Elements and Performance Criteria

The range of variables places the competency in context and allows for differences between enterprises and workplaces, including practices, knowledge and requirements. The range of variables also provides a focus for assessment and relates to the unit as a whole. The following variables may be present.

Buying systems:
· auction systems
· purchase direct from fisher/co-operatives
· use of agents or middlemen.

Communication:
· face-to-face
· facsimile
· letter
· telephone
· e-mail
· cable.

Supplier:
· wholesaler
· fisher
· seafood farmer
· fishermen's co-operative
· importer
· exporter
· central market.

Product knowledge:
· Australian Food Standards Code
· species' scientific name
· correct marketing name
· harvest or fishing area
· prohibited species
· seasonality.

Market knowledge:
· saleability of product
· availability of product throughout Australia and overseas
· open and closed fishing areas
· up-to-date directories of industry members
· industry contacts
· local and overseas market situation.

Specifications:
· fresh, frozen and preserved seafood
· species
· product form
· trim details
· size grades
· country of origin
· price.

Food safety and quality:
· potential food safety hazards
· assessment of spoilage, defects and parasites
· assessment of freshness
· seasonality
· shelf life of fresh and frozen product
· presentation of product.

Records:
· manual or paper file
· computer/computer storage.

Regulations and requirements:
· customers' requirements
· state and territories' food regulations
· AQIS requirements for food entering Australia
· enterprise procedures
· enterprise food safety program
· enterprise quality assurance system.
· fisheries regulations
· trade practices regulations
· enterprise Occupational Health and Safety policy.

Customer's requirements:
· payment terms
· packaging
· weight
· weight grade, count grade, code grade
· time of delivery
· delivery address
· transport mode.

Each unit of competency has an evidence guide that relates directly to the performance criteria and the range of variables. Its purpose is to guide assessment of the unit in the workplace and/or training program. The following components provide information to assist this purpose.

Underpinning knowledge
The essential knowledge and understanding a person needs to perform work to the required standards include:
· product knowledge such as species recognition, quality, potential food safety hazards and specifications
· market knowledge for the species such as seasonal demand, prices and supply conditions.

Practical skills
The essential skills a person needs to perform work to the required standards include:
· assessing seafood quality against a product specification
· systematic filing and organisation of work space
· effective negotiation.
· basic computer literacy.

Literacy skills used for:
· reading enterprise procedures
· writing letters
· completing complex forms
· reading industry magazines
· identifying and tracing product.

Numeracy skills used for:
· calculating gross margins, percentage mark-ups and discounts
· manipulating buying and selling margins to maintain profit margins.

Critical aspects of competence
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:
· species likely to be in demand in Australia
· where to buy seafood in Australia and overseas
· effective communication
· effective negotiation.

Interdependent assessment of units
This unit may be assessed after/with:
· No recommendations.

Context of assessment
Assessment is to be conducted at the workplace or in a simulated work environment.

Method of assessment
The following assessment methods are suggested:
· role play
· correspondence or records of discussions with customers/suppliers.

Resources required for assessment
Resources may include:
· visits to auction systems
· visits to fishermen's co-operatives
· examples of product to be sold
· examples of customer's requirements
· product specifications
· product to be inspected
· industry member directories.