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.
Cultured or held stock may include:
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 and oligochaete 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.
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 Points (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
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
preventing live cultured or held organisms from escaping into environment
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).
Harvest may include:
drain harvests (stock may be picked up from the pond/tank or collected from the effluent)
fish pumps
full or partial
netting or lining (e.g. handlines or rods)
sieves or bags
trap harvesting.
Harvest schedule may include:
cultured stock to be harvested
destination of harvested stock
equipment required for harvest operations
period over which harvest is to be carried out
quantities and specific quality parameters of stock
time at which harvest is to be carried out
work team members to be involved.
Equipment may include:
bait and attractants
harvesting equipment:
dilly nets, drop nets, scoop nets, trawl/prawn nets, cast nets, crowd nets, gill nets, traps (e.g. bait and opera house traps) and wing nets
fish pumps or brails
flow traps
handlines and fishing lines
substrate and hides
holding and transport equipment:
bags
baskets
bins
buckets
tanks
trays
troughs.
Culture or holding structures or systems may include:
blowers, aerators, paddlewheels and aspirators
greenhouses, hothouses and igloos
pest, predator and disease control structures
water supply and disposal or effluent systems, including pumps, pipes, canals, channels, settlement ponds and storage dams
cages, pontoons, enclosures and pens, including associated moorings, anchors, floats and markers
dams, ponds and pools
display tanks, aquaria and aquascapes
grow out facilities, hatcheries and nurseries
harvesting swimways, canals or channels
live holding tanks, bins, cages and pens
longlines, posts, racks and rails, rafts, fences, socks, trays, sticks, baskets, modules, barrels, bags and panels
open, flow-through, closed and semi-closed systems
purging or depurating systems
tanks, raceways and recirculating systems.
Post-harvest facilities may include:
cooking
holding, depurating or purging
packing
processing, including shucking molluscs, gill-gutting and bleeding, scaling or cleaning and icing or temperature manipulation
sedation, including ice, carbon dioxide or anaesthetics
slaughtering
sorting or grading.
Dangerous stock may include:
crocodiles
poisonous molluscs
stock with spikes, spines and teeth.
Quality parameters may include:
body condition, including fat content and meat yield
physical appearance
sex and maturation condition
shape and colour
size or weight
type and extent of external damage.

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:
harvest stock according to harvest schedule, supervisor's instructions and with minimal risk of stock stress or damage.

Assessment must confirm knowledge of:
grading procedures
stock behaviour in relation to harvest activities
work procedures for harvest equipment operations.
Context of and specific resources for assessment
Assessment is to be conducted at the workplace while harvest is under way or in a simulated work environment.

Resources may include:
culture or holding structures with/in water containing stock that exhibits a range of quality parameters
harvest schedules
harvesting equipment, work procedures and manufacturer guidelines
holding and transporting equipment
post-harvest processing facilities.
Method of assessment
The following assessment methods are suggested:
practical demonstration
written or oral short-answer testing.
Guidance information for assessment
This unit may be assessed holistically with other units within a qualification.