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

SFICORE105B Mapping and Delivery Guide
Work effectively in the seafood industry

Version 1.0
Issue Date: May 2024


Qualification -
Unit of Competency SFICORE105B - Work effectively in the seafood industry
Description This unit of competency involves working in an effective and environmentally sustainable manner in the seafood industry. 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 is a required core unit for all seafood industry sector qualifications with the exception of the fisheries compliance sector at Certificate III and higher.All enterprise or workplace procedures and activities are carried out according to relevant government regulations, licensing and other compliance requirements.
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: Participate in environmentally sustainable practices
  • Knowledge of environmentalhazards and risks and ecologically sustainable development (ESD) is appropriate to the individual's work area and level of responsibility.
  • Work activities conform to relevant environmental legislation, regulations, procedures and codes of practice appropriate to the individual's work area and level of responsibility.
  • Environmental hazards and risks relevant to the specific work being undertaken are identified and responded to, as required.
  • Sustainable resource principles and practices that are consistent with the task and level of responsibility employed in all work activities.
       
Element: Apply knowledge of seafood species, products and equipment
  • Seafood species and products handled in the enterprise, relevant sector, work area or geographic area are recognised either visually or from a verbal/written description.
  • Equipment and resources required for the individual's work are identified either visually or from a verbal/written description.
       
Element: Contribute to a productive work environment
  • Work is consistent with workplace agreements and legislative requirements related to access and equity, equal employment opportunity and workplace harassment.
  • Workplace policies and procedures, including those concerned with security, confidentiality and reporting are followed.
  • Information and skills relevant to work are shared with co-workers.
  • Problems and conflict are recognised and resolved or referred to appropriate person.
       
Element: Manage own work
  • Work instructions, written and/or oral, are interpreted correctly and confirmation sought if inconsistencies are noted.
  • Workload is assessed and prioritised within allocated timeframes and according to level of responsibility.
  • Need for additional support to improve performance, if required, is communicated clearly to the appropriate person.
  • Responsibilities and duties are undertaken in a positive manner to promote cooperation within the workplace.
       
Element: Identify own learning needs, career options and support organisations within the seafood industry
  • Key industry sectors and occupations are identified.
  • Career options and training opportunities within the enterprise and seafood industry are identified.
  • Steps are taken, in consultation with appropriate personnel, to identify own learning needs for future work requirements and career aspirations.
  • Key seafood industry organisations able to provide advice to individuals and the enterprise are 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:

complete work according to enterprise and other requirements, including relevant codes of practice, legislative requirements and workplace agreements

comply with environmental requirements when completing work tasks to minimise hazards and risks to the environment

identify a range of equipment and resources relevant to work function

identify a range of species and seafood/aquatic products relevant to the enterprise, sector or geographic area.

Assessment must confirm knowledge of:

individual job tasks, rights and responsibilities

species, seafood/aquatic products relevant to the enterprise, sector or geographic area

relevant environmental management procedures, legal and regulatory requirements and codes of practice for the industry sector

the seafood supply chain in the industry or sector

the use and names of relevant equipment and resources.

Context of and specific resources for assessment

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

Resources may include relevant documentation, such as:

enterprise SOPs and food safety plans, where relevant

legal and regulatory requirements

industry codes of practice

sources of training and career information.

Method of assessment

The following assessment methods are suggested:

observation of work activities

practical exercises

project work

third-party or collaborative assessment

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

clarifying work instructions

identifying a range of species, seafood/aquatic products, equipment and resources relevant to the enterprise, sector or geographic area

identifying own learning needs

minimising environmental impacts of environmental hazards and risks in the work area within area of responsibility

prioritising work tasks

sharing information orally with other workers.

Literacy skills used for:

interpreting labels and descriptions

interpreting relevant workplace notices and documentation.

Numeracy skills used for:

estimating time to complete activities and organise personal schedule.

Required knowledge

basic environmental management procedures, regulations and codes of practice relevant to the seafood industry

broad knowledge of ESD principles and practices

broad knowledge of employment-related legislation and regulations that impact on the seafood industry

broad knowledge of key seafood industry organisations

commercial fisheries, species, products, work regimes, typical equipment used and unique aspects relevant to the enterprise, sector or geographic area

key processes or steps in the seafood supply chain

links between and interdependence of key processes in the seafood supply chain

occupations in the industry and learning and career options

sectors in the seafood industry

sustainable energy principles and practices relevant to area of work.

