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
Australian Quarantine Inspection Service (AQIS) and other import requirements
business or workplace operations, policies and practices
correct marketing names and labelling
ESD principles, environmental hazard identification, risk assessment and control
fisheries or aquaculture regulations, permits and licences
food safety, Hazard Analysis Critical Control Point (HACCP), hygiene and temperature control along chain of custody
Indigenous land rights and cultural activities, including fishing by traditional methods
health and welfare of aquatic animals
maritime and occupational diving 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
clean, uncluttered, hygienic workplace
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
display, packaging and sale of food, including seafood and aquatic products
equipment design, use, cleaning and maintenance
exporting requirements, AQIS Export Control (Fish) orders
handling and disposal of condemned or recalled seafood products
HACCP and other risk minimisation 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 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
temperature and contamination control along chain of custody.
ESD principles may include:
applying animal welfare ethics and procedures
controlling effluents, chemical residues, contaminants, wastes and pollution
controlling weeds, pests, predators and diseases, and stock health maintenance
maintaining biodiversity by sustainable fisheries or broodstock/seedstock collection
minimising noise, dust, light or odour emissions
reducing energy use
reducing interactions with native and protected flora and fauna, marine or land parks or areas
reducing live cultured or held organisms from escaping into environment
undertaking environmental hazard identification, risk assessment and control
undertaking facility quarantine, biosecurity and translocation of livestock and genetic material
using and recycling of water, and maintaining water quality.
PPE may include:
buoyancy vest or personal floatation device (PFD)
gloves, mitts or gauntlets, and protective hand and arm covering
hard hat or protective head covering
hearing protection (e.g. ear plugs and ear muffs)
insulated protective clothing for freezers or chillers and refrigeration units
non-slip and waterproof boots (gumboots) or other safety footwear
personal locator beacon or Emergency Position Indicating Radio Beacon (EPIRB)
protective eyewear, glasses and face mask
protective hair, beard and boot covers
protective outdoor clothing for tropical conditions
respirator or face mask
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).
Checked may include:
by-catch reduction devices
connecting devices for wear
rips, holes and worn netting
security of hangings for net and lashings for ground gear and floatation
symmetry of:
bridles
foot ropes
head ropes
sweeps.
Criteria may include:
absence
cracks
distortion
internal and external damage to rope
looseness
wear limit.
Components may include:
ballast
by-catch reduction devices
connecting devices:
knots
clips
flags, buoys and droppers
floatation devices
hangings
netting material
sweeps and bridles.
Machinery may include:
capstans
dinghies
line haulers
net drums.
Used may mean:
gear is guided onto machinery operated by other personnel
fishing gear is connected to the machinery
machinery is operated under supervision.
Containment devices may include:
brine tanks
fish boxes:
exchangeable market boxes
freezing cartons
wash boxes
ice rooms
pounded deck areas
sorting trays.
Prepared may mean:
boxes sufficient for sorting are arranged ergonomically
brine tank hatches arranged
cleaned
disinfected
exchangeable market boxes are accounted for
freezer carton liners applied
freezing cartons assembled.
Sorted may include:
as by-catch
as seafood for retention
by legal length
by sex:
male or female
sexual stage
by size
by species.

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 t his unit
Assessment must confirm the ability to:
handle and sort seafood with regard to food safety and hygiene, and food quality
lash ground gear and/or floatation devices
maintain and prepare beach seining or gill netting gear ready for deployment, and to retrieve the gear to the vessel
prepare, deploy and retrieve common gear components
renew damaged net hangings
repair all aspects of the gear (except damaged netting)
sort and contain the catch.

Assessment must confirm knowledge of:
criteria for assessing the quality of gear components
order in which gear components are connected and disconnected
principles of personal and vessel hygiene.
Context of and specific resources for assessment
Assessment is to be conducted at the workplace or in a simulated work environment.

Resources may include:
fully operational vessel with beach seining or gill netting gear and catch suitable for sorting.
Method of assessment
The following assessment methods are suggested:
observation of practical demonstration
practical exercises
project work
written or oral short-answer testing.
Guidance information for assessment
This unit may be assessed holistically with other units within a qualification.