Assessor Resource

SFIAQUA216B
Harvest cultured or held stock

Assessment tool

Version 1.0
Issue Date: March 2024


Licences may be required if operating:

load-shifting equipment, including forklifts

vehicles

vessels.

All enterprise or workplace procedures and activities are carried out according to relevant government regulations, licensing and other compliance requirements, including occupational health and safety (OHS) guidelines, food safety and hygiene regulations and procedures and ecologically sustainable development (ESD) principles.

Equipment operation, maintenance, repairs and calibrations are undertaken in a safe manner that conforms to manufacturer's instructions. Appropriate personal protective equipment (PPE) is selected, checked, used and maintained.

This unit of competency involves harvesting cultured or held stock and transporting it to an on- or off-farm post-harvest facility. The unit covers interpreting instructions, using equipment appropriately and, where required, carrying out some post-harvest operations, such as sorting, grading or removing half pearls from molluscs. The live transport of stock is covered by SFISTOR204A Prepare, pack and dispatch stock for live transport. Maintaining seafood at its correct temperature is covered by SFIFISH209C Maintain the temperature of seafood.

Licensing, legislative, regulatory or certification requirements may apply to this unit. Therefore it will be necessary to check with the relevant state or territory regulators for current licensing, legislative or regulatory requirements before undertaking this unit.

You may want to include more information here about the target group and the purpose of the assessments (eg formative, summative, recognition)

Employability Skills

This unit contains employability skills.




Evidence Required

List the assessment methods to be used and the context and resources required for assessment. Copy and paste the relevant sections from the evidence guide below and then re-write these in plain English.

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:

harvest stock according to harvest schedule, supervisor's instructions and with minimal risk of stock stress or damage.

Assessment must confirm knowledge of:

grading procedures

stock behaviour in relation to harvest activities

work procedures for harvest equipment operations.

Context of and specific resources for assessment

Assessment is to be conducted at the workplace while harvest is under way or in a simulated work environment.

Resources may include:

culture or holding structures with/in water containing stock that exhibits a range of quality parameters

harvest schedules

harvesting equipment, work procedures and manufacturer guidelines

holding and transporting equipment

post-harvest processing facilities.

Method of assessment

The following assessment methods are suggested:

practical demonstration

written or oral short-answer testing.

Guidance information for assessment

This unit may be assessed holistically with other units within a qualification.


Submission Requirements

List each assessment task's title, type (eg project, observation/demonstration, essay, assingnment, checklist) and due date here

Assessment task 1: [title]      Due date:

(add new lines for each of the assessment tasks)


Assessment Tasks

Copy and paste from the following data to produce each assessment task. Write these in plain English and spell out how, when and where the task is to be carried out, under what conditions, and what resources are needed. Include guidelines about how well the candidate has to perform a task for it to be judged satisfactory.

Required skills

communicating ideas on possible improvements

communicating with supervisor on harvest activities and on own performance

handling stock

maintaining and repairing basic harvesting equipment

operating basic harvesting equipment

providing oral reports to the supervisor on activity irregularities

recognising normal and abnormal stock behaviour.

Literacy skills used for:

interpreting harvest schedules

recording harvest information.

Numeracy skills used for:

counting stock and containers.

Required knowledge

behaviour of stock as it relates to harvest

effects of water and weather conditions on stock and the OHS of employees

effects on environment of wastes and effluent from harvesting activities

operation and maintenance of automatic or mechanised harvest equipment

work procedures for handling stock.

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.

Cultured or held stock may include:

adults, broodstock (ready to breed), seedstock or stockers, eggs and sperm, fertilised eggs, larvae, post-larvae, seed, spat, hatchlings, yearlings, juveniles, fry, fingerlings, yearlings, smolt, sporophytes, seedlings and tissue cultures

finfish, crustaceans, molluscs, aquatic reptiles, amphibians, polychaete and oligochaete worms, plankton, micro-algae, seaweed, aquatic plants, live rock, sponges and other aquatic invertebrates

for human consumption (seafood), stockers for other farms, stockers for conservation or recreational fishing, display or companion animals (ornamentals), and other products, including pearls, skins, shells, eggs, chemicals and pigments

wild caught, hatchery or nursery reared.

Relevant government regulations, licensing and other compliance requirements may include:

biodiversity and genetically modified organisms

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 Points (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

maritime operations, safety at sea and pollution control

OHS hazard identification, risk assessment and control.

OHS guidelines may include:

appropriate workplace provision of first aid kits and fire extinguishers

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, 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 outdoor work, including protection from solar radiation, fall protection, 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

control of 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

buoyancy vest or personal floatation device (PFD)

hard hat or protective head covering

hearing protection (e.g. ear plugs and ear muffs)

non-slip and waterproof boots (gumboots) or other safety footwear

personal locator beacon or Emergency Position Indicating Radio Beacon (EPIRB)

protective outdoor clothing for tropical conditions

safety harness

sun protection (e.g. sun hat, sunscreen and sunglasses)

uniforms, overalls or protective clothing (e.g. mesh and waterproof aprons)

waterproof clothing (e.g. wet weather gear and waders).

