Elements and Performance Criteria

RANGE STATEMENT
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.
Relevant government regulations, licensing and other compliance requirements may include:
ecologically sustainable development (ESD) principles, environmental hazard identification, risk assessment and control
fisheries or aquaculture regulations, permits, licences, quotas, catch restrictions and other compliance requirements, including:
Australian Exclusive Economic Zone
international treaties and agreements
food safety, Hazard Analysis Critical Control Point (HACCP), hygiene and temperature control along chain of custody
imports quarantine and inspection, and importing approved arrangements for Australian Quarantine Inspection Service (AQIS), Australian Customs Service (ACS) and Biosecurity Australia (BA)
business or workplace operations, policies and practices:
commercial law, including fair trading and trade practices
consumer law
corporate law, including registration, licensing and financial reporting
disability policies and practices
equal opportunity, anti-discrimination and sexual harassment
industrial relations and awards, individual employment contracts and share of catch agreements
jurisdictional variations
superannuation
taxation
trade practices
warnings and dismissals
worker's compensation
occupational health and safety (OHS) hazard identification, risk assessment and control
product quality assurance:
correct naming and labelling (e.g. country of origin, Australian Fish Names Standard and eco-labelling)
correct quantities, sizes and other customer requirements
third-party certification (e.g. Australian Grown and ISO 14001:2004 Environmental management systems).
Food safety and hygiene regulations and procedures may include:
Australian Shellfish Sanitation program
display, packaging and sale of food, including seafood and aquatic products
equipment design, use, cleaning and maintenance
exporting requirements, including AQIS Export Control (Fish) orders
handling and disposal of condemned or recalled seafood products
HACCP, food safety program, and other risk minimisation and quality assurance systems
location, construction and servicing of seafood premises
people, product and place hygiene and sanitation requirements
Primary Products Standard and the Australian Seafood Standard (voluntary)
processing, further processing and preparation of food, including seafood and aquatic products
product labelling, tracing and re-call
receipt, storage and transportation of food, including seafood and aquatic products
requirements set out in Australian and New Zealand Food Authority (ANZFA) Food Standards Code and state and territory food regulations
temperature and contamination control along chain of custody.
Costs factors may include:
direct
fixed
indirect
overhead
period
product
variable.
Costing methods may include:
direct labour costs
direct labour hours
machine hours
materials
overheads
work in progress.
Costing options may include:
external suppliers
inventory
labour
machine hours
materials
overheads
process costing
service costing
specialised requirements.
Terms of sale and payment conditions may include:
bank draft
cash
credit
credit cards
discounts (e.g. prompt payment, volume discount and trade discount)
EFTPOS
letter of credit.

EVIDENCE GUIDE
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.
Overview of assessment

Critical aspects for assessment evidence required to demonstrate competence in this unit
Assessment must confirm ability to:
perform tasks necessary to determine the cost factors impacting on the enterprise, develop commercial conditions which will enhance the enterprise and confirm those conditions with clients.

Assessment must confirm knowledge of:
demand curves for the species or season
developing projections for cost, volume and profit
food safety and other relevant requirements
industry and/or competitor pricing strategies
market expectations
options for reducing input costs
processing options
product specifications
quality assurance factors which impact on costs
standard terms and conditions accepted for the industry or sector
the range of historical data relevant to the enterprise costing structure.
Context of and specific resources for assessment
Assessment is to be conducted in the workplace or in a simulated work environment.

Resources may include:
access to enterprise personnel for confirmation of costing data
details of (seafood) resource availability
examples of customer specifications
samples of contracts for supply.
Method of assessment
The following assessment methods are suggested:
project (work or scenario based)
workplace documents, such as data, calculations and reports
written or oral questions.
Guidance information for assessment
This unit may be assessed holistically with other units within a qualification.