SFIFISH307C
Perform breath-hold diving operations

This unit of competency involves diving in an occupational setting from either a vessel or from shore using breath-holding techniques to perform work in the fishing or aquaculture sectors of the seafood industry.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

Application

This unit has application for occupational diving in the fishing and aquaculture sectors only.

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, maritime and occupational diver codes of practice 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 protectiveequipment (PPE) is selected, checked, used and maintained.



Elements and Performance Criteria

ELEMENT

PERFORMANCE CRITERIA

1. Prepare for dive

1.1. Pre-dive plan, systems and procedures, and work schedule are devised to identify hazards and contingencies according to enterprise procedures and industry guidelines.

1.2. Equipment is checked to confirm suitability for planned work and serviceability.

1.3. When used, diving assistant/observer is briefed on procedures to be used during diving operation.

2. Perform work during a breath-hold dive

2.1. Water is entered and a descent is made to the required depth according to accepted diving practice.

2.2. Equipment is used to establish working environment.

2.3. Work is performed under water according to dive plan.

2.4. Signs and symptoms of injury and other information relevant to the situation are monitored on a continuous basis and used to assess one's physical condition.

2.5. Ascent from the dive and access to the shore or vessel is made correctly.

3. Employ techniques that reduce underwater hazards

3.1. Occupational hazards that may cause injury or harm are assessed and action taken to remove or minimise hazards according to pre-dive plan.

3.2. Dive procedures used are according to the pre-dive plan.

3.3. Systems and procedures to reduce hazards are devised and implemented.

4. Complete post-dive activities

4.1. Post-dive checks are performed on all essential equipment.

4.2. Components of diving equipment are maintained to ensure they are working efficiently and safely.

4.3. Equipment is cleaned, dried and stowed.

4.4. Records are completed in a legible manner and forwarded to supervisor, industry or regulatory body or stored.

Required Skills

Required skills

briefing dive assistant or observer on procedures

conforming with breath-holding dive procedures as used by the diver:

clearing squeezes

clearing water from mask

donning and doffing gear above and below water

swimming without the effects of current

diagnosing one's own physical condition as a result of a dive

identifying occupational hazards under water

perform the work specified in the range of variables applicable to the diving operation

snorkelling.

Literacy skills are used for:

completing records.

Numeracy skills are used for:

calculations associated with dive, such as depth, time, duration of submersion and number of dives.

Required knowledge

breath-holding limitations

dangers of barotrauma, and squeezes

dangers of cold water

dangers of hyperventilation

signs and symptoms of medical conditions associated with diving operations

organisational procedures.

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:

perform dives in an occupational setting from either a vessel or from shore using breath-holding techniques to perform work in the fishing or aquaculture sectors of the seafood industry

use diving equipment:

clearing squeezes

donning and doffing weights, fins, mask and wetsuit

mask clearing

devise and implement systems and procedures that reduce underwater hazards

self-diagnosis of one's physical condition when diving.

Assessment must confirm knowledge of:

content of the pre-dive plan that forms the basis of dive briefings

hazards associated with the operation

safety procedures associated with the operation

signs and symptoms of medical conditions associated with diving.

Context of and specific resources for assessment

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

Resources are to include:

a range of diving equipment

a suitable swimming area.

Method of assessment

The following assessment methods are suggested:

observation of practical demonstration

practical exercises

project work

written or oral short-answer 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 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

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

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.

ESD principles 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.

PPE may include:

buoyancy vest or personal floatation device (PFD)

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

sun protection (e.g. sun hat, sunscreen and sunglasses).

Systems and procedures may include:

briefings

check in and out

direct supervision.

Procedures may include:

communication techniques

duration of submersion.

Diving operations may include:

checking underwater equipment

collecting sea animals:

abalone

beche-de-mer

crayfish

molluscs

sea urchin

tending aquacultured animals

collecting lost tools and equipment, dead animals, and debris

installing, servicing and maintaining ponds and associated equipment.

Diving practice may include:

checking for underwater dangers

eliminating eardrum barotrauma

eliminating the danger of cold water cramp and hypothermia

eliminating reverse blockages.

Equipment may include:

buoyancy vest

catch bag and tool kit

face mask and snorkel

fins

gloves

safety line

weights

wetsuit.

Physical condition may include:

bites, stings or punctures from aquatic organisms

burns

ear problems:

colds, influenza and ear, nose and throat infections

eardrum barotrauma

hyperventilation

hypothermia

near drowning and saltwater aspiration

shock from bleeding

squeezes.

Occupational hazards may include:

aquatic animals

cold water cramp

eardrum barotrauma

hyperventilation

hypothermia

lack of swimming ability

reverse blockages and squeezes

underwater dangers or snags

underwater terrain.

Assessed may include:

listing hazards

describing the causes of hazards

indicating when hazards might occur

describing the likelihood of the hazard occurring.

Post-dive checks may include:

deterioration of rubber and straps

presence, suitability and operability of:

diving equipment

safety and emergency equipment

seals:

face mask

wetsuit.


Sectors

Unit sector

Fishing operations


Employability Skills

This unit contains employability skills.


Licensing Information

Refer to Unit Descriptor