Elements and Performance Criteria

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.

Communication:
· face-to-face
· facsimile
· letter
· telephone
· e-mail
· cable.

Product and market knowledge:
· AQIS requirements
· Australian food standards code
· species' scientific name
· correct marketing name
· harvest or fishing area
· prohibited species
· seasonality
· local and overseas market situation
· saleability of product
· potential food safety hazards
· assessment of spoilage defects and parasites
· shelf life of fresh and frozen product
· presentation of product.

Specifications:
· quality
· fresh and frozen, dried, live, salted, pickled seafood
· species
· product form
· packaging
· gross weight or net weight
· weight grade/count grade/code grade
· time of delivery
· delivery point
· mode of transport.

Regulations and requirements:
· customer's requirements
· state and territories' food regulations
· fisheries regulations
· State and Territories' trade practices regulations
· AQIS requirements for food entering Australia
· enterprise procedures
· enterprise food safety program
· enterprise Occupational Health and Safety policy
· work enterprise place quality assurance system.

Documentation:
· contract to supply
· contract to purchase
· import documentation in compliance with AQIS requirements
· enterprise product testing/quality forms.

Records:
· manual/paper file
· computer/computer storage.

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.

Underpinning knowledge
The essential knowledge and understanding a person needs to perform work to the required standards include:
· product knowledge such as species recognition, quality, potential food safety hazards and specifications
· enterprise procedures
· market intelligence for the species such as degree of demand, prices, supply conditions and seasonality
· international banking procedures.

Practical skills
The essential skills a person needs to perform work to the required standards include:
· assessing seafood quality against a customer's specification
· completely documentation accurately
· filing records systematically
· organising work space
· using a computer and computer program to create and complete documentation.

Literacy skills used for:
· reading enterprise procedures
· writing letters
· completing complex forms
· preparing detailed specifications and contracts to supply and purchase product
· identifying and tracing product.

Numeracy skills used for:
· calculate foreign exchange rates and currency
· manipulate exchange rate currency variables to maintain profit margins.

Critical aspects of competence
Assessment must confirm the ability to:
· negotiate, arrange and undertake the purchase and sale of imported product, that meets both the needs of the supplier and customer as to price, species, specifications and time of delivery, as well as meeting AQIS and other food safety requirements, and at a profit.

Assessment must confirm knowledge of:
· species likely to be in demand in Australia
· species suitable for import into Australia.

Interdependent assessment of units
This unit may be assessed after/with:
· No recommendations.

Context of assessment
Assessment is to be conducted at the workplace or in a simulated work environment.

Method of assessment
The following assessment methods are suggested:
· correspondence or records of discussion with customers and suppliers
· preparation of a full set of negotiable documents.

Resources required for assessment
Resources may include:
· visits to cold storage facilities
· visits to AQIS office
· visits to seafood processing facilities
· visits to NATA-certified testing laboratory
· visits to central fish markets
· samples of contract to purchase
· samples of contract to supply
· product specifications
· product to be inspected
· a full set of negotiable documents
· temperature recording devices.