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.

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

Product and market knowledge:
· importing country requirements
· species' scientific name
· correct marketing name
· harvest or fishing area
· protected species
· prohibited species
· seasonality
· local and overseas market situation
· potential food safety hazards
· assessment of spoilage defects and parasites
· shelf life of fresh or frozen product
· presentation of product
· contract to supply.

Specifications:
· fresh and frozen seafood
· dried, salted and pickled seafood
· species
· product form
· packaging
· gross weight or net weight
· weight grade, count grade, grade code.
· time of delivery
· delivery point
· mode of transport.

Regulations and requirements:
· importing countries' food regulations
· exporting countries' food regulations
· Australian Quarantine Inspection Service (AQIS) food processing orders, requirements for food exported from Australia
· fisheries regulations
· State and Territories' trade practices regulations
· enterprise procedures
· enterprise food safety program
· enterprise Occupational Health and Safety policy
· enterprise quality assurance system.

Documentation:
· contract to purchase/supply
· enterprise product testing/quality forms
· export documentation in compliance with AQIS requirements
· importing countries' requirements.

Transportation:
· containers
· air
· road
· rail.

Records:
· computer/computer storage
· manual/paper file
· AQIS requirements.

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
· enterprise procedures
· market intelligence for the species such as degree of demand, prices, supply conditions and seasonality
· AQIS standards for export product.

Practical skills
The essential skills a person needs to perform work to the required standards include:
· assessing seafood quality against a customer's specification
· completing documentation accurately
· filing records systematically
· organising work space
· using of computer program to create and complete documentation.

Literacy skills used for:
· reading enterprise procedures
· writing letters
· completing complex forms
· preparing detailed specifications and contracts to supply and purchase product
· reading and interpreting food standards
· identifying and tracing product.

Numeracy skills used for:
· estimating gross profit margins, and/or calculating a percentage mark up
· calculating extensions of weight and price to give an accurate price of product
· calculating total of invoice or statement
· calculating foreign exchange rates.

Critical aspects of competence
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.

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:
· prepare a full set of negotiable documentation
· correspondence or records of discussions with customers and suppliers.

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