Harvest may include:

drain harvests (stock may be picked up from the pond/tank or collected from the effluent)

fish pumps

full or partial

netting or lining (e.g. handlines or rods)

sieves or bags

trap harvesting.

Harvest schedule may include:

cultured stock to be harvested

destination of harvested stock

equipment required for harvest operations

period over which harvest is to be carried out

quantities and specific quality parameters of stock

time at which harvest is to be carried out

work team members to be involved.

Equipment may include:

bait and attractants

harvesting equipment:

dilly nets, drop nets, scoop nets, trawl/prawn nets, cast nets, crowd nets, gill nets, traps (e.g. bait and opera house traps) and wing nets

fish pumps or brails

flow traps

handlines and fishing lines

substrate and hides

holding and transport equipment:

bags

baskets

bins

buckets

tanks

trays

troughs.

Culture or holding structures or systems may include:

blowers, aerators, paddlewheels and aspirators

greenhouses, hothouses and igloos

pest, predator and disease control structures

water supply and disposal or effluent systems, including pumps, pipes, canals, channels, settlement ponds and storage dams

cages, pontoons, enclosures and pens, including associated moorings, anchors, floats and markers

dams, ponds and pools

display tanks, aquaria and aquascapes

grow out facilities, hatcheries and nurseries

harvesting swimways, canals or channels

live holding tanks, bins, cages and pens

longlines, posts, racks and rails, rafts, fences, socks, trays, sticks, baskets, modules, barrels, bags and panels

open, flow-through, closed and semi-closed systems

purging or depurating systems

tanks, raceways and recirculating systems.

Post-harvest facilities may include:

cooking

holding, depurating or purging

packing

processing, including shucking molluscs, gill-gutting and bleeding, scaling or cleaning and icing or temperature manipulation

sedation, including ice, carbon dioxide or anaesthetics

slaughtering

sorting or grading.

Dangerous stock may include:

crocodiles

poisonous molluscs

stock with spikes, spines and teeth.

Quality parameters may include:

body condition, including fat content and meat yield

physical appearance

sex and maturation condition

shape and colour

size or weight

type and extent of external damage.

Copy and paste from the following performance criteria to create an observation checklist for each task. When you have finished writing your assessment tool every one of these must have been addressed, preferably several times in a variety of contexts. To ensure this occurs download the assessment matrix for the unit; enter each assessment task as a column header and place check marks against each performance criteria that task addresses.

Observation Checklist

Tasks to be observed according to workplace/college/TAFE policy and procedures, relevant legislation and Codes of Practice Yes No Comments/feedback
Requirements of the harvest schedule are noted and confirmed with supervisor. 
Required equipment is collected and checked for serviceability. 
Sub-standard equipment is repaired or replaced according to manufacturer guidelines. 
Equipment is moved to site, positioned in relation to culture or holding structures or systems, and readied for use. 
Transport and holding equipment, including post-harvest facilities, are prepared and moved into position. 
Stock are identified, retrieved and isolated, behaviour anticipated and controlled, and appropriate safety measures taken for dangerous stock. 
Behaviour of stock and other animals is observed and non-standard activity reported to the supervisor. 
Water and weather conditions are observed and conditions that could adversely impact on the harvest or wellbeing of stock reported to the supervisor. 
Automatic or mechanised equipment are operated and maintained according to workplace procedures. 
Stock are removed from water and placed in holding containers or transport equipment. 
Stock are graded and counted as indicated in the quality parameters of the harvest schedule or supervisor's instructions. 
Stock are moved to the next phase of the harvest chain according to supervisor's instructions. 
Clean up of work area, including repairs and storage of equipment, is supervised and condition report prepared. 
Relevant harvest data, observations or information are recorded legibly and accurately, and any out of range or unusual records checked. 
Compliance and other required reports are prepared and conveyed to senior personnel advising of the effectiveness of harvest, and recommendations made for improvements. 
Feedback on own work performance is sought from supervisor and opportunities to improve identified. 

Forms

Assessment Cover Sheet

SFIAQUA216B - Harvest cultured or held stock
Assessment task 1: [title]

Student name:

Student ID:

I declare that the assessment tasks submitted for this unit are my own work.

Student signature:

Result: Competent Not yet competent

Feedback to student

 

 

 

 

 

 

 

 

Assessor name:

Signature:

Date:


Assessment Record Sheet

SFIAQUA216B - Harvest cultured or held stock

Student name:

Student ID:

Assessment task 1: [title] Result: Competent Not yet competent

(add lines for each task)

Feedback to student:

 

 

 

 

 

 

 

 

Overall assessment result: Competent Not yet competent

Assessor name:

Signature:

Date:

Student signature:

Date: