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:
business or workplace operations, policies and practices:
commercial law, including fair trading and trade practices
consumer law
corporate law, including registration, licensing and financial reporting
disability policies and practices
equal opportunity, anti-discrimination and sexual harassment
industrial relations and awards, individual employment contracts and share of catch agreements
jurisdictional variations
superannuation
taxation
trade practices
warnings and dismissals
worker's compensation
ecologically sustainable development (ESD) principles, environmental hazard identification, risk assessment and control
fisheries or aquaculture regulations, permits, licences, quotas, catch restrictions, and other compliance requirements, including:
Australian Exclusive Economic Zone
international treaties and agreements
food safety, Hazard Analysis Critical Control Point (HACCP), hygiene and temperature control along chain of custody
imports quarantine and inspection, and importing approved arrangements for Australian Quarantine Inspection Service (AQIS), Australian Customs Service (ACS) and Biosecurity Australia (BA)
occupational health and safety (OHS) hazard identification, risk assessment and control
product quality assurance
correct naming and labelling (e.g. country of origin, Australian Fish Names Standard and eco-labelling)
correct quantities, sizes and other customer requirements
third-party certification (e.g. Australian Grown and ISO 14001:2004 Environmental management systems).
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, including AQIS Export Control (Fish) orders
handling and disposal of condemned or recalled seafood products
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)
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 and state and territory food regulations
temperature and contamination control along chain of custody.
PPE may include.

insulated protective clothing for freezers or chillers and refrigeration units
non-slip and waterproof boots (gumboots) or other safety footwear
protective hair, beard and boot covers.
Communication may include:
email
face to face
facsimile
letter
online
telephone and SMS.
Suppliers may include:
central market
exporter
fisher
fishermen's cooperative
importer
seafood farmer
wholesaler.
Product knowledge may include:
Australian Food Standards Code
correct marketing name
harvest or fishing area
product form
prohibited species
seasonality
species' scientific name.
Market knowledge may include:
availability of product throughout Australia and overseas
industry contacts
local and overseas market situation
open and closed fishing areas
saleability of product
up-to-date directories of industry members.
Buy may be by:
auction
direct purchase from fisher/cooperative/farm
use of agent or middleman, or wholesaler.
Specifications may include:
country of origin
fresh, frozen and preserved seafood
price
product form
size grades
species
trim details.
Records may include:
computer/computer storage
manual or paper file.
Transactions may include information on:
delivery address
packaging
payment terms
time of delivery
transport mode
weight
weight grade, count grade and code grade.

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:
buy seafood that meets the needs of the customer for species, specifications and time of delivery, as well as meeting food safety and other trading requirements, and at a price that is profitable for the business.

Assessment must confirm knowledge of:
effective communication
effective negotiation
species likely to be in demand in Australia
where to buy seafood in Australia.
Context of and specific resources for assessment
Assessment is to be conducted at the workplace or in a simulated work environment.

Resources may include:
access to auction systems
access to fishermen's cooperatives
examples of product to be sold
examples of customer's requirements
industry member directories
product specifications
product to be inspected.
Method of assessment
The following assessment methods are suggested:
portfolio of correspondence or records of discussions with customers/suppliers
role-play.
Guidance information for assessment
This unit may be assessed holistically with other units within a qualification.