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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 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 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 maritime operations, safety at sea and pollution control OHS hazard identification, risk assessment and control. |
OHS guidelines may include: | appropriate workplace provision of first aid kits and fire extinguishers 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 outdoor work, including protection from solar radiation, fall protection, 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 appropriate disposal of waste feeds 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 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 buoyancy 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 footwear personal locator beacon or Emergency Position Indicating Radio Beacon (EPIRB) protective outdoor clothing for tropical conditions safety harness sun 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 cultures finfish, crustaceans, molluscs, aquatic reptiles, amphibians, polychaete 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. |
Feeding schedule may include: | any specific requirements for: feeding trays or other receptacles impact of culture system design on feeding and water flow local conditions which can affect feed supply availability or uptake maximisation of uptake of naturally occurring organisms or fertilised 'green water' observations to be made preparation (e.g. quantity, washing, sieving, enrichment, and addition of antibiotics or other therapeutics) special care or feeding techniques the stocking density or numbers of stock feed types and location of stores feeding 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 fed period over which feeding is to be carried out quantities (e.g. weight and volume) time at which feeding is to be carried out. |
Feed types may include: | brand or batch formulated feeds: emulsions flakes micro-particles pellets powders live cultures: brine shrimp copepods micro-algae rotifers naturally occurring organisms, such as fertilised 'green water' nematodes polychaetes seaweed sinking or floating size and shape zooplankton. |
Basic quality of feed may include: | dust and physical contaminant-free free of insect, rodent or moisture damage mould-free non-rancid within labelled use-by period. |
Advanced quality analysis may include: | absence of biotoxins absence of chemical contaminants proximate analysis rancidity of meals and ingredients Vitamin C or other ingredient deficiencies. |
Feeding equipment may include: | hands, buckets, bags, scoops and shovels feed hoppers, buckets or bags mechanised or electronic: air blower or water cannon automatic or demand feeders (e.g. clock, belt, demand and spinner) CCTV for in-water observations floating silo or other centralised feeding stations smart feeders (computerised feedback) motorised or hydraulic lifting equipment, such as forklift, Hiab or other cranes transport equipment: motorbikes vehicles or tractors vessels. |
Conditions affecting feeding activity and operations may include: | algal blooms feed additives and attractants moult or breeding cycle presence and activity of predators presence of natural foods quality of feeds rainfall size of individuals stock density and biomass stock health strong winds and rough water temperature tides or water flow time of day and light conditions water quality, particularly dissolved oxygen. |
Advanced observations may include: | condition and calibration of feeding equipment health and condition of stock (e.g. prawns in feed tray, fullness of gut, discolouration and loss of appendages) percentage of feed lost or wasted remaining diet or uneaten food specific feeding behaviour spread/distribution of feed. |
Required samplings may include: | culture organism size, weight and general appearance/condition density, types and sizes of natural foods food particles or pellets water quality (particularly oxygen). |
Maintenance and repair checks may include: | basic repairs, such as replacing cotter pins cleaning feed residues from hoppers, pipes and lines lubrication and cleaning of moving parts removal of fouling or other debris repair of bins, baskets, scoops and other plastic or fibreglass products. |
Relevant feeding data, observations or information : | amount of feed provided amount of feed required basic feed quality daily consumption general stock condition number of feeds undertaken percentage in feed trays at end percentage in feed trays at start time between feedings time of feed type, batch and size of feed. |