This unit of competency describes the skills and knowledge required to work in an effective and environmentally sustainable manner in the seafood industry. It includes the ability to identify environmental hazards and sustainable resources, be familiar with species, products and equipment, work productively, and identify own learning needs.

The unit applies to individuals who perform a defined range of routine and predictable activities, individually or as part of a team or workgroup, in any sector of the seafood industry.

All work must be carried out to comply with workplace procedures, according to state/territory health and safety, food safety, biosecurity and environmental regulations, legislation and standards that apply to the workplace.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

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

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)

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.

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
Apply knowledge of environmental hazards and risks appropriate to own work area and level of responsibility
Carry out activities according to key requirements of environmental legislation, regulations, procedures and codes of practice appropriate to the individual's work area and level of responsibility
Identify and respond to environmental hazards and risks relevant to the specific work being undertaken
Apply sustainable resource principles and practices consistent with the task and level of responsibility in all work activities
Recognise seafood species and products visually or from a verbal or written description in order to carry out routine activities for own workplace
Recognise equipment and resources visually or from a verbal or written description in order to carry out routine work activities
Carry out work consistent with workplace agreements, key statutory requirements and workplace policies and procedures
Share information and skills relevant to work with co-workers
Recognise problems and conflict, and resolve or refer to appropriate person
Interpret and clarify work instructions that are received verbally or in written format
Assess and prioritise workload within allocated timeframes and according to level of responsibility
Communicate the need for additional support to improve performance to the appropriate person
Undertake responsibilities and duties in a positive manner to promote cooperation within the workplace
Identify key industry sectors and occupations within the seafood industry
Identify career options and training opportunities within the workplace and seafood industry
Consider own learning needs for future work and career aspirations in consultation with appropriate personnel
Identify key seafood industry organisations able to provide advice to individuals and the workplace

Assessment Cover Sheet

SFIXSI201 - Work effectively in the seafood industry

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

SFIXSI201 - Work effectively in the seafood industry

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: