SFISTOR204A - Prepare, pack and dispatch stock for live transport
Assessor Resource
SFISTOR204A Prepare, pack and dispatch stock for live transport
Assessment tool
Version 1.0 Issue Date: May 2024
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 instructions. Appropriate personal protective equipment (PPE) is selected, checked and maintained.
This unit of competency involves preparing, packing and dispatching wild caught (fished), cultured or held stock for live transport to facilities beyond the fishing vessel, aquaculture, ornamental or live holding enterprise. It covers preparing the packing container and equipment, preparing and handling live stock, using packaging materials and dispatching the stock.
This unit does not deal with the transport of genetic material (unfertilised eggs, sperm, gonadal tissue and other tissue cultures) which requires specialised conditions and may be subject to certain regulations.
For non-live product refer to SFISTOR205A Prepare, pack and dispatch non-live product.
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:
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.
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
assessing seafood quality
communicating orally to give and receive information
handling of live stock
identifying species
using a calculator.
Literacy skills used for:
identifying and tracing product
interpreting basic order forms
interpreting enterprise procedures
interpreting outline of specifications
preparing basic invoices
recording packing data and observations
safe procedures for manual handling and load shifting.
Numeracy skills used for:
calculating total of invoice
counting stock and containers
measuring volume and mass of stock.
Required knowledge
local and export regulations with respect to packing live stock
species' requirements for travel including:
air or dissolved oxygen
humidity
light
moisture
substrate
temperature
water (some species may be transported dry).
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.
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
Workplace is cleaned before commencement.
Transport container and other equipment are collected and checked for serviceability.
Sub-standard equipment is repaired, discarded or replaced.
Packaging materials and water, if required, are prepared.
Transport container complies with transport requirements or regulations.
Transport water or substrate is added to appropriate quality and quantity.
Stock is checked against order specifications.
Stock is visually inspected for any signs of damage, defects and parasites, and suitability for live transport and defective stock identified, set aside and supervisor notified.
Accepted stock is weighed or counted and data recorded.
Stock is prepared for transport in preparation container.
Stock behaviour is observed, stress lowered and abnormalities reported to supervisor.
Stock is introduced into transport container in a way to minimise stress.
Water quality or environmental conditions and stock condition are monitored and adjusted according to species requirements during transport.
Amount of water or substrate is adjusted to required level.
Air is expelled and oxygen added to required level or air holes are checked.
Cooling or heating is applied, if required.
Anaesthetics and water conditioner are added, if required.
Checks are made on equipment, water quality factors or environmental conditions to ensure that stock will remain alive until received by customer.
Transport container is sealed and outside of container labelled ensuring that original identification of the product can be easily established.
Containers are taken to loading bay for dispatch, and checks made to ensure all back-up equipment and adequate spares are available during transport.
Clean up of work area, including repairs and storage of equipment is supervised, and condition report prepared.
Relevant packing data, observations or information are recorded legibly and accurately, and any out of range or unusual records are checked.
Non-compliances are conveyed to supervisor.
Feedback is sought on effectiveness of the packing activities.
Workplace is cleaned before commencement.
Transport container and other equipment are collected and checked for serviceability.
Sub-standard equipment is repaired, discarded or replaced.
Packaging materials and water, if required, are prepared.
Transport container complies with transport requirements or regulations.
Transport water or substrate is added to appropriate quality and quantity.
Stock is checked against order specifications.
Stock is visually inspected for any signs of damage, defects and parasites, and suitability for live transport and defective stock identified, set aside and supervisor notified.
Accepted stock is weighed or counted and data recorded.
Stock is prepared for transport in preparation container.
Stock behaviour is observed, stress lowered and abnormalities reported to supervisor.
Stock is introduced into transport container in a way to minimise stress.
Water quality or environmental conditions and stock condition are monitored and adjusted according to species requirements during transport.
Amount of water or substrate is adjusted to required level.
Air is expelled and oxygen added to required level or air holes are checked.
Cooling or heating is applied, if required.
Anaesthetics and water conditioner are added, if required.
Checks are made on equipment, water quality factors or environmental conditions to ensure that stock will remain alive until received by customer.
Transport container is sealed and outside of container labelled ensuring that original identification of the product can be easily established.
Containers are taken to loading bay for dispatch, and checks made to ensure all back-up equipment and adequate spares are available during transport.
Clean up of work area, including repairs and storage of equipment is supervised, and condition report prepared.
Relevant packing data, observations or information are recorded legibly and accurately, and any out of range or unusual records are checked.
Non-compliances are conveyed to supervisor.
Feedback is sought on effectiveness of the packing activities.
Forms
Assessment Cover Sheet
SFISTOR204A - Prepare, pack and dispatch stock for live transport
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
SFISTOR204A - Prepare, pack and dispatch stock for live transport
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