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Elements and Performance Criteria

  1. Prepare transport container and equipment
  2. Prepare and treat stock for dispatch
  3. Pack stock
  4. Dispatch stock
  5. Complete post-packing tasks
  6. Prepare transport container and equipment
  7. Prepare and treat stock for dispatch
  8. Dispatch stock
  9. Complete post-packing tasks

Required Skills

Required skills

assessing seafood quality

communicating orally to give and receive information

handling of live stock

identifying species

using a calculator

Literacy skills used for

identifying and tracing product

interpreting basic order forms

interpreting enterprise procedures

interpreting outline of specifications

preparing basic invoices

recording packing data and observations

safe procedures for manual handling and load shifting

Numeracy skills used for

calculating total of invoice

counting stock and containers

measuring volume and mass of stock

Required knowledge

local and export regulations with respect to packing live stock

species requirements for travel including

air or dissolved oxygen

humidity

light

moisture

substrate

temperature

water some species may be transported dry

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

prepare treat and pack live stock for transport in a manner that takes into account order specifications and species requirements whilst in transport

recognising dying seafood intended to be distributed alive

Assessment must confirm knowledge of

transport handling and packaging methods appropriate for the species

common seafood defects diseases and parasites

how to use a calculator

seafood or other aquatic species and product types

Context of and specific resources for assessment

Assessment is to be conducted at the workplace or in a simulated work environment It should cover live fish crustaceans and molluscs or other aquatic products common to the region and the packaging and transport methods in use At least two different species product types or sizes should be involved

Resources may include

calculator

data sheets for recording information

labelling materials and tools

order specifications

packaging materials and container labels

sample invoices

sample workplace specifications

scales

stock in sufficient quantity to fill the container

transport vessel container and other equipment

transport water or substrate

Method of assessment

The following assessment methods are suggested

demonstration such as handling and packaging

practical activities

written or oral shortanswer testing

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 are followed including:

biosecurity, translocation and quarantine

business or workplace operations, policies and practices

correct marketing names and labelling

environmental hazard identification, risk assessment and control

food safety/Hazard Analysis Critical Control Point (HACCP), hygiene and temperature control along chain of custody, and Australian Quarantine Inspection Service (AQIS) Export Control (Fish) orders

health and welfare of aquatic animals

OHS hazard identification, risk assessment and control.

OHS guidelines may include:

appropriate workplace provision of first aid kits and fire extinguishers

clean, uncluttered, hygienic workplace

codes of practice, regulations and/or guidance notes which may apply in a jurisdiction or industry sector

enterprise-specific OHS procedures, policies or standards

hazard and risk assessment of workplace and maintenance activities and control measures

induction 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 register

safe lifting, carrying and handling techniques, including manual handling, and the handling and storage of hazardous substances

safe systems and procedures for confined space entry and the protection of people in the workplace

systems and procedures for the safe maintenance of property, machinery and equipment, including hydraulics and exposed moving parts

the appropriate use, maintenance and storage of PPE.

Food safety and hygiene regulations and procedures may include:

Australian Shellfish Sanitation program

equipment design, use, cleaning and maintenance

exporting requirements, including AQIS Export Control (Fish) orders

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)

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.

ESD principles may include:

applying animal welfare ethics and procedures

controlling effluents, chemical residues, contaminants, wastes and pollution

improving energy efficiency

increasing use of renewable, recyclable and recoverable resources

minimising noise, dust, light or odour emissions

preventing live cultured or held organisms from escaping into environment

reducing emissions of greenhouse gases

reducing energy use

reducing use of non-renewable resources

undertaking environmental hazard identification, risk assessment and control.

PPE may include

gloves, mitts or gauntlets, and protective hand and arm covering

protective hair, beard and boot covers

insulated protective clothing for freezers or chillers and refrigeration units

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

protective eyewear, glasses and face mask

uniforms, overalls or protective clothing (e.g. mesh and waterproof aprons).

Transport container and other equipment may include:

activated carbon or zeolites additives for transport water

addition of water conditioners or antibiotics to transport water

bubble wrap and cling wrap

cardboard box and outer coverings

container divisions that separate stock

cooling device, such as thermofreeze pack or ice bottle

fish bin

fish transporter, including backup equipment

foam lining

foam or plastic esky or cooler

heating device, such as bag of warm water or heated thermofreeze pack

insulation cover

jute or woven shellfish bag

oxygen supply, such as oxygen cylinder, air stone, tablet and generator

plastic bags and liners

polystyrene foam box

spare parts and equipment

substrate, such as plastic mesh, coconut fibre, sawdust, wood, wool, paper cuttings or cotton wool

tanker

ties, labels, rings and tape

transport water

waxed cardboard box.

Transport requirementsorregulations may include:

airline requirements

AQIS requirements (imports and exports)

exotic or pest species

humane handling of animals

labelling for stock traceability

movement of native animals

road and rail transport regulations

translocation of wild caught stock or hatchery-bred stock.

Stock may include:

for live transport in water:

aquatic plants (cuttings or whole plants)

freshwater, brackish water and marine fin fish and other aquatic animals

live rock, corals and other invertebrates

ornamental and aquarium animals

for live transport without water or supplementary oxygen:

abalone

aquatic plants (cuttings or whole plants)

bugs

crabs

eels

freshwater crayfish

Kuruma Prawns

oysters, mussels and other bivalves

rock lobsters

types for live transport:

adults that are close to market size

aquatic plants or seaweeds/macro-algae

broodstock

fertilised eggs (fin fish or reptiles)

juveniles, including fry, fingerlings, smolt, seed, spat and hatchlings

larvae fin fish, molluscs, crustaceans and other invertebrates

micro-algae or live feeds

sub-adults.

Order specifications may include:

appendage length, such as fins, legs, tails and claws-fin factor

body shape

colour

conditions factor

numbers

packing and labelling instructions

quality

sex

size

species.

Prepared for transport may include:

addition of anaesthetics, water conditioners, probiotics, Vitamin C or antibiotics

lowering of ambient or water temperature

prophylactic treatment for removal of parasites

purging (holding in clean water whilst digestive tracts are emptied)

quarantine.

Preparation container may include:

bin or bucket

flow through

glass aquaria

net, cage or pen

race way

recirculating

static

tank.

Water quality factors may include:

alkalinity

ammonia

carbon dioxide

dissolved oxygen

hardness

nitrate

nitrite

pH

salinity

temperature

turbidity.

Environmental conditions may include:

humidity

light

temperature.