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Describe and use safe work practices in the seafood industry
Level
2
Credits
5
Purpose
People credited with this unit standard are able to: describe the causes, risks
factors, and symptoms of Occupational Overuse Syndrome (OOS); use safe
work practices while performing repetitive tasks in the seafood industry; lift
products safely in the seafood industry; describe the effects on the work
performance of a person working in the seafood industry if they do not follow
safe work practices; and describe the procedures for managing potential
hazards in the work place.
Subfield
Seafood
Domain
Seafood Processing
Status
Registered
Status date
17 October 2008
Date version published
17 October 2008
Planned review date
31 December 2013
Entry information
Open.
Accreditation
Evaluation of documentation by NZQA and industry.
Standard setting body (SSB)
Primary Industry Training Organisation
Accreditation and Moderation Action Plan (AMAP) reference
0123
This AMAP can be accessed at http://www.nzqa.govt.nz/framework/search/index.do.
Special notes
1
Definitions
Company requirements refer to instructions to staff on policies and procedures which
are communicated in oral or written form. These may include but are not limited to –
manufacturer’s procedures, company safety procedures, legislative requirements,
industry codes of practice, and product and process specifications.
Legislative requirements include but are not limited to the Health and Safety in
Employment Act 1992.
Working rhythm is the way a person builds pauses for relaxation into their work.
Working technique is the way a person uses their body (parts) to do their work, for
example having good posture, keeping joints in an appropriate position, using
smooth actions, and using momentum to help get the work done.
 New Zealand Qualifications Authority 2016
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2
A cause of OOS is considered to be occupational factors that include prolonged
muscle tension, repetitive actions, forceful movements, and sustained or constrained
postures.
3
An OOS risk factor is one that enhances or contributes towards a cause of OOS,
examples include – excessive workload and/or the timing of the work, inappropriately
designed work stations, and inappropriately designed equipment or tools.
4
Exercises to minimise fatigue and OOS, also known as Repetitive Strain Injury (RSI),
are found in the video and booklet resource Muscle Minding: A Guide for the
Prevention of OOS in the Meat, Poultry and Fish Processing Industries, Occupational
Safety and Health Service, (OSH) Department of Labour available from
http://www.osh.dol.govt.nz/.
5
All work practices must meet documented company safety procedures. The
documented company safety procedures must meet the obligations of the Health and
Safety in Employment Act 1992. This includes practices such as use of tools, safe
lifting, correct use of protective clothing and equipment, and use of chemicals.
Elements and performance criteria
Element 1
Describe the causes, risk factors, and symptoms of OOS.
Performance criteria
1.1
The causes and risk factors of OOS are described in accordance with company
requirements.
1.2
The symptoms of OOS are identified and described in accordance with
company requirements.
Element 2
Use safe work practices while performing repetitive tasks in the seafood industry.
Performance criteria
2.1
Working rhythms and techniques are used which minimise risk of fatigue and
OOS.
2.2
Work breaks to minimise risk of fatigue and OOS are taken in accordance with
company requirements.
2.3
Exercises are used which minimise OOS.
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2.4
Equipment is used and adjusted in a way which minimises the risk of fatigue
and OOS.
Range
may include but is not limited to – work station.
Element 3
Lift products safely in the seafood industry.
Range
ground to bench, ground to shelf above shoulder height, changing direction
while carrying and lifting products.
Performance criteria
3.1
Safe lifting practices are used in accordance with company requirements.
Range
position of feet, position of load, use of legs, speed of lifting,
straightness and angle of back and neck, hold-grip, use of body
weight.
Element 4
Describe the effects on the work performance of a person working in the seafood industry,
if they do not follow safe work practices.
Range
balanced diet, drug use, adequate sleep.
Performance criteria
4.1
The effects on a person’s work performance when safe work practices are not
followed are described in accordance with company requirements.
4.2
The consequences of the effects on a person’s work performance are
described.
Element 5
Describe the procedures for managing potential hazards in the work place.
Range
may include but is not limited to – machinery, equipment, chemicals, electricity,
steam;
evidence is required for four potential hazards.
Performance criteria
5.1
The potential hazards in the person’s own work area are identified and
described.
5.2
The safety procedures and controls for managing the potential hazards are
described in accordance with company requirements.
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Please note
Providers must be accredited by NZQA, or an inter-institutional body with delegated
authority for quality assurance, before they can report credits from assessment against
unit standards or deliver courses of study leading to that assessment.
Industry Training Organisations must be accredited by NZQA before they can register
credits from assessment against unit standards.
Accredited providers and Industry Training Organisations assessing against unit standards
must engage with the moderation system that applies to those standards.
Accreditation requirements and an outline of the moderation system that applies to this
standard are outlined in the Accreditation and Moderation Action Plan (AMAP). The
AMAP also includes useful information about special requirements for organisations
wishing to develop education and training programmes, such as minimum qualifications for
tutors and assessors, and special resource requirements.
Comments on this unit standard
Please contact the Primary Industry Training Organisation standards@primaryito.ac.nz if
you wish to suggest changes to the content of this unit standard.
 New Zealand Qualifications Authority 2016