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.

Environmental risks:
· contaminants or sources of cross-contamination
· handling and disposal of waste
· handling and storage of hazardous goods
· individual actions that impact on seafood supply chain
· adverse weather conditions
· overfeeding
· by-catch.

Environmental procedures:
· enterprise standard operating procedures
· industry codes of practice
· legal or regulatory requirements
· personal hygiene
· food safety
· handling
· storage
· transportation
· processing.

Responses to environmental risks:
· dealing with risk or incident
· emergency response or action
· reporting
· recording or logging details.

Species and products:
· live or dead
· fish and related products (e.g. roe)
· shellfish and related products (e.g. pearls)
· reptiles and related products (e.g. skins)
· crustaceans
· miscellaneous invertebrates
· seaweed or algae.

Equipment and resources:
· fishing gear
· vessels
· agricultural or farm machinery and equipment
· manufacturing or processing machinery and equipment
· retail equipment
· personal protective equipment
· packing and storage equipment and containers
· other relevant equipment.

Workplace agreements and legislative requirements:
· industrial awards or enterprise bargaining agreements
· individual contracts
· Occupational Health and Safety
· workers' compensation
· superannuation
· equal employment opportunity
· access and equity.

Work instructions:
Written and/or oral directives and instructions.

Key industry sectors:
· fishing, including fishing charter operations
· vessel operations
· fisheries compliance
· aquaculture
· post-harvest:
· transport and distribution
· wholesale and retail
· processing.

Appropriate personnel:
· supervisor
· peers or colleagues
· manager
· mentor
· human resources personnel
· training provider or adviser.

Key seafood industry organisations:
· government departments
· statutory authorities, such as the Fisheries Research and Development Corporation
· professional and industry bodies, including the Australian Seafood Industry Council, Seafood Services Australia and industry training advisory bodies
· co-operatives and marketing bodies
· unions and associations
· other relevant organisations.

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 standard include:
· sectors in the seafood industry
· key processes or steps in the seafood supply chain
· links between and interdependence of key processes in the seafood supply chain
· commercial fisheries, species, products, work regimes, typical equipment used and unique aspects relevant to the enterprise, sector or geographic area
· broad knowledge of key seafood industry organisations
· broad knowledge of employment-related legislation and regulations that impact on the seafood industry
· occupations in the industry and learning and career options
· basic environmental management procedures, regulations and codes of practice relevant to the seafood industry
· broad knowledge of ecologically sustainable development principles and practices
· sustainable energy principles and practices relevant to area of work.

Practical skills
The essential skills a person needs to perform work to the required standard include:
· identification of a range of species, seafood/aquatic products and equipment and resources relevant to the enterprise, sector or geographic area
· awareness of environmental hazards and risks in the work area and application of procedures to minimise environmental impacts.

Literacy skills used for:
· reading labels and descriptions and relevant workplace notices and documentation.

Numeracy skills used for:
· estimating time to complete activities and organise personal schedule.

Critical aspects of competence
Assessment must confirm an ability to complete a range of routine tasks over time, relevant to the individual's area of work responsibility confirming an understanding of the seafood industry and the potential impact of individual actions on the environment.

Assessment must confirm the ability to:
· identify a range of species and seafood/aquatic products relevant to the enterprise, sector or geographic area
· identify a range of equipment and resources relevant to work function
· comply with environmental requirements when completing work tasks to minimise hazards and risks to the environment
· complete work according to enterprise and other requirements, including relevant codes of practice, legislative requirements and workplace agreements.

Assessment must confirm knowledge of:
· the seafood supply chain in the industry or sector
· species, seafood/aquatic products relevant to the enterprise, sector or geographic area
· the use and names of relevant equipment and resources
· individual job tasks, rights and responsibilities
· relevant environmental management procedures, legal and regulatory requirements and codes of practice for the industry sector.

Interdependent assessment of units
This unit may be assessed in conjunction with other units.

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:
· written or oral short-answer testing
· practical exercises
· project work
· observation of work activities
· third-party or collaborative assessment.

Resources required for assessment
Resources may include relevant documentation such as:
· enterprise standard operating procedures and food safety plans, where relevant
· legal and regulatory requirements
· industry codes of practice
· sources of training and career information.