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Elements and Performance Criteria

  1. Communicate with suppliers and customers
  2. Purchase product
  3. Pack and inspect product
  4. Complete documentation
  5. Arrange distribution of product
  6. Manage records

Required Skills

Required skills

assessing seafood quality against a customers 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

using culturally appropriate communication to establish and maintain relationships with suppliers

Literacy skills used for

completing complex forms

corresponding in writing

identifying and tracing product

preparing detailed specifications and contracts to supply and purchase product

reading and interpreting food standards

reading enterprise export procedures

Numeracy skills used for

calculating extensions of weight and price to give an accurate price of product

calculating foreign exchange rates

calculating total of invoice or statement

estimating gross profit margins andor calculating percentage markup

Required knowledge

Australian Quarantine Inspection Service AQIS regulations for export product

enterprise import procedures

importing countrys requirements

market intelligence for the species such as degree of demand prices supply conditions and seasonality

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

negotiate arrange and undertake the export of product from Australia or other country that meets the needs of the importing customer and importing customers country as well as meeting the exporting countrys food safety requirements and at a profit

Assessment must confirm knowledge of

species likely to be in demand overseas

species suitable for export from Australia

AQIS regulations for the preparation and export of product

Context of and specific resources for assessment

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

Resources may include

a full set of negotiable documentation

access to

NATAcertified testing laboratories

central fish markets or other seafood suppliers

cold storage facilities

AQIS registered processingpacking establishments

samples of seafood product

examples of customers specifications

samples of contract to purchase

samples of contract to supply

Method of assessment

The following assessment methods are suggested

prepare a full set of negotiable documentation

correspondence or records of discussions with customers and suppliers

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:

biodiversity and genetically modified organisms

biosecurity, translocation and quarantine

AQIS requirements

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

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

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.

Communication may include:

email

face to face

facsimile

letter

telephone and SMS.

Product and market knowledge may include:

AQIS Export Control (Fish) Order

assessment of spoilage defects and parasites

contract to supply

correct marketing name

harvest or fishing area

importing country requirements

local and overseas market situation

potential food safety hazards

presentation of product

prohibited species

protected species

seasonality

shelf life of fresh or frozen product

species' scientific name.

Specifications may include:

delivery point

dried, salted and pickled seafood

fresh and frozen seafood

gross weight or net weight

mode of transport

packaging

product form

species

time of delivery

weight grade, count grade and grade code.

Documentation may include:

contract to purchase/supply

enterprise product testing/quality forms

export documentation in compliance with AQIS requirements

importing countries' requirements.

Transportation may include:

air

containers

rail

road.

Records may include:

AQIS requirements

computer/computer storage

manual/paper file.