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.
Basic post-harvest activities may include:
anaesthesia or sedation
cool room storage
depuration or shellfish sanitation
dips, drips and sprays
icing, chilling, ice slurry or refrigeration
meeting quarantine or biosecurity requirements
on-facility transport of livestock or product
packing
preparation for off-facility transport of dead stock or product
purging or holding (live)
sorting, grading or removing half pearls from molluscs
washing, cleaning and hydrating.
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:
adhering to protected areas, marine or land parks
adhering to the Convention on International Trade in Endangered Species of Wild Flora and Fauna (CITES), the Ramsar Convention, World Heritage and other international treaties for which Australia is a signatory
adhering to translocation of livestock and genetic material, and health certification
applying animal welfare ethics for handling, holding and slaughter
appropriate disposal of waste feeds, mortalities and other dead biological matter
facility quarantine, biosecurity and control of weeds, pests, predators and diseases
genetically modified organisms, biodiversity and conservation Acts
implications on biodiversity and protecting native and protected species
imports quarantine and inspection, and approved arrangements for AQIS, Australian Customs Service (ACS) and Biosecurity Australia (BA)
managing, controlling and treating effluent waste and reducing contaminants
minimising noise and exhaust or odour emissions
minimising the unsafe use and disposal of maintenance debris, such as oil containers and chemical residues, and hazardous substances, such as fuel and oils
monitoring and controlling biological oxygen demand (BOD) of effluent water
reducing damage to native vegetation and animals
reducing dust problems, soil disturbance and increased run-off flows from machinery use and unsafe cleaning and servicing activities
reducing live cultured or held organisms from escaping into environment
refuelling and bunkering, and control of pollution at sea
sustainable fisheries requirements, such as size limits, quotas, season restrictions, population dynamics, fishing impacts and fisheries management strategies
using and recycling water, and reducing energy use.
PPE may include:
buoyancy vest or personal floatation device (PFD)
gloves, mitts or gauntlets, and protective hand and arm covering
hearing protection (e.g. ear plugs and ear muffs)
hard hat or protective head covering
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)
waterproof clothing (e.g. wet weather gear and waders).
Harvest specifications may include:
acceptable quality specifications
culture or holding structures to be harvested
destination of harvested stock
harvesting objectives:
gathering stock
cleaning, moving and handling stock
holding stock
sorting and grading stock
period over which harvest is to occur
pre-harvest conditioning of stock (e.g. starvation and purging)
quantities to be harvested
slaughter procedures
temperature requirements (e.g. ice and slurries)
timing of harvest
written or verbal.
Resource requirements may include:
boxes and packing materials
depuration or purging facilities
half pearl harvesting equipment
harvesting equipment:
bait, attractants and foods
crowd nets and fish pumps or brails
dilly nets, drop nets, scoop nets, trawl/prawn nets, cast nets, gill nets, traps (e.g. bait and opera house traps) and wing nets
flow traps
handlines and fishing lines
hides (used with dip nets)
holding and on-farm transport equipment:
bins
buckets
tanks
troughs
labour:
forklift operators
harvest workers
specialised equipment operators
transport operators
vessel operators
ice and coolants
slaughter and sedation/chilling equipment
vessels, vehicles, trucks and trailers.
Risk factors may include:
adverse climatic conditions
equipment damage or breakdown
OHS
predator attack/damage
stock damage and mortalities
stock escape.
Quality specifications may include:
body condition (e.g. fat content and meat yield)
general condition
live or dead
percentage acceptable
physical appearance, type and extent of external damage
parasites (present) or other health issues (e.g. mud worm, gill crustaceans and lice)
sex or maturation condition
shape or colour
size or weight
whole or processed.
Live stock may include:
crustaceans
finfish
live-feeds or algae
molluscs
ornamentals.
Labels and documentation may include:
destination details, including contact number
dispatching company details, including contact and emergency numbers
farm, facility or lease number or details
transport company, including contact number
type of stock and grade, quality or size
warning labels (e.g. 'live seafood', 'keep cool' and 'fragile').
Shipment report may include:
destination
quality and quantity of stock sent
special conditions or observations.
Storage facilities may include:
aeration or oxygenation
dry (in air)
heating
humidity
refrigeration and chilling
snap and deep freeze
wet (in water).
Condition report may include:
backup equipment availability
equipment problems
regular maintenance and repairs
repairer's contact numbers.

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 the harvest of stock and post-harvest activities, including
sorting and grading
holding and removal from water/holding facility
on-farm transport
monitor and test quality
monitor holding conditions
monitor storage conditions.

Assessment must confirm knowledge of:
harvest and post-harvest principles and practices
OHS standards consistent with harvest schedule and operational guidelines
risks and mitigation procedures.
Context of and specific resources for assessment
Assessment is to be conducted at the workplace while harvest and post-harvest activities are underway or in a simulated environment.

Resources may include:
harvest specification or schedule
staff to coordinate
stock to harvest.
Method of assessment
The following assessment methods are suggested:
demonstration
practical exercises
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.