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Elements and Performance Criteria

Communicate with suppliers
- Effective business communication with suppliers is established, maintained and conducted in a professional, courteous manner.
- Current product knowledge and market knowledge is demonstrated in all communications with suppliers or central fish market.
Buy product
Maintain records
- Records of all communications with supplier are maintained.
- Records of transactions and product inspections are established, stored and filed according to customer requirements.

Required Skills

Required skills

assessing seafood quality against a product specification

computer literacy for

electronic filing records and communications

using internet for market research ordering and monitoring logistics

document production and spreadsheets

developing and maintaining a networking relationship with a range of suppliers

maintaining records of seafood inspections transactions and communications with supplier

researching marketing information

negotiating price and sales arrangements

Literacy skills used for

completing complex forms

corresponding in writing

identifying and tracing product

reading enterprise procedures

reading industry magazines

Numeracy skills used for

calculating gross margins percentage markups and discounts

manipulating buying and selling margins to maintain profit margins

Required knowledge

buying systems used by suppliers

legislative requirements associated with purchasing sales storage and movement of seafood

market knowledge for the species such as seasonal demand prices and supply conditions

product knowledge such as species recognition quality potential food safety hazards and specifications

techniques used in business to

establish and maintain networks

negotiate supply arrangements and seafood prices

Evidence Required

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

buy seafood that meets the needs of the customer for species specifications and time of delivery as well as meeting food safety and other trading requirements and at a price that is profitable for the business

Assessment must confirm knowledge of

effective communication

effective negotiation

species likely to be in demand in Australia

where to buy seafood in Australia

Context of and specific resources for assessment

Assessment is to be conducted at the workplace or in a simulated work environment

Resources may include

access to auction systems

access to fishermens cooperatives

examples of product to be sold

examples of customers requirements

industry member directories

product specifications

product to be inspected

Method of assessment

The following assessment methods are suggested

portfolio of correspondence or records of discussions with customerssuppliers

roleplay

Guidance information for assessment

This unit may be assessed holistically with other units within a qualification

Range Statement

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:

business or workplace operations, policies and practices:

commercial law, including fair trading and trade practices

consumer law

corporate law, including registration, licensing and financial reporting

disability policies and practices

equal opportunity, anti-discrimination and sexual harassment

industrial relations and awards, individual employment contracts and share of catch agreements

jurisdictional variations

superannuation

taxation

trade practices

warnings and dismissals

worker's compensation

ecologically sustainable development (ESD) principles, environmental hazard identification, risk assessment and control

fisheries or aquaculture regulations, permits, licences, quotas, catch restrictions, and other compliance requirements, including:

Australian Exclusive Economic Zone

international treaties and agreements

food safety, Hazard Analysis Critical Control Point (HACCP), hygiene and temperature control along chain of custody

imports quarantine and inspection, and importing approved arrangements for Australian Quarantine Inspection Service (AQIS), Australian Customs Service (ACS) and Biosecurity Australia (BA)

occupational health and safety (OHS) hazard identification, risk assessment and control

product quality assurance

correct naming and labelling (e.g. country of origin, Australian Fish Names Standard and eco-labelling)

correct quantities, sizes and other customer requirements

third-party certification (e.g. Australian Grown and ISO 14001:2004 Environmental management systems).

Food safety and hygiene regulations and procedures may include:

Australian Shellfish Sanitation program

display, packaging and sale of food, including seafood and aquatic products

equipment design, use, cleaning and maintenance

exporting requirements, including AQIS Export Control (Fish) orders

handling and disposal of condemned or recalled seafood products

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)

processing, further processing and preparation of food, including seafood and aquatic products

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.

PPE may include.

insulated protective clothing for freezers or chillers and refrigeration units

non-slip and waterproof boots (gumboots) or other safety footwear

protective hair, beard and boot covers.

Communication may include:

Suppliers may include:

central market

exporter

fisher

fishermen's cooperative

importer

seafood farmer

wholesaler.

Product knowledge may include:

Australian Food Standards Code

correct marketing name

harvest or fishing area

product form

prohibited species

seasonality

species' scientific name.

Market knowledge may include:

availability of product throughout Australia and overseas

industry contacts

local and overseas market situation

open and closed fishing areas

saleability of product

up-to-date directories of industry members.

Buy may be by:

auction

direct purchase from fisher/cooperative/farm

use of agent or middleman, or wholesaler.

Specifications may include:

country of origin

fresh, frozen and preserved seafood

Records may include:

computer/computer storage

manual or paper file.

Transactions may include information on:

weight grade, count grade and code grade.

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SFIDIST401C - Buy seafood product

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Elements and Performance Criteria

Required Skills

Evidence Required

Range Statement