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
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:
applying animal welfare ethics and procedures
appropriate disposal of waste feeds
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
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).
Feeding schedule may include:
any specific requirements, such as:
feeding trays
observations to be made
special care or feeding techniques
feed types and location of stores
feeding method and equipment requirements
frequency (e.g. times per day/per hour)
culture stock and culture or holding structure to be fed
nutriments and natural sources of nutriments and food
period over which feeding is to be carried out
quantities (e.g. weight and volume)
time at which feeding is to be carried out.
Nutriments may include:
enrichment formulae
feeds (e.g. micro-algae, pellets, powders and emulsions)
green water
nutrients, fertilisers or other chemicals.
Equipment may include:
feed trays
hoppers, buckets or bags
mechanised or automated:
belt
blower
clock
demand
smart
spinner
scoops
transport:
forklifts
motorbikes
vehicles
vessels.
Feed may include:
brand and batch
emulsions or broths
flakes or chips
live:
algae
brine shrimp
copepods
insects and other invertebrate
nematodes
polychaetes
rotifers
zooplankton
moist, semi-moist or dry
natural or formulated (e.g. artificial or man-made)
pellets, powders, crumbles or granules
plants:
aquatic
micro-algae
seaweed
sinking or floating
size and shape.
Culture or holding structures may include:
cages, pontoons, enclosures and pens, including associated moorings, anchors 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.
Records may include:
per cent in feed trays at start and at end
amount of feed required
amount of feed actually provided
daily consumption
feed quality measures, such as presence/level of dust, pests and contaminants
labour content (e.g. hours/day/week)
number of feeds undertaken
time between feedings.

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:
interpret and follow feeding schedule
feed stock by hand or using mechanical devices
make and record observations about stock behaviour during feeding.

Assessment must confirm knowledge of:
conditions affecting feeds
factors affecting feed quality of formulated feeds
feeding equipment
feeding methods
feed types
specific feeding requirements of stock.
Context of and specific resources for assessment
Assessment is to be conducted at the workplace or in a simulated work environment, which reflects the range of conditions that may influence feeding activities in a workplace typical of the local area.

Resources may include:
feed record data sheets
feeding schedule
range of stock and culture structures relevant to the local area
range of feed products and appropriate feeding equipment
work procedures for feeding formulated diets or increasing access to natural feeds.
Method of assessment
The following assessment methods are suggested:
practical exercises
practical demonstration
written or oral short-answer testing.
Guidance information for assessment
This unit may be assessed holistically with other units within a qualification.