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:
biodiversity and genetically modified organisms
biosecurity, translocation and quarantine
business or workplace operations, policies and practices
correct marketing names and labelling
environmental hazard identification, risk assessment and control
food safety/Hazard Analysis Critical Control Point (HACCP), hygiene and temperature control along chain of custody, and Australian Quarantine Inspection Service (AQIS) Export Control (Fish) orders
health and welfare of aquatic animals
maritime operations, safety at sea and pollution control
OHS hazard identification, risk assessment and control.
OHS guidelines may include:
appropriate workplace provision of first aid kits and fire extinguishers
codes of practice, regulations and/or guidance notes which may apply in a jurisdiction or industry sector
enterprise-specific OHS procedures, policies or standards
hazard and risk assessment of workplace, maintenance activities and control measures
induction or training of staff, contractors and visitors in relevant OHS procedures and/or requirements to allow them to carry out their duties in a safe manner
OHS training register
safe lifting, carrying and handling techniques, including manual handling, and the handling and storage of hazardous substances
safe systems and procedures for outdoor work, including protection from solar radiation, fall protection, confined space entry and the protection of people in the workplace
systems and procedures for the safe maintenance of property, machinery and equipment, including hydraulics and exposed moving parts
the appropriate use, maintenance and storage of PPE.
Food safety and hygiene regulations and procedures may include:
Australian Shellfish Sanitation program
equipment design, use, cleaning and maintenance
exporting requirements, including AQIS Export Control (Fish) orders
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)
product labelling, tracing and recall
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.
ESD principles may include:
applying animal welfare ethics and procedures
appropriate disposal of waste feeds
control of effluents, chemical residues, contaminants, wastes and pollution
improving energy efficiency
increasing use of renewable, recyclable and recoverable resources
minimising noise, dust, light or odour emissions
reducing emissions of greenhouse gases
reducing energy use
reducing use of non-renewable resources
undertaking environmental hazard identification, risk assessment and control.
PPE may include:
gloves, mitts or gauntlets, and protective hand and arm covering
buoyancy vest or personal floatation device (PFD)
hard hat or protective head covering
hearing protection (e.g. ear plugs and ear muffs)
non-slip and waterproof boots (gumboots) or other safety footwear
personal locator beacon or Emergency Position Indicating Radio Beacon (EPIRB)
protective outdoor clothing for tropical conditions
safety harness
sun protection (e.g. sun hat, sunscreen and sunglasses)
uniforms, overalls or protective clothing (e.g. mesh and waterproof aprons)
waterproof clothing (e.g. wet weather gear and waders).
Cultured or held stock may be:
adults, broodstock (ready to breed), seedstock or stockers, eggs and sperm, fertilised eggs, larvae, post-larvae, seed, spat, hatchlings, yearlings, juveniles, fry, fingerlings, yearlings, smolt, sporophytes, seedlings and tissue cultures
finfish, crustaceans, molluscs, aquatic reptiles, amphibians, polychaete worms, plankton, micro-algae, seaweed, aquatic plants, live rock, sponges and other aquatic invertebrates
for human consumption (seafood), stockers for other farms, stockers for conservation or recreational fishing, display or companion animals (ornamentals), and other products, including pearls, skins, shells, eggs, chemicals and pigments
wild caught, hatchery or nursery reared.
Feeding schedule may include:
any specific requirements for:
feeding trays or other receptacles
impact of culture system design on feeding and water flow
local conditions which can affect feed supply availability or uptake
maximisation of uptake of naturally occurring organisms or fertilised 'green water'
observations to be made
preparation (e.g. quantity, washing, sieving, enrichment, and addition of antibiotics or other therapeutics)
special care or feeding techniques
the stocking density or numbers of stock
feed types and location of stores
feeding method (e.g. natural, hand, demand and mechanised)
frequency (e.g. times per day, per hour)
location of stock, stock types and age groups to be fed
period over which feeding is to be carried out
quantities (e.g. weight and volume)
time at which feeding is to be carried out.
Feed types may include:
brand or batch
formulated feeds:
emulsions
flakes
micro-particles
pellets
powders
live cultures:
brine shrimp
copepods
micro-algae
rotifers
naturally occurring organisms, such as fertilised 'green water'
nematodes
polychaetes
seaweed
sinking or floating
size and shape
zooplankton.
Basic quality of feed may include:
dust and physical contaminant-free
free of insect, rodent or moisture damage
mould-free
non-rancid
within labelled use-by period.
Advanced quality analysis may include:
absence of biotoxins
absence of chemical contaminants
proximate analysis
rancidity of meals and ingredients
Vitamin C or other ingredient deficiencies.
Feeding equipment may include:
hands, buckets, bags, scoops and shovels
feed hoppers, buckets or bags
mechanised or electronic:
air blower or water cannon
automatic or demand feeders (e.g. clock, belt, demand and spinner)
CCTV for in-water observations
floating silo or other centralised feeding stations
smart feeders (computerised feedback)
motorised or hydraulic lifting equipment, such as forklift, Hiab or other cranes
transport equipment:
motorbikes
vehicles or tractors
vessels.
Conditions affecting feeding activity and operations may include:
algal blooms
feed additives and attractants
moult or breeding cycle
presence and activity of predators
presence of natural foods
quality of feeds
rainfall
size of individuals
stock density and biomass
stock health
strong winds and rough water
temperature
tides or water flow
time of day and light conditions
water quality, particularly dissolved oxygen.
Advanced observations may include:
condition and calibration of feeding equipment
health and condition of stock (e.g. prawns in feed tray, fullness of gut, discolouration and loss of appendages)
percentage of feed lost or wasted
remaining diet or uneaten food
specific feeding behaviour
spread/distribution of feed.
Required samplings may include:
culture organism size, weight and general appearance/condition
density, types and sizes of natural foods
food particles or pellets
water quality (particularly oxygen).
Maintenance and repair checks may include:
basic repairs, such as replacing cotter pins
cleaning feed residues from hoppers, pipes and lines
lubrication and cleaning of moving parts
removal of fouling or other debris
repair of bins, baskets, scoops and other plastic or fibreglass products.
Relevant feeding data, observations or information :
amount of feed provided
amount of feed required
basic feed quality
daily consumption
general stock condition
number of feeds undertaken
percentage in feed trays at end
percentage in feed trays at start
time between feedings
time of feed
type, batch and size of feed.

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 the ability to:
coordinate staff responsible for feeding stock
maximise the uptake of feed by stock through an effective feeding schedule and strategies that compensate for identified conditions which inhibit or limit feed uptake.

Assessment must confirm knowledge of:
factors and conditions that inhibit or limit feed uptake
feeding requirements of identified stock, stock types and age groups
feed types.
Context of and specific resources for assessment
Assessment is to be conducted at the workplace or in a simulated work environment. Assessment should cover the range of stock and factors and conditions that inhibit or limit the uptake of feed typical of the region.

Resources may include:
feeding equipment and feed
on-site scenario or case study
research reference material
staff carrying out feeding that can be coordinated
stock to be fed.
Method of assessment
The following assessment methods are suggested:
case study analysis
demonstration
project (work or scenario based)
research assignment
written or oral short-answer testing.
Guidance information for assessment
This unit may be assessed holistically with RTE3704A Coordinate worksite activities, and other units within a qualification.