • resources, equipment and materials:
  • equipment and tools for applying basic food handling and safety practices
  • personal protective equipment suitable for applying basic food handling and safety practices
  • template reports and documents for applying basic food handling and safety practices
  • specifications:
  • manufacturer instructions for use and maintenance of equipment
  • workplace food safety program
  • workplace procedures for applying basic food handling and safety practices.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=e31d8c6b-1608-4d77-9f71-9ee749456273

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