Unit of competency Outline

Date retreived
22/07/2026 9:42 PM AWST

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Export product

Export product

Unit of competency
National Code
SFIDIST501C
State Code
D9289
TGA Status
Deleted
DTWD Status
Transition (Deleted)
Current Release Number
1.00
Current Release Date
22/07/2011
View on TGA
State Implementation and Classification
Approved Date
29/02/2012
Field of Education
080311 - International Business
Original Release Date
29/02/2012
Nominal Hours
40
Description
This unit of competency involves contracting to supply product to an overseas customer, and purchasing and packing that product in Australia. This involves developing product specifications, purchasing or obtaining product, organising transport to the overseas customer and ensuring smooth clearance by customs in the importing country. Licensing, legislative, regulatory or certification requirements may apply to this unit. Therefore it will be necessary to check with the relevant state or territory regulators for current licensing, legislative or regulatory requirements before undertaking this unit.
Notes
Elements and Performance Criteria
1. Communicate with suppliers and customers
  • 1.1. Effective culturally appropriate business communication with Australian supplier and overseas customer is established and maintained and conducted in a professional manner.
  • 1.2. Contact with supplier and customer is maintained until sale is completed (or terminated).
  • 1.3. Correct product and market knowledge is demonstrated in all communications with supplier and customer.
2. Purchase product
  • 2.1. Purchase orders for products are placed with approved suppliers.
  • 2.2. Product description is sufficiently detailed so that customer's specifications, exporting and importing country's regulations are met.
  • 2.3. Price, product description, time of delivery and payment terms are negotiated with supplier.
  • 2.4. Contract to purchase is checked and approved by appropriate person before being forwarded to the supplier.
3. Pack and inspect product
  • 3.1. Product to be exported is prepared, processed and packaged under conditions that meet exporting and importing country's requirements.
  • 3.2. Product is labelled according to exporting country's regulations, importing country's requirements and product identification is recorded.
  • 3.3. Product is checked before and after packing to ensure that it meets exporting and importing country's requirements, and, if required, samples are taken for independent analysis and records of checks are maintained.
  • 3.4. Product which is part of a consolidated consignment is stored at the appropriate temperature until distribution to customer is implemented.
4. Complete documentation
  • 4.1. All documentation associated with the transaction is completed.
  • 4.2. Documentation shows all information required to identify product, supplier and customer contract and is completed to the satisfaction of exporting and importing country's requirements.
  • 4.3. Contracts to supply product are not signed and dispatched until checked by appropriate person.
  • 4.4. Copies of appropriate documentation are sent to approved storage firm, agent or direct to customer, as required.
5. Arrange distribution of product
  • 5.1. Transportation is arranged to ensure that product reaches customer at the agreed time and condition.
6. Manage records
  • 6.1. Records of all communications with supplier and customer are maintained and are filed against a contract number.
  • 6.2. Records from transport company/cold storage firm/agent or customer are checked to confirm that correct product has been dispatched, product has been checked against manifest, the container number is consistent with that on the documentation and that the container's seal was still intact when dispatched.
  • 6.3. Records, in compliance with packer's quality assurance program, are filed to provide records of product identification and traceability.
  • 6.4. Records of export documentation are checked for completion before being filed against contract number.
  • 6.5. Records of supplier/customer complaints are maintained and copies forwarded to the appropriate person for resolution.
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
AQIS requirements
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
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
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.
Communication may include:
email
face to face
facsimile
letter
telephone and SMS.
Product and market knowledge may include:
AQIS Export Control (Fish) Order
assessment of spoilage defects and parasites
contract to supply
correct marketing name
harvest or fishing area
importing country requirements
local and overseas market situation
potential food safety hazards
presentation of product
prohibited species
protected species
seasonality
shelf life of fresh or frozen product
species' scientific name.
Specifications may include:
delivery point
dried, salted and pickled seafood
fresh and frozen seafood
gross weight or net weight
mode of transport
packaging
product form
species
time of delivery
weight grade, count grade and grade code.
Documentation may include:
contract to purchase/supply
enterprise product testing/quality forms
export documentation in compliance with AQIS requirements
importing countries' requirements.
Transportation may include:
air
containers
rail
road.
Records may include:
AQIS requirements
computer/computer storage
manual/paper file.
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:
negotiate, arrange and undertake the export of product from Australia (or other country) that meets the needs of the importing customer and importing customer's country, as well as meeting the exporting country's food safety requirements, and at a profit.

Assessment must confirm knowledge of:
species likely to be in demand overseas
species suitable for export from Australia
AQIS regulations for the preparation and export of product.
Context of and specific resources for assessment
Assessment is to be conducted at the workplace or in a simulated work environment.

Resources may include:
a full set of negotiable documentation
access to:
NATA-certified testing laboratories
central fish markets or other seafood suppliers
cold storage facilities
AQIS registered processing/packing establishments
samples of seafood product
examples of customer's specifications
samples of contract to purchase
samples of contract to supply.

Method of assessment
The following assessment methods are suggested:
prepare a full set of negotiable documentation
correspondence or records of discussions with customers and suppliers.
Guidance information for assessment
This unit may be assessed holistically with other units within a qualification.
Replaces
State Code National Code Title Type
S4261 SFIDIST501B Export product Unit of competency