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

Australian Quarantine Inspection Service (AQIS) and other import requirements

business or workplace operations, policies and practices

correct marketing names and labelling

ESD principles, environmental hazard identification, risk assessment and control

fisheries or aquaculture regulations, permits and licences

food safety, Hazard Analysis Critical Control Point (HACCP), hygiene and temperature control along chain of custody

health and welfare of aquatic animals

Indigenous land rights and cultural activities, including fishing by traditional methods

maritime and occupational diving operations, safety at sea and pollution control.

Environmental hazards and risks may include:

adverse weather conditions

by-catch

contaminants or sources of cross-contamination

handling and disposal of waste

handling and storage of hazardous goods

individual actions that impact on seafood supply chain

overfeeding.

ESD may include:

applying animal welfare ethics and procedures

controlling effluents, chemical residues, contaminants, wastes and pollution

controlling weeds, pests, predators and diseases, and stock health maintenance

improving energy efficiency

increasing use of renewable, recyclable and recoverable resources

maintaining biodiversity by sustainable fisheries or broodstock/seedstock collection

minimising noise, dust, light or odour emissions

reducing emissions of greenhouse gases

reducing use of non-renewable resources

reducing energy use

reducing interactions with native and protected flora and fauna, marine or land parks or areas

reducing live cultured or held organisms from escaping into environment

undertaking environmental hazard identification, risk assessment and control

undertaking facility quarantine, biosecurity and translocation of livestock and genetic material

using and recycling of water, and maintaining water quality.

Environmental procedures may include:

enterprise standard operating procedures (SOPs)

food safety

handling

industry codes of practice

legal or regulatory requirements

personal hygiene

processing

storage

transportation.

Responded to may include:

dealing with risk or incident

emergency response or action

recording or logging details

reporting.

Species and products may include:

crustaceans

fish and related products (e.g. roe)

live or dead

miscellaneous invertebrates

reptiles and related products (e.g. skins)

seaweed or algae

shellfish and related products (e.g. pearls).

Equipment and resources may include:

agricultural or farm machinery and equipment

fishing gear

manufacturing or processing machinery and equipment

other relevant equipment

packing and storage equipment and containers

personal protective equipment (PPE)

retail equipment

vessels.

Key industry sectors may include:

aquaculture, including ornamentals

fisheries compliance

fishing, including fishing charter operations

post-harvest:

processing

transport and distribution

wholesale and retail

vessel operations.

Appropriate personnel may include:

human resources personnel

manager

mentor

peers or colleagues

supervisor

training provider or adviser.

Key seafood industry organisations may include:

cooperatives and marketing bodies

government departments

other relevant organisations

professional and industry bodies, such as Seafood Services Australia, National Aquaculture Council and AgriFood Skills Australia

statutory authorities, such as the Fisheries Research and Development Corporation

unions and associations.

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
Knowledge of environmentalhazards and risks and ecologically sustainable development (ESD) is appropriate to the individual's work area and level of responsibility. 
Work activities conform to relevant environmental legislation, regulations, procedures and codes of practice appropriate to the individual's work area and level of responsibility. 
Environmental hazards and risks relevant to the specific work being undertaken are identified and responded to, as required. 
Sustainable resource principles and practices that are consistent with the task and level of responsibility employed in all work activities. 
Seafood species and products handled in the enterprise, relevant sector, work area or geographic area are recognised either visually or from a verbal/written description. 
Equipment and resources required for the individual's work are identified either visually or from a verbal/written description. 
Work is consistent with workplace agreements and legislative requirements related to access and equity, equal employment opportunity and workplace harassment. 
Workplace policies and procedures, including those concerned with security, confidentiality and reporting are followed. 
Information and skills relevant to work are shared with co-workers. 
Problems and conflict are recognised and resolved or referred to appropriate person. 
Work instructions, written and/or oral, are interpreted correctly and confirmation sought if inconsistencies are noted. 
Workload is assessed and prioritised within allocated timeframes and according to level of responsibility. 
Need for additional support to improve performance, if required, is communicated clearly to the appropriate person. 
Responsibilities and duties are undertaken in a positive manner to promote cooperation within the workplace. 
Key industry sectors and occupations are identified. 
Career options and training opportunities within the enterprise and seafood industry are identified. 
Steps are taken, in consultation with appropriate personnel, to identify own learning needs for future work requirements and career aspirations. 
Key seafood industry organisations able to provide advice to individuals and the enterprise are identified. 

Forms

Assessment Cover Sheet

SFICORE105B - Work effectively in the seafood industry
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

SFICORE105B - Work effectively in the seafood industry

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: