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| 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 culturesfinfish, crustaceans, molluscs, aquatic reptiles, amphibians, polychaete and oligochaete worms, plankton, micro-algae, seaweed, aquatic plants, live rock, sponges and other aquatic invertebratesfor 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 pigmentswild caught, hatchery or nursery reared. |
Relevant government regulations, licensing and other compliance requirements may include: | biodiversity and genetically modified organismsbiosecurity, translocation and quarantine business or workplace operations, policies and practicescorrect marketing names and labellingenvironmental hazard identification, risk assessment and controlfood safety/Hazard Analysis Critical Control Points (HACCP), hygiene and temperature control along chain of custody, and Australian Quarantine Inspection Service (AQIS) Export Control (Fish) ordershealth and welfare of aquatic animalsmaritime operations, safety at sea and pollution controlOHS hazard identification, risk assessment and control. |
OHS guidelines may include: | appropriate workplace provision of first aid kits and fire extinguisherscodes of practice, regulations and/or guidance notes which may apply in a jurisdiction or industry sectorenterprise-specific OHS procedures, policies or standardshazard and risk assessment of workplace, maintenance activities and control measuresinduction 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 registersafe lifting, carrying and handling techniques, including manual handling, and the handling and storage of hazardous substancessafe systems and procedures for outdoor work, including protection from solar radiation, fall protection, confined space entry and the protection of people in the workplacesystems and procedures for the safe maintenance of property, machinery and equipment, including hydraulics and exposed moving partsthe appropriate use, maintenance and storage of PPE. |
Food safety and hygiene regulations and procedures may include: | Australian Shellfish Sanitation programequipment design, use, cleaning and maintenance exporting requirements, including AQIS Export Control (Fish) ordersHACCP, food safety program, and other risk minimisation and quality assurance systemslocation, construction and servicing of seafood premises people, product and place hygiene and sanitation requirementsPrimary Products Standard and the Australian Seafood Standard (voluntary) product labelling, tracing and recallreceipt, storage and transportation of food, including seafood and aquatic productsrequirements set out in Australian and New Zealand Food Authority (ANZFA) Food Standards Code and state and territory food regulationstemperature and contamination control along chain of custody. |
ESD principles may include: | applying animal welfare ethics and procedurescontrol of effluents, chemical residues, contaminants, wastes and pollution improving energy efficiencyincreasing use of renewable, recyclable and recoverable resourcesminimising noise, dust, light or odour emissionspreventing live cultured or held organisms from escaping into environmentreducing emissions of greenhouse gasesreducing energy usereducing use of non-renewable resourcesundertaking environmental hazard identification, risk assessment and control. |
PPE may include: | gloves, mitts or gauntlets, and protective hand and arm coveringbuoyancy 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 footwearpersonal locator beacon or Emergency Position Indicating Radio Beacon (EPIRB)protective outdoor clothing for tropical conditions safety harnesssun 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 pumpsfull or partialnetting or lining (e.g. handlines or rods)sieves or bagstrap harvesting. |
Harvest schedule may include: | cultured stock to be harvesteddestination of harvested stockequipment required for harvest operationsperiod over which harvest is to be carried outquantities and specific quality parameters of stocktime at which harvest is to be carried outwork team members to be involved. |
Equipment may include: | bait and attractantsharvesting 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 netsfish pumps or brailsflow trapshandlines and fishing linessubstrate and hidesholding and transport equipment:bagsbasketsbinsbucketstankstraystroughs. |
Culture or holding structures or systems may include: | blowers, aerators, paddlewheels and aspiratorsgreenhouses, hothouses and igloospest, predator and disease control structureswater supply and disposal or effluent systems, including pumps, pipes, canals, channels, settlement ponds and storage damscages, pontoons, enclosures and pens, including associated moorings, anchors, floats and markersdams, ponds and poolsdisplay tanks, aquaria and aquascapesgrow out facilities, hatcheries and nurseriesharvesting swimways, canals or channelslive holding tanks, bins, cages and penslonglines, posts, racks and rails, rafts, fences, socks, trays, sticks, baskets, modules, barrels, bags and panelsopen, flow-through, closed and semi-closed systems purging or depurating systemstanks, raceways and recirculating systems. |
Post-harvest facilities may include: | cookingholding, depurating or purgingpackingprocessing, including shucking molluscs, gill-gutting and bleeding, scaling or cleaning and icing or temperature manipulationsedation, including ice, carbon dioxide or anaestheticsslaughteringsorting or grading. |
Dangerous stock may include: | crocodilespoisonous molluscsstock with spikes, spines and teeth. |
Quality parameters may include: | body condition, including fat content and meat yieldphysical appearancesex and maturation conditionshape and coloursize or weighttype and extent of external damage. |