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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. |
Basic post-harvest activities may include: | anaesthesia or sedationcool room storagedepuration or shellfish sanitation dips, drips and spraysicing, chilling, ice slurry or refrigerationmeeting quarantine or biosecurity requirementson-facility transport of livestock or productpackingpreparation for off-facility transport of dead stock or productpurging or holding (live)sorting, grading or removing half pearls from molluscswashing, cleaning and hydrating. |
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 Point (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: | adhering to protected areas, marine or land parksadhering to the Convention on International Trade in Endangered Species of Wild Flora and Fauna (CITES), the Ramsar Convention, World Heritage and other international treaties for which Australia is a signatoryadhering to translocation of livestock and genetic material, and health certificationapplying animal welfare ethics for handling, holding and slaughterappropriate disposal of waste feeds, mortalities and other dead biological matter facility quarantine, biosecurity and control of weeds, pests, predators and diseases genetically modified organisms, biodiversity and conservation Actsimplications on biodiversity and protecting native and protected speciesimports quarantine and inspection, and approved arrangements for AQIS, Australian Customs Service (ACS) and Biosecurity Australia (BA)managing, controlling and treating effluent waste and reducing contaminants minimising noise and exhaust or odour emissionsminimising the unsafe use and disposal of maintenance debris, such as oil containers and chemical residues, and hazardous substances, such as fuel and oilsmonitoring and controlling biological oxygen demand (BOD) of effluent waterreducing damage to native vegetation and animalsreducing dust problems, soil disturbance and increased run-off flows from machinery use and unsafe cleaning and servicing activitiesreducing live cultured or held organisms from escaping into environmentrefuelling and bunkering, and control of pollution at seasustainable fisheries requirements, such as size limits, quotas, season restrictions, population dynamics, fishing impacts and fisheries management strategiesusing and recycling water, and reducing energy use. |
PPE may include: | buoyancy vest or personal floatation device (PFD)gloves, mitts or gauntlets, and protective hand and arm coveringhearing protection (e.g. ear plugs and ear muffs)hard hat or protective head covering insulated protective clothing for freezers or chillers and refrigeration unitsnon-slip and waterproof boots (gumboots) or other safety footwearpersonal locator beacon or Emergency Position Indicating Radio Beacon (EPIRB)protective eyewear, glasses and face maskprotective hair, beard and boot coversprotective outdoor clothing for tropical conditions respirator or face masksafety harnesssun protection (e.g. sun hat, sunscreen and sunglasses)waterproof clothing (e.g. wet weather gear and waders). |
Harvest specifications may include: | acceptable quality specificationsculture or holding structures to be harvesteddestination of harvested stockharvesting objectives:gathering stockcleaning, moving and handling stockholding stocksorting and grading stockperiod over which harvest is to occurpre-harvest conditioning of stock (e.g. starvation and purging)quantities to be harvestedslaughter procedurestemperature requirements (e.g. ice and slurries)timing of harvestwritten or verbal. |
Resource requirements may include: | boxes and packing materialsdepuration or purging facilitieshalf pearl harvesting equipmentharvesting equipment:bait, attractants and foodscrowd nets and fish pumps or brailsdilly nets, drop nets, scoop nets, trawl/prawn nets, cast nets, gill nets, traps (e.g. bait and opera house traps) and wing netsflow trapshandlines and fishing lineshides (used with dip nets)holding and on-farm transport equipment:binsbucketstankstroughslabour:forklift operatorsharvest workersspecialised equipment operatorstransport operators vessel operatorsice and coolantsslaughter and sedation/chilling equipmentvessels, vehicles, trucks and trailers. |
Risk factors may include: | adverse climatic conditionsequipment damage or breakdownOHSpredator attack/damagestock damage and mortalitiesstock escape. |
Quality specifications may include: | body condition (e.g. fat content and meat yield)general conditionlive or deadpercentage acceptablephysical appearance, type and extent of external damageparasites (present) or other health issues (e.g. mud worm, gill crustaceans and lice)sex or maturation conditionshape or coloursize or weightwhole or processed. |
Live stock may include: | crustaceansfinfishlive-feeds or algaemolluscsornamentals. |
Labels and documentation may include: | destination details, including contact numberdispatching company details, including contact and emergency numbersfarm, facility or lease number or detailstransport company, including contact numbertype of stock and grade, quality or sizewarning labels (e.g. 'live seafood', 'keep cool' and 'fragile'). |
Shipment report may include: | destinationquality and quantity of stock sentspecial conditions or observations. |
Storage facilities may include: | aeration or oxygenationdry (in air)heatinghumidityrefrigeration and chillingsnap and deep freezewet (in water). |
Condition report may include: | backup equipment availability equipment problemsregular maintenance and repairsrepairer's contact numbers. |