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.

Stock quality parameters:
· alive or dead (slaughtered)
· percentage survival, percentage within specifications
· behaviour (live stock)
· physical appearance
· type and extent of damage
· size or weight grades
· sex or maturation status
· body condition (fat content, meat yield)
· shape or colour
· other quality criteria according to customer requirements.

Post-harvest handling:
· slaughter or sedation
· shellfish depuration
· grading
· cleaning
· icing or temperature control
· packing for transport to processing plant
· preparation for live transport, including purging
· packing for live stock transport.

Ecologically sustainable development (ESD) principles:
· animal welfare requirements
· disposal of wastes
· health issues
· protected species (crocodiles, turtles, seahorses, giant clams).

Compliance records:
· production returns
· protected species.

Enterprise records:
Production statistics (percentage survival, percentage other specifications, percentage of other quality parameters: growth rate, food conversion ratio, meat yield, numbers produced or sold).

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 standard include:
· quality parameters in specific types of stock
· production cycle for specific types of stock
· quality control procedures relevant to harvesting, grading and storage of stock
· requirements and welfare of stock (live)
· harvesting techniques
· appropriate post-harvest techniques.

Practical skills
The essential skills a person needs to perform work to the required standards include:
· interpreting orders or sales and production information
· developing harvest schedules
· managing staff
· planning
· interpreting government regulations.

Literacy skills used for:
· reading market and production information, harvest and equipment reports
· filling out compliance related forms
· recording harvest-related data in enterprise records.

Numeracy skills used for:
· calculating percentage survival, and percentage quality parameters
· calculating averages, loads, and quantities.

Critical aspects of competence
Assessment must confirm the ability to:
· develop a harvest schedule and manage its implementation and post-harvest requirements.

Assessment must confirm knowledge of:
· harvesting techniques and post-harvest processes
· quality assurance principles.

Interdependent assessment of units
This unit may be assessed after/with:
· SFIAQUA409A - Supervise stock production activities.

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

Method of assessment
The following assessment method is suggested:
· workplace project.

Resources required for assessment
Resources may include:
· workplace or simulated workplace with actual harvest underway, including supervisor and staff.