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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. |
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: | applying animal welfare ethics and proceduresappropriate disposal of waste feedscontrol of effluents, chemical residues, contaminants, wastes and pollution improving energy efficiencyincreasing use of renewable, recyclable and recoverable resourcesminimising noise, dust, light or odour emissionsreducing 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). |
Cultured or held stock may be: | 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 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. |
Feeding schedule may include: | any specific requirements for:feeding trays or other receptaclesimpact of culture system design on feeding and water flowlocal conditions which can affect feed supply availability or uptakemaximisation of uptake of naturally occurring organisms or fertilised 'green water'observations to be madepreparation (e.g. quantity, washing, sieving, enrichment, and addition of antibiotics or other therapeutics)special care or feeding techniquesthe stocking density or numbers of stockfeed types and location of storesfeeding method (e.g. natural, hand, demand and mechanised)frequency (e.g. times per day, per hour)location of stock, stock types and age groups to be fedperiod over which feeding is to be carried outquantities (e.g. weight and volume)time at which feeding is to be carried out. |
Feed types may include: | brand or batchformulated feeds:emulsionsflakesmicro-particlespelletspowderslive cultures:brine shrimpcopepodsmicro-algaerotifersnaturally occurring organisms, such as fertilised 'green water'nematodespolychaetesseaweedsinking or floatingsize and shapezooplankton. |
Basic quality of feed may include: | dust and physical contaminant-freefree of insect, rodent or moisture damagemould-freenon-rancidwithin labelled use-by period. |
Advanced quality analysis may include: | absence of biotoxinsabsence of chemical contaminantsproximate analysisrancidity of meals and ingredientsVitamin C or other ingredient deficiencies. |
Feeding equipment may include: | hands, buckets, bags, scoops and shovelsfeed hoppers, buckets or bagsmechanised or electronic:air blower or water cannonautomatic or demand feeders (e.g. clock, belt, demand and spinner)CCTV for in-water observationsfloating silo or other centralised feeding stationssmart feeders (computerised feedback)motorised or hydraulic lifting equipment, such as forklift, Hiab or other cranestransport equipment:motorbikesvehicles or tractorsvessels. |
Conditions affecting feeding activity and operations may include: | algal bloomsfeed additives and attractantsmoult or breeding cyclepresence and activity of predatorspresence of natural foodsquality of feedsrainfallsize of individualsstock density and biomassstock healthstrong winds and rough watertemperaturetides or water flowtime of day and light conditionswater quality, particularly dissolved oxygen. |
Advanced observations may include: | condition and calibration of feeding equipmenthealth and condition of stock (e.g. prawns in feed tray, fullness of gut, discolouration and loss of appendages)percentage of feed lost or wastedremaining diet or uneaten foodspecific feeding behaviourspread/distribution of feed. |
Required samplings may include: | culture organism size, weight and general appearance/conditiondensity, types and sizes of natural foodsfood particles or pelletswater quality (particularly oxygen). |
Maintenance and repair checks may include: | basic repairs, such as replacing cotter pinscleaning feed residues from hoppers, pipes and lineslubrication and cleaning of moving partsremoval of fouling or other debrisrepair of bins, baskets, scoops and other plastic or fibreglass products. |
Relevant feeding data, observations or information : | amount of feed providedamount of feed requiredbasic feed qualitydaily consumptiongeneral stock conditionnumber of feeds undertakenpercentage in feed trays at endpercentage in feed trays at starttime between feedingstime of feedtype, batch and size of feed. |