All enterprise or workplace procedures and activities are carried out according to relevant government regulations, licensing and other compliance requirements, including food safety and hygiene regulations and procedures and ecologically sustainable development (ESD) principles.

ELEMENT

PERFORMANCE CRITERIA

1. Identify and evaluate business factors impacting on the organisation

1.1. Information relating to the immediate business environment is gathered from key informants, opinion groups or technical experts.

1.2. Evaluation of likely positive and negative impacts on parts or functions of the business is conducted in conjunction with key personnel.

1.3. Evaluation of business conditions is timely and consistent with optimum strategic management.

1.4. Capability of the organisation to respond effectively to change is analysed and tested.

2. Analyse business threats and opportunities

2.1. Information regarding factors affecting current or potential operations is gathered.

2.2. Strengths, weaknesses, opportunities and threats are identified using analytical techniques.

2.3. Remedial action or contingency plans are developed to provide flexibility in response to risks, obstacles and/or opportunities.

3. Monitor and report on issues and trends affecting the business

3.1. Trends and/or developments are monitored in a manner which meets enterprise response capability.

3.2. Recording and reporting of information is timely and supports internal decision making processes.

Required skills

communication verbally with work teams and colleagues

consulting with external stakeholders

implementing strategies

interpreting regulations

maintaining awareness of business issues

managing change

managing staff

strategic and organisational planning.

Literacy skills used for:

compiling complex forms

reading and interpreting complex documents

writing and reading detailed correspondence.

Numeracy skills used for:

calculating foreign exchange rates

calculating percentages and averages

establishing pricing data

estimating margins and mark-up

preparing detailed reports

reading and analysing complex financial data.

Required knowledge

business environment, including:

consultative processes

continuous improvement systems

environmental management requirements

food safety standards

government policy

industry and international standards

labour management

occupational health and safety (OHS) requirements

market forces, including:

consumer trends

export and import requirements

product evaluation

quality systems

threats and opportunities

principles relating to business operation, including:

human resources management

physical resource management

strategic and business planning.

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 tasks necessary to ensure that all factors relevant to the successful operation of the business are regularly monitored to identify those which might present threats or opportunities and that strategies are developed to address them in a timely manner.

Assessment must confirm knowledge of:

acquisition and use of information

consultative processes both internal to the enterprise and external

current and emerging trends in the business environment and the likely positive or negative effects

information gathering systems

legislation, codes and national standards relevant to the enterprise

management principles to achieve change, goals and results

organisational planning methods

product evaluation methods

quality and continuous improvement processes and standards.

Context of and specific resources for assessment

Assessment may be conducted in the workplace or in a simulated work environment.

Resources may include:

access to the candidate's peers and/or managers

copies of reports or analyses developed by the candidate

historical information relating to the enterprise

legislation, codes and/or regulations impacting on the enterprise.

Method of assessment

The following assessment methods are suggested:

case studies

demonstration in the workplace

third-party reports.

Guidance information for assessment

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

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:

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)

occupational health and safety (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).

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

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

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

minimising noise, dust, light or odour emissions

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

reducing energy use, introducing alternative energy sources.

Business factors may include:

enterprise goals, objectives, plans, systems and processes

government policy

industry policy

resources which may require negotiation prior to purchase or release

wider business environment.

Information may include:

business and performance plans

database searches

economic and statistical trends and forecasts

field intelligence

market research

product benchmarking

technical literature.

Evaluation may include:

authority

limitations

reliability.

Business conditions may include:

community standards

competition

ethical standards

government intervention

international influences

predictability

turbulence.

Unit sector

Seafood processing

This unit contains employability skills.