Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners

SFIAQUA215B Mapping and Delivery Guide
Carry out on-farm post-harvest operations

Version 1.0
Issue Date: March 2024


Qualification -
Unit of Competency SFIAQUA215B - Carry out on-farm post-harvest operations
Description This unit of competency covers routine post-harvest operations carried out at an aquaculture, seafood holding or ornamental farm or facility, including applying various treatments and storing harvested cultured or held stock ready for transport off-farm. This unit does not cover other processing activities, such as gill-gutting, cleaning, filleting, cooking and shucking, which are covered in the seafood processing units. The humane killing or slaughter of livestock is covered by RTE3134A Slaughter livestock. The preparation and packing of livestock for off-facility transport is covered by SFISTOR204A Prepare, pack and dispatch stock for live transport.Licensing, legislative, regulatory or certification requirements may apply to this unit. Therefore it will be necessary to check with the relevant state or territory regulators for current licensing, legislative or regulatory requirements before undertaking this unit.
Employability Skills This unit contains employability skills.
Learning Outcomes and Application
Duration and Setting X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting.
Prerequisites/co-requisites
Competency Field Aquaculture operations
Development and validation strategy and guide for assessors and learners Student Learning Resources Handouts
Activities
Slides
PPT
Assessment 1 Assessment 2 Assessment 3 Assessment 4
Elements of Competency Performance Criteria              
Element: Prepare for on-farm post-harvest handling
  • Specifications of post-harvest stock are identified and confirmed with supervisor.
  • Stock is transported to handling facility using field-handling practices and equipment.
  • Automatic or mechanised equipment is operated and maintained according to workplace procedures.
       
Element: Grade, label and treat stock
  • Correct handling practices aimed at minimising damage or stress to stock are used according to workplace procedures.
  • Stock that does not meet enterprise quality specifications are identified and discarded.
  • Stock are graded and labelled according to customer requirements and supervisor's instructions.
  • Basic post-harvest activities are conducted.
       
Element: Pack produce
  • Packing requirements, including packaging materials and containers, are determined according to customer requirements and supervisor's instructions.
  • The required quantity of produce is arranged within containers.
  • Packaging meets industry and customer packaging specifications.
  • Correct filling techniques for specific containers are used.
  • Wraps and lids are applied to containers and correct label applied to meet industry and customer requirements.
       
Element: Deliver produce to an on-farm storage facility and maintain hygiene levels
  • Containers are placed onto pallets to ensure stability and maximum air flow.
  • Pallets are transported to the storage facility and arranged appropriately.
  • Gauges monitoring environmental conditionsin thestoragefacility are read accurately and abnormal readings are reported to the supervisor.
  • Condition of stored produce is checked on a regular basis and abnormal conditions are reported to the supervisor.
  • Damaged produce and broken containers are removed from the storage facility.
  • Pests are controlled and containers cleaned.
       
Element: Finalise and review basic post-harvest activities
  • Storage facility is cleaned without damaging the monitoring or environment controlling equipment.
  • Clean up of work area, including repairs and storage of equipment, is supervised, and condition report prepared.
  • Relevant basic post-harvest data, observations or information are recorded legibly and accurately, and any out of range or unusual records are checked.
  • Compliance and other required reports are prepared and conveyed to senior personnel advising of the effectiveness of basic post-harvest activities, and recommendations made for improvements.
  • Feedback on own work performance is sought from supervisor and opportunities to improve identified.
       


Evidence Required

List the assessment methods to be used and the context and resources required for assessment. Copy and paste the relevant sections from the evidence guide below and then re-write these in plain English.

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:

carry out on-farm post-harvest handling of stock safely and to enterprise standards and customer specifications, including grading, depurating, purging, applying relevant treatments, packing, storing and transporting.

Assessment must confirm knowledge of:

post-harvest treatments

product quality

storage facility operations

work procedures relevant to on-farm post-harvest operations.

Context of and specific resources for assessment

Assessment is to be conducted at the workplace or in a simulated work environment and involve a range of processes typically carried out for local species at an aquaculture enterprise.

Resources may include:

cooling equipment and ice

equipment necessary for carrying out post-harvest treatments, transport and storage

harvested stock

market or product specifications

monitoring equipment

packaging materials

work procedures for post-harvest tasks

treatments appropriate to the harvested stock and methods of packing, storage and transport.

Method of assessment

The following assessment methods are suggested:

demonstration

practical exercises

written or oral short-answer testing.

Guidance information for assessment

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


Submission Requirements

List each assessment task's title, type (eg project, observation/demonstration, essay, assignment, checklist) and due date here

Assessment task 1: [title]      Due date:

(add new lines for each of the assessment tasks)


Assessment Tasks

Copy and paste from the following data to produce each assessment task. Write these in plain English and spell out how, when and where the task is to be carried out, under what conditions, and what resources are needed. Include guidelines about how well the candidate has to perform a task for it to be judged satisfactory.

Required skills

communicating with supervisor on post-harvest activities and on own performance

communicating ideas on possible improvements

delivering produce to an on-farm storage facility

depurating and/or purging stock

determining industry specifications prior to packaging

ensuring temperature control of produce

handling stock

maintaining post-harvest storage facility hygiene levels

monitoring conditions of storage environment

providing oral reports to supervisor on post-harvest activities

weighing, grading, labelling and treating a crop according to customer or market specifications.

