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 are followed including:
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
OHS hazard identification, risk assessment and control.
OHS guidelines may include:
appropriate workplace provision of first aid kits and fire extinguishers
clean, uncluttered, hygienic workplace
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 and 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 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
controlling 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
preventing live cultured or held organisms from escaping into environment
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
protective hair, beard and boot covers
insulated protective clothing for freezers or chillers and refrigeration units
non-slip and waterproof boots (gumboots) or other safety footwear
protective eyewear, glasses and face mask
uniforms, overalls or protective clothing (e.g. mesh and waterproof aprons).
Transport container and other equipment may include:
activated carbon or zeolites additives for transport water
addition of water conditioners or antibiotics to transport water
bubble wrap and cling wrap
cardboard box and outer coverings
container divisions that separate stock
cooling device, such as thermofreeze pack or ice bottle
fish bin
fish transporter, including backup equipment
foam lining
foam or plastic esky or cooler
heating device, such as bag of warm water or heated thermofreeze pack
insulation cover
jute or woven shellfish bag
oxygen supply, such as oxygen cylinder, air stone, tablet and generator
plastic bags and liners
polystyrene foam box
spare parts and equipment
substrate, such as plastic mesh, coconut fibre, sawdust, wood, wool, paper cuttings or cotton wool
tanker
ties, labels, rings and tape
transport water
waxed cardboard box.
Transport requirementsorregulations may include:
airline requirements
AQIS requirements (imports and exports)
exotic or pest species
humane handling of animals
labelling for stock traceability
movement of native animals
road and rail transport regulations
translocation of wild caught stock or hatchery-bred stock.
Stock may include:
for live transport in water:
aquatic plants (cuttings or whole plants)
freshwater, brackish water and marine fin fish and other aquatic animals
live rock, corals and other invertebrates
ornamental and aquarium animals
for live transport without water or supplementary oxygen:
abalone
aquatic plants (cuttings or whole plants)
bugs
crabs
eels
freshwater crayfish
Kuruma Prawns
oysters, mussels and other bivalves
rock lobsters
types for live transport:
adults that are close to market size
aquatic plants or seaweeds/macro-algae
broodstock
fertilised eggs (fin fish or reptiles)
juveniles, including fry, fingerlings, smolt, seed, spat and hatchlings
larvae fin fish, molluscs, crustaceans and other invertebrates
micro-algae or live feeds
sub-adults.
Order specifications may include:
appendage length, such as fins, legs, tails and claws-fin factor
body shape
colour
conditions factor
numbers
packing and labelling instructions
quality
sex
size
species.
Prepared for transport may include:
addition of anaesthetics, water conditioners, probiotics, Vitamin C or antibiotics
lowering of ambient or water temperature
prophylactic treatment for removal of parasites
purging (holding in clean water whilst digestive tracts are emptied)
quarantine.
Preparation container may include:
bin or bucket
flow through
glass aquaria
net, cage or pen
race way
recirculating
static
tank.
Water quality factors may include:
alkalinity
ammonia
carbon dioxide
dissolved oxygen
hardness
nitrate
nitrite
pH
salinity
temperature
turbidity.
Environmental conditions may include:
humidity
light
temperature.

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:
prepare, treat and pack live stock for transport in a manner that takes into account order specifications and species' requirements whilst in transport
recognising dying seafood intended to be distributed alive.

Assessment must confirm knowledge of:
transport, handling and packaging methods appropriate for the species
common seafood defects, diseases and parasites
how to use a calculator
seafood or other aquatic species and product types.
Context of and specific resources for assessment
Assessment is to be conducted at the workplace or in a simulated work environment. It should cover live fish, crustaceans and molluscs or other aquatic products common to the region and the packaging and transport methods in use. At least two (2) different species, product types or sizes should be involved.

Resources may include:
calculator
data sheets for recording information
labelling materials and tools
order specifications
packaging materials and container labels
sample invoices
sample workplace specifications
scales
stock in sufficient quantity to fill the container
transport vessel container and other equipment
transport water or substrate.
Method of assessment
The following assessment methods are suggested:
demonstration, such as handling and packaging
practical activities
written or oral short-answer testing.
Guidance information for assessment
This unit may be assessed holistically with other units within a qualification.