Application
This unit of competency describes the skills and knowledge required to work in an effective and environmentally sustainable manner in the seafood industry. It includes the ability to identify environmental hazards and sustainable resources, be familiar with species, products and equipment, work productively, and identify own learning needs.
The unit applies to individuals who perform a defined range of routine and predictable activities, individually or as part of a team or workgroup, in any sector of the seafood industry.
All work must be carried out to comply with workplace procedures, according to state/territory health and safety, food safety, biosecurity and environmental regulations, legislation and standards that apply to the workplace.
No licensing, legislative or certification requirements apply to this unit at the time of publication.
Elements and Performance Criteria
Elements | Performance Criteria |
Elements describe the essential outcomes. | Performance criteria describe the performance needed to demonstrate achievement of the element. |
1. Participate in environmentally sustainable work practices | 1.1 Apply knowledge of environmental hazards and risks appropriate to own work area and level of responsibility 1.2 Carry out activities according to key requirements of environmental legislation, regulations, procedures and codes of practice appropriate to the individual's work area and level of responsibility 1.3 Identify and respond to environmental hazards and risks relevant to the specific work being undertaken 1.4 Apply sustainable resource principles and practices consistent with the task and level of responsibility in all work activities |
2. Apply knowledge of seafood species, products and equipment | 2.1 Recognise seafood species and products visually or from a verbal or written description in order to carry out routine activities for own workplace 2.2 Recognise equipment and resources visually or from a verbal or written description in order to carry out routine work activities |
3. Contribute to a productive work environment | 3.1 Carry out work consistent with workplace agreements, key statutory requirements and workplace policies and procedures 3.2 Share information and skills relevant to work with co-workers 3.3 Recognise problems and conflict, and resolve or refer to appropriate person |
4. Manage own work | 4.1 Interpret and clarify work instructions that are received verbally or in written format 4.2 Assess and prioritise workload within allocated timeframes and according to level of responsibility 4.3 Communicate the need for additional support to improve performance to the appropriate person 4.4 Undertake responsibilities and duties in a positive manner to promote cooperation within the workplace |
5. Identify own learning needs, career options and support organisations within the seafood industry | 5.1 Identify key industry sectors and occupations within the seafood industry 5.2 Identify career options and training opportunities within the workplace and seafood industry 5.3 Consider own learning needs for future work and career aspirations in consultation with appropriate personnel 5.4 Identify key seafood industry organisations able to provide advice to individuals and the workplace |
Foundation Skills
This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.
Skill | Description |
Navigate the world of work | Meets a limited range of explicit workplace conventions and protocols |
Interact with others | Follows basic communication protocols and conventions to contribute to basic workgroup processes Recognises basic values, beliefs and cultural expectations of others |
Get the work done | Recognises simple problems and seeks guidance to correct Takes responsibility for and reflects on low-impact decisions Recognises and supports the application of new ideas |
Sectors
Cross Sector (XSI)