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

SFIAQUA408C Mapping and Delivery Guide
Supervise harvest and post-harvest activities

Version 1.0
Issue Date: March 2024


Qualification -
Unit of Competency SFIAQUA408C - Supervise harvest and post-harvest activities
Description This unit of competency involves preparing a harvest schedule and managing the harvest and post-harvest handling activities of cultured or held stock, including humane slaughter and quality assurance practices. It does not include processing activities, such as cooking, gill gutting, scaling, filleting, shucking, peeling or heading. No licensing, legislative, regulatory or certification requirements apply to this unit at the time of publication.
Employability Skills This unit contains employability skills.
Learning Outcomes and Application This unit has application for harvest and post-harvest activities only. Processing activities such as cooking, gill-gutting, scaling, filleting, shucking, peeling or heading are not covered. A person in this work role would work closely with supervisors of harvest labour and suppliers of services such as transport All enterprise or workplace procedures and activities are carried out according to relevant government regulations, licensing and other compliance requirements, including occupational health and safety (OHS) guidelines, food safety and hygiene regulations and procedures, and ecologically sustainable development (ESD) principles. Equipment operation, maintenance, repairs and calibrations are undertaken in a safe manner that conforms to manufacturer instructions. Appropriate personal protective equipment (PPE) is selected, checked, used and maintained.
Duration and Setting X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting.
Prerequisites/co-requisites
Competency Field
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 harvest and post-harvest schedules
  • Direction is sought from marketing personnel on harvest requirements.
  • Numbers and stock quality parameters required by customer or production plan are identified.
  • Culture or holdingstructures or systems to be harvested are selected.
  • Timing and period of harvest are determined to meet customer or production plan requirements.
  • Harvest and on-farm post-harvest schedules are prepared and conveyed to team leaders.
  • Personnel availability, and their skills and qualifications, are confirmed and duty rosters (day/night) prepared.
  • Equipment and facilities are confirmed as available and serviceable.
  • Personnel responsible for transport, processing and marketing are briefed on arrangements.
  • Options for mechanisation or automation of process or activity are assessed, including the use of specialised contract services, and recommendations made to senior personnel.
  • Harvest and post-harvest activities are integrated with other activities.
  • Reporting procedures are clearly defined and staff informed.
       
Element: Monitor progress of harvest and post-harvest activities
  • Stock are harvested and handled with minimal stress or damage and according to the harvest schedule.
  • Slaughtered stock are packed and transported to processing facilities.
  • Stock for live transport are packed and transported as required.
  • Quality assurance practices on harvested and slaughtered stock are maintained.
  • Treatment of product during transport and arrival at destination is monitored through the transport company and customer.
       
Element: Finalise harvest and post-harvest activities
  • Clean up of work area, including repairs and storage of equipment, is supervised and condition report prepared.
  • Relevant harvest and post-harvest data, observations or information are recorded legibly and accurately, and any out of range or unusual records checked.
  • Production statistics are updated with harvest and post-harvest information.
  • Compliance and other required reports are prepared and conveyed to senior personnel advising of the effectiveness of harvest and post-harvest, and recommendations made for improvements
  • Staff are given feedback on their work performance.
       


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:

develop a harvest schedule and manage its implementation and post-harvest requirements.

Assessment must confirm knowledge of:

harvesting techniques and post-harvest processes

quality assurance principles.

Context of and specific resources for assessment

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

Resources may include:

workplace or simulated workplace with actual harvest underway, including work team leader and staff.

Method of assessment

The following assessment method is suggested:

project (work or scenario based).

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

briefing of staff, supervisors and suppliers of services

assessing options for mechanisation or automation of process or activity, including the use of specialised contract services

developing harvest schedules

identifying opportunities for improvements and innovations

interpreting orders or sales and production

organising skills to coordinate multiple work tasks, roster workers and responsibilities

planning harvest and post-harvest activities

providing feedback to staff, work team leaders and suppliers of services

reporting orally in writing to senior management on harvest and post-harvest activities.

Literacy skills used for:

filling out compliance-related forms

reading market and production information, harvest and equipment reports

recording harvest-related data in production records.

Numeracy skills used for:

calculating averages, loads, and quantities

calculating percentage survival and percentage quality parameters.

Required knowledge

appropriate harvesting and post-harvesting techniques

production cycle for specific types of stock

quality control procedures relevant to harvesting, grading and storage of stock

quality parameters in specific types of stock

requirements and welfare of stock (live).

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:

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

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)

Indigenous native title, land claims and cultural activities, including fishing by traditional methods

maritime and occupational diving operations:

foreign and Australian legislation applying to quarantine and customs

International Convention for the Safety of Life at Sea (SOLAS)

International Convention on Standards of Training, Certification and Watchkeeping for Seafarers (STCW 1978)

Marine Emergency Response Search and Rescue (MERSAR)

National Standards for Commercial Vessels

pollution prevention - International Convention for the Prevention of Pollution from Ships (MARPOL 73/78)

Uniform Shipping Laws (USL) Code

use of vessels, right of way and other marine orders, bunkering and refuelling

land, buildings and vehicles:

buildings and structures design and appearance, constructions and additions

poaching, trespass and theft

road laws for use of motor vehicles, bikes, trucks and other transport equipment

soil and water management

use of chemicals and biological agents

use of firearms and powerheads

use of utilities, including water, natural gas, electricity and sewage

water or land lease, tenure or ownership and use

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).