Literacy skills used for:

interpreting market specifications

reading and writing labels.

Numeracy skills used for:

packing produce and stacking pallets

weighing or packing limits/recommendations, such as weights and numbers.

Required knowledge

core temperature, rigour and facilities required for storing stock during and after post-harvest activities

environmental and biological requirements of live culture stock held for processing

humidity levels and their effect on the quality of produce

hygiene issues in the storage of seafood and aquatic products

methods of handling and transporting various types of stock or products and other post-harvest activities

operation and maintenance of automatic or mechanised equipment

packaging standards relevant to the various distribution channels for seafood and other aquatic products

procedures for depurating and/or purging tank operations

types of cooling systems appropriate to products.

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 cultures

finfish, crustaceans, molluscs, aquatic reptiles, amphibians, polychaete and oligochaete worms, plankton, micro-algae, seaweed, aquatic plants, live rock, sponges and other aquatic invertebrates

for 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 pigments

wild caught, hatchery or nursery reared.

Relevant government regulations, licensing and other compliance requirements may include:

biodiversity and genetically modified organisms

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 and 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, 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

control of 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, 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).

Specifications of post-harvest stock may include:

absence of pests or contaminants

alive or dead, and whole (not processed)

colour and appearance

hygiene standards

industry standards

other customer requirements

quality assurance

quantity

size, weight and grades

species

temperature ranges.

Workplace procedures may include:

care of stock

channels of communication

contamination controls

hygiene routines and standards

quality assurance

temperature ranges

weighing, using zero balance or scales.

Basic post-harvest activities may include:

anaesthesia or sedation

cool room storage

depuration or shellfish sanitation

dips, drips and sprays

icing, chilling, ice slurry or refrigeration

meeting quarantine or biosecurity requirements

on-facility transport of livestock or product

packing

preparation for off-facility transport of dead stock or product

purging or holding (live)

sorting, grading or removing half pearls from molluscs

washing, cleaning and hydrating.

Packaging materials may include:

container divisions to separate stock

foam lining

plastic bags and liners

substrate, including plastic mesh, coconut fibre, sawdust, paper cuttings and cotton wool

ties.

Containers may include:

bags

boxes, trays and crates

bulk bins

foam eskies

tanks.

Environmental conditions in the storage facility may include:

humidity

light

oxygen

protection from contamination and pests

salinity

temperature

waste products (nitrogenous and carbon dioxide).

Pests may include:

microorganisms, such as bacteria and fungi

insects

rodents.

Copy and paste from the following performance criteria to create an observation checklist for each task. When you have finished writing your assessment tool every one of these must have been addressed, preferably several times in a variety of contexts. To ensure this occurs download the assessment matrix for the unit; enter each assessment task as a column header and place check marks against each performance criteria that task addresses.

Observation Checklist

Tasks to be observed according to workplace/college/TAFE policy and procedures, relevant legislation and Codes of Practice Yes No Comments/feedback
Specifications of post-harvest stock are identified and confirmed with supervisor. 
Stock is transported to handling facility using field-handling practices and equipment. 
Automatic or mechanised equipment is operated and maintained according to workplace procedures. 
Correct handling practices aimed at minimising damage or stress to stock are used according to workplace procedures. 
Stock that does not meet enterprise quality specifications are identified and discarded. 
Stock are graded and labelled according to customer requirements and supervisor's instructions. 
Basic post-harvest activities are conducted. 
Packing requirements, including packaging materials and containers, are determined according to customer requirements and supervisor's instructions. 
The required quantity of produce is arranged within containers. 
Packaging meets industry and customer packaging specifications. 
Correct filling techniques for specific containers are used. 
Wraps and lids are applied to containers and correct label applied to meet industry and customer requirements. 
Containers are placed onto pallets to ensure stability and maximum air flow. 
Pallets are transported to the storage facility and arranged appropriately. 
Gauges monitoring environmental conditionsin thestoragefacility are read accurately and abnormal readings are reported to the supervisor. 
Condition of stored produce is checked on a regular basis and abnormal conditions are reported to the supervisor. 
Damaged produce and broken containers are removed from the storage facility. 
Pests are controlled and containers cleaned. 
Storage facility is cleaned without damaging the monitoring or environment controlling equipment. 
Clean up of work area, including repairs and storage of equipment, is supervised, and condition report prepared. 
Relevant basic post-harvest data, observations or information are recorded legibly and accurately, and any out of range or unusual records are checked. 
Compliance and other required reports are prepared and conveyed to senior personnel advising of the effectiveness of basic post-harvest activities, and recommendations made for improvements. 
Feedback on own work performance is sought from supervisor and opportunities to improve identified. 

Forms

Assessment Cover Sheet

SFIAQUA215B - Carry out on-farm post-harvest operations
Assessment task 1: [title]

Student name:

Student ID:

I declare that the assessment tasks submitted for this unit are my own work.

Student signature:

Result: Competent Not yet competent

Feedback to student

 

 

 

 

 

 

 

 

Assessor name:

Signature:

Date:


Assessment Record Sheet

SFIAQUA215B - Carry out on-farm post-harvest operations

Student name:

Student ID:

Assessment task 1: [title] Result: Competent Not yet competent

(add lines for each task)

Feedback to student:

 

 

 

 

 

 

 

 

Overall assessment result: Competent Not yet competent

Assessor name:

Signature:

Date:

Student signature:

Date: