Unit of competency Outline

Date retreived
22/07/2026 2:06 PM AWST

Whilst all efforts are made to provide accurate and timely information from the relevant source/documentation, please be aware that the information supplied may not be the most current version. The accuracy of the detail has not been confirmed by the Department and therefore should not be relied upon without first confirming the contents.

Monitor the seafood business environment to determine threats and opportunities

Monitor the seafood business environment to determine threats and opportunities

Unit of competency
National Code
SFIPROC609B
State Code
S4291
TGA Status
Replaced
DTWD Status
Replaced
Current Release Number
1.00
Current Release Date
24/02/2004
State Implementation and Classification
Approved Date
11/02/2005
Field of Education
080301 - Business Management
Original Release Date
11/02/2005
Nominal Hours
60
Description
Notes
Elements and Performance Criteria
No information
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.

Business factors:
· wider business environment
· government policy
· industry policy
· enterprise goals, objectives, plans, systems and processes
· resources which may require negotiation prior to purchase or release.

Information:
· field intelligence
· market research
· technical literature
· database searches
· economic and statistical trends and forecasts
· business and performance plans
· product benchmarking.

Evaluation:
· reliability
· authority
· limitations.

Business conditions:
· turbulence
· predictability
· ethical standards
· competition
· international influences
· government intervention
· community standards.
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:
· principles relating to business operation including strategic and business planning, and human resources management
· business environment including food safety standards, OHS requirements, environmental management requirements, labour management, government policy, industry and international standards
· market forces including export and import requirements, threats and opportunities, and consumer trends

Practical skills
The essential skills a person needs to perform work to the required standards include:
· strategic planning
· managing staff
· communication with workteams and colleagues
· interpreting regulations
· implementing strategies
· consultation with external stakeholders.

Oral and written workplace communication skills used for:
· reading and interpreting complex documents
· compiling complex forms
· maintaining awareness of business issues
· writing and reading detailed correspondence
· communicating verbally with management and staff.

Numeracy skills used for:
· reading and analysing complex financial data
· preparing detailed reports
· establishing pricing data
· estimating margins and mark-up
· calculating percentages and averages
· calculating foreign exchange rates.

Critical aspects of competence
Assessment must confirm the ability to:
· perform the tasks necessary to ensuring that all factors relevant to the successful operation of the business are regularly monitored to identify those which might present threats or opportunities and that strategies are developed to address them in a timely manner.

Assessment must confirm knowledge of:
· legislation, codes and national standards relevant to the enterprise
· quality and continuous improvement processes and standards
· product evaluation methods
· information gathering systems
· current and emerging trends in the business environment and the likely positive or negative effects
· organisational planning methods
· consultative processes both internal to the enterprise and external
· effective management of work to achieve goals and results
· acquisition and use of information
· effective use of consultation processes
· developing timely advice and/or proposals to affect change.

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

Context of assessment
Assessment will need to cover an appropriate cycle of events in the range experienced by the enterprise

Method of assessment
Practical demonstration in the workplace combined with a case-study and/or a third-party or collaborative assessment

Resources required for assessment
· legislation, codes and/or regulations impacting on the enterprise
· historical information relating to the enterprise
· copies of reports or analyses developed by the candidate
· access to the candidates peers and/or managers.
Replaced By
State Code National Code Title Type
D9282 SFIPROC609C Monitor the seafood business environment to determine threats and opportunities Unit of competency
State Code National Code Title Type
S436 SFI50504 Diploma of Seafood Industry (Seafood Processing) Qualification