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 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

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.

ESD principles may include:

controlling use and recycling of water, and managing water quality and quantity

increasing use of renewable, recyclable and recoverable resources

managing environmental hazard identification, risk assessment and control

managing imported products quarantine and inspection, facility biosecurity, translocation of livestock and genetic material, and health certification

managing stock health and welfare, especially for handling, holding, transport and slaughter

managing sustainable fisheries or broodstock/seedstock collection requirements, such as size limits, quotas, season restrictions, population dynamics, fishing impacts, reducing by-catch, fisheries management strategies and maintaining biodiversity

managing, controlling and treating effluents, chemical residues, contaminants, wastes and pollution

minimising noise, dust, light or odour emissions

planning environmental and resource efficiency improvements

preventing genetically modified and live cultured or held organisms from escaping into environment

protecting native and protected flora and fauna, marine or land parks or areas, adhering to the Convention on International Trade in Endangered Species of Wild Flora and Fauna (CITES), the Ramsar Convention, World Heritage and other international treaties for which Australia is a signatory

reducing emissions of greenhouse gases

reducing use of non-renewable resources

reducing disturbances to soils, erosion and surface water flows from machinery use and other activities

reducing energy use and introducing alternative energy sources.

PPE may include:

buoyancy vest or personal floatation device (PFD)

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

hard hat or protective head covering

hearing protection (e.g. ear plugs and ear muffs)

insulated protective clothing for freezers or chillers and refrigeration units

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

personal locator beacon or Emergency Position Indicating Radio Beacon (EPIRB)

protective eyewear, glasses and face mask

protective hair, beard and boot covers

protective outdoor clothing for tropical conditions

respirator or face mask

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).

Stock quality parameters may include:

alive or dead (slaughtered or killed)

behaviour (live stock)

body condition (e.g. fat content and meat yield)

percentage survival and percentage within specifications

other quality criteria according to customer requirements

physical appearance

sex or maturation status

shape or colour

size or weight grades

type and extent of damage.

Culture or holding structures or systems may include:

blowers, aerators, paddlewheels and aspirators

greenhouses, hothouses and igloos

pest, predator and disease control structures

water supply and disposal or effluent systems, including pumps, pipes, canals, channels, settlement ponds and storage dams

cages, pontoons, enclosures and pens, including associated moorings, floats, anchors and markers

dams, ponds and pools

display tanks, aquaria and aquascapes

grow out facilities, hatcheries and nurseries

harvesting swimways, canals or channels

live holding tanks, bins, cages and pens

longlines, posts, racks and rails, rafts, fences, socks, trays, sticks, baskets, modules, barrels, bags and panels

open, flow-through, closed and semi-closed systems

purging or depurating systems

tanks, raceways and recirculating systems.

Post-harvest activities may include:

anaesthesia or sedation

cool room storage

depuration or shellfish sanitation

dips, drips and sprays

humane slaughter

icing, chilling, ice slurry or refrigeration

meeting quarantine or biosecurity requirements

on-facility transport of livestock or product

packing

packing for live stock transport

packing for transport to processing plant

preparation for external live transport, including purging

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.

Compliance reports may include information on:

exotic species

notifiable diseases

production returns

protected species.

Production statistics may include:

percentage survival

percentage other specifications

percentage of other quality parameters:

food conversion ratio

growth rate

meat yield

numbers produced or sold.

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
Direction is sought from marketing personnel on harvest requirements. 
Numbers and stock quality parameters required by customer or production plan are identified. 
Culture or holdingstructures or systems to be harvested are selected. 
Timing and period of harvest are determined to meet customer or production plan requirements. 
Harvest and on-farm post-harvest schedules are prepared and conveyed to team leaders. 
Personnel availability, and their skills and qualifications, are confirmed and duty rosters (day/night) prepared. 
Equipment and facilities are confirmed as available and serviceable. 
Personnel responsible for transport, processing and marketing are briefed on arrangements. 
Options for mechanisation or automation of process or activity are assessed, including the use of specialised contract services, and recommendations made to senior personnel. 
Harvest and post-harvest activities are integrated with other activities. 
Reporting procedures are clearly defined and staff informed. 
Stock are harvested and handled with minimal stress or damage and according to the harvest schedule. 
Slaughtered stock are packed and transported to processing facilities. 
Stock for live transport are packed and transported as required. 
Quality assurance practices on harvested and slaughtered stock are maintained. 
Treatment of product during transport and arrival at destination is monitored through the transport company and customer. 
Clean up of work area, including repairs and storage of equipment, is supervised and condition report prepared. 
Relevant harvest and post-harvest data, observations or information are recorded legibly and accurately, and any out of range or unusual records checked. 
Production statistics are updated with harvest and post-harvest information. 
Compliance and other required reports are prepared and conveyed to senior personnel advising of the effectiveness of harvest and post-harvest, and recommendations made for improvements 
Staff are given feedback on their work performance. 

Forms

Assessment Cover Sheet

SFIAQUA408C - Supervise harvest and post-harvest activities
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

SFIAQUA408C - Supervise harvest and post-harvest activities